determine if improvement of the economic state of 

 the antiquated fleet mijrht be accomplished by the 

 construction of new, efficient vessels, both for re- 

 placements and for expansion of the fleet to harvest 

 underused stocks of jack mackerel and anchovies 

 in the region of the California Current. The in- 

 vestiRation yielded two conclusions: (1) the con- 

 struction of new vessels — even if subsidized — is 

 not economically feasible at present rates of catch 

 and prices of fish and (2) the expansion of the 

 fleet through acquisition of surplus vessels from 

 other fisheries at relatively favorable cost is feasible, 

 given sufficient demand for wetfish at present prices. 



Vol. 6, No. 3. Commercial Feasibility of Irradi- 

 ating Haddock and Cod Fillets-1. Quality of 

 Haddock as Landed at Boston, Massachusetts. 

 By John D. Kay lor and Edward J. Murphy. 

 pp. 139-145, 3 tables. 



ABSTRACT 

 Successful commercial preservation of fresh fish 

 fillets by irradiation requires that raw material of 

 a level of quality suitable for irradiation be avail- 

 able. To determine the amount of haddock, McUitio- 

 grammns aei/lefiiiitx, landed in Boston by the New 

 England offshore fleet that meet this level, we 

 surveyed the Boston haddock fishery. About 78 per- 

 cent of the haddock landed were of a level of 

 quality high enough to warrant their being irradi- 

 ated. Because haddock and cod, Gadiis »iorhi((i, are 

 handled similarily, this conclusion also applies to 

 cod. Thus, the quality of fish would not be a problem 

 in the irradiation preservation of fresh haddock 

 and cod fillets. 



Vol. 6, No. 3. Commercial Feasibility of Irradi- 

 ating Haddock and Cod Fillets-2. Tempera- 

 ture Patterns During Shipments of Fresh 

 Fillets By Truck and By Rail. By John D. 

 Kaylor and Edward J. Murphy, pp. 147-154, 

 7 tables. 



ABSTRACT 

 For fresh haddock and cod fillets to be irradiated 

 and shipped commercially to distant points in the 

 United States, the fillets must be kept near the 

 temperature of ice during distribution. To check 

 on the temperatures to be expected, we surveyed 

 the principal methods of commercial distribution 

 of fresh fishery products. We found that present 

 commercial methods of distributing fresh haddock 

 fillets result in fillet temperatures that average less 

 than 40° F., a temperature that would be sufficiently 

 low to permit shipment of irradiated fillets to the 

 most distant parts of the country. 



Vol. 6, No. 3 Author Index to Publications and 

 Addresses — 1968, Bureau of Commercial 

 Fisheries Branch of Technology and Branch 

 of Reports (Seattle). By Helen E. Plastino 



and Mary S. Fukuyama. pp. 155-162. 



(Xo abstract) 



Vol. 6, No. 4. Machine Separation of Edible 

 Flesh from Fish. By David Miyauchi and 

 Maynard Steinberg, pp. 165-171, 2 figs., 3 

 tables. 



ABSTRACT 

 Meeting the expanding demand for fishery- pro- 

 ducts will require us to utilize the undeveloped 

 fisheries and the industrial fisheries as sources of 

 food. This use. in turn, will require us to develop 

 foods that are new and that are unique in appear- 

 ance, palatability or nutritional qualities. One step 

 we can take toward this goal is to recover a higher 

 yield of edible flesh from fish economically. By use 

 of a flesh-separating machine, such as the one 

 reported upon here, we can significantly increase 

 the yield of edible flesh. 



Vol. 6, No. 4. Blueing of Processed Crab Meat 1. 

 A Study of Processing Procedures That May 

 Cause a Blue Discoloration in Pasteurized 

 Crab Meat. By Melvin E. Waters, pp. 173-183, 

 3 tables. 



ABSTRACT 

 Although the yearly economic loss due to the 

 sporadic blueing of canned pasteurized crab meat 

 usually is small, processors understandably are 

 anxious to avoid this problem. 



To study the causes of blue discoloration, I varied 

 the commercial methods. Pasteurizing at tempera- 

 tures above 170° F. (regardless of processing time) 

 causes some blueing of the meat. Aging the meat 

 before pasteurizing it shortened its shelf life but 

 did not cause blueing. Exposing the meat to the 

 metal of cans as well as to bits of solder placed in 

 the meat also did not cause blueing. Heating the 

 meat at 170° V. for .S minutes was adequate to 

 pasteurize meat containing 40 x 10^ microorganisms 

 per gram and resulted in a product free from blueing 

 during a shelf life of more than 12 months. 



Vol. 6, No. 4. The Ocean Quahog, Arctica islaud- 

 ica, resource of the Northwestern Atlantic. 

 By Phillip S. Parker and Ernest D. McRae, 

 Jr. pp. 185-195, 5 figs., 4 tables. 

 ABSTRACT 

 The ocean quahog is a species of marine clam. 

 Some of the anatomical differences between it and 

 the hard clam. Mcicoiariii iiieiceiiaria, are dis- 

 cussed. The range and population density of the 

 ocean quahog in Continental Shelf areas off the 

 Atlantic seaboard vary considerably with changes 

 in water depths and bottom sediments. 



Much of the basic information for this article 

 was gathered during the survey of the surf clam, 

 Spisula solidisxima, by the Bureau of Commercial 

 Fisheries. The gear, method used, procedure, and 



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