1967 Offshore Pacific Hake Fishery. By Wal- 

 ter T. Pereyra, and Jack A. Richards. March 

 1970, pp. 103-119. 10 figs.. 8 tables. 1 app. 

 ABSTRACT 

 The study was cairied out to ascertain the eco- 

 nomic performance of existing trawl vessels when 

 fishing for hake with modern midwater trawl gear. 

 Cost and revenue aspects of the 1967 operation are 

 presented, and the economics of the fishery are 

 discussed relative to the establishment of a viable 

 Pacific hake fishery. 



(332.) Pacific Hake — Proximate Chemical 



Composition of Pacific Hake. By Max Pa- 



tashnik, Harold J. Barnett, and Richard W. 



Nelson. March 1970, pp. 121-125, 6 tables. 



ABSTRACT 



The composition of ocean hake varied seasonally, 



and fat varied most. Whole fish had about 1..5 to 



3..') percent fat during March to July and about 4 



to 6 percent fat during September to November. 



They had 13.4 to 15.0 percent protein during March 



to July and 14.4 to 15.6 percent protein during 



September to November. They had about 3 percent 



ash during all periods. In contrast to the edible 



fillets, the waste portion had lower moisture, lower 



protein, and substantially higher fat contents. 



The composition of Puget Sound hake varied 

 seasonally, and again fat varied most. The fat con- 

 tent of whole fish was highest (6.4-7.4 percent) from 

 about October through January. The average fat 

 content of Puget Sound hake was higher than that 

 of ocean hake, being 73 percent higher in the whole 

 fish, 56 percent higher in fillets, and 68 percent 

 higher in the waste portion. The protein content of 

 whole fish ranged from I'l.'.i to 13.4 percent in early 

 April to 16.1 percent in July. During the period 

 January through May and during October, the livers 

 were high in fat, averaging 44 percent fat in 

 females and 58 percent fat in males. 



The average protein content of ocean hake fillets 

 was 16.5 percent and that of Puget Sound fillets was 

 16.1 percent. 



(332.) Pacific Hake — Characteristics of Pacific 

 Hake, Merluccius productus, That Affect Its 

 Suitability for Food. By John A. Dassow, Max 

 Patashnik, and Barbara J. Koury. March 

 1970, pp. 127-136, 3 figs., 1 table. 

 ABSTRACT 

 The expanding population and the increasing 

 dependence of the United States on imported food 

 fish necessitate a continuing study of latent protein 

 sources such as the undeveloped fishery for Pacific 

 hake off the Pacific coast. 



Direct use of hake in food products is desirable 

 to encourage diversification of the fishing industry. 

 Hake, long considered an undesirable species, has 

 been studied for potential application in fresh, 

 frozen, and processed products. The factors studied 



include color, odor, flavor, texture (including the 

 cause of mushy texture), keeping quality, com- 

 position, and food value. We believe that the best 

 use of species such as hake is in processed-food 

 products for which frozen minced fish flesh can be 

 prepared with suitable additives that help it have 

 desirable flavor, texture, and keeping quality. 



(332.) Pacific Hake— Production of Meal and 

 Oil from Hake. By Richard W. Nelson, and 

 John A. Dyer. March 1970. pp. 137-142, 5 

 figs., 2 tables. 



ABSTRACT 

 The chemical and physical properties of Pacific 

 hake indicate that it is suitable for production of 

 meal and oil. The oil content is sufficiently high 

 so that wet rendering should be used to produce 

 a high-quality fish meal. A plant built at Aberdeen, 

 Wash., has operated successfully from a technical 

 standpoint but has experienced difficulty obtaining 

 enough hake to enable it to operate profitably and 

 at prices the plant could afford to pay. 



(332.) Pacific Hake — Preliminary Studies of 

 the Nutritive Value of Hake Meal for Poultry. 

 By Lawrence R. Berg. March 1970, pp. 143- 

 148, 6 tables. 



ABSTRACT 



As new fish meal such as Pacific hake meal are 

 produced and offered to the feeding industry, the 

 value of such meals as ingredients in poultry rations 

 needs to be determined. During 1966 and 1967. meals 

 became available from initial hake reduction oper- 

 ations on the Pacific coast. The composition of three 

 samples of hake meals and their nutritive value in 

 poultry rations were studied. In comparative tests 

 with British Columbia herring meal, all meals 

 promoted good growth when added at the 5 percent 

 level to a basal ration for broilers. 



(332.) Pacific Hake— Feeding Pacific Hake to 

 Mink. By F. M. Stout. J. Adair, and J. E. Old- 

 field. March 1970, pp. 149-152, 3 tables. 

 ABSTRACT 

 Pacific hake offers considerable potential as an 

 economical protein source for mink rations. Early 

 research demonstrated that a serious problem, 

 "cotton-fur," a manifestation of iron deficiency, was 

 caused by feeding raw hake to mink. This problem 

 was identified and surmounted by heat -processing 

 the hake. This report deals with investigation of the 

 nutritional value to the mink of rations containing 

 several forms and quantities of hake. 



333. Recommended Practices for Vessel Sani- 

 tation and Fish Handling. By Edgar W. Bow- 

 man and Alfred Larsen. March 1970, iv + 27 

 pp.. 6 figs. 



