organizations, marketing methods, the main uses to 

 which fishery products are put, trends in inter- 

 national trade, and the structure of the Japanese 

 fishing in'dustry. Information is also presented on 

 Government support to the fisheries and on inter- 

 national fishery agreements to which Japan is a 

 party. 



234. The fisheries of Chile. By Sidney Shapiro. 

 November 1965, iii + 15 pp., 7 fig's., 4 tables. 



ABSTRACT 

 Trends and developments in the Chilean fisheries 

 are discussed, with special emphasis given to the 

 expanding fish reduction industry. Within a few 

 years Chile has become one of the world's largest 

 producers and exporters of fish meal and oil. In- 

 formation is also presented on other exportable 

 products, mainly shrimp and plated lobster (lang- 

 ostino), and on segments of the industry that pro- 

 duce for domestic consumption. 



235. The fisheries of Norway. By Sidney 

 Shapiro. November 1965, iii -f 19 pp., 9 figs., 

 5 tables. 



ABSTRACT 



This report presents trends and developments in 

 the Norwegian fisheries, the largest in Europe, ex- 

 cluding those of the U.S.S.R. Since domestic con- 

 sumption uses only about one-eighth of fishery land- 

 ings, the Norwegian fishing industry is dependent 

 on maintaining a large export trade. The industry 

 has encountered difficulties because of declining 

 landings of cod and winter herring and because of 

 competition in foreign markets. The Norwegian 

 Government has committed itself to a policy of sup- 

 porting fishermen's incomes so that they are on a 

 level with the general wage level of the country. 

 Support to the industry consists of subsidies, loans, 

 and programs to modernize vessels, processing 

 plants, and other facilities. 



Data Report 



8. Southeastern Alaska sea surface tempera- 

 tures, 1959-63. By Richard S. Williamson. 

 April 1965, 41 pp. on 2 microfiche. 



ABSTRACT 

 This report presents daily sea surface tempera- 

 tures from nine observation points on the inside 

 waters of Southeastern Alaska for the years 1959- 

 63. The area covered is from northern Lynn Canal 

 to Dixon Entrance. 



9. Oceanographic observations, 1962, east coast 

 of the United States. By Joseph Chase. June 

 1965, 181 pp. on 3 microfiche. 



ABSTRACT 

 Daily water temperature and salinity observa- 



tions for 1962 from 17 locations along the Atlantic 

 seaboard are tabulated, plotted, and discussed. 



Fishery Industrial Research 



Vol. 2, No. 4; Technological investigations of 

 pond-reared fi.sh. 2 — Extension of the shelf 

 life of bufFalofish products through use of anti- 

 oxidants. By R. A. Greig. May 1965, pp. 1-4, 

 4 figs. 



ABSTRACT 

 The effectiveness of antioxidants in delaying the 

 onset of rancidity in smoked buffalofish "ribs" and 

 in a reconstituted buffalofi.sh product was studied. 

 Smoked buffalofish ribs were treated with the anti- 

 oxidant propyl gallate and stored at 33° to 36° and 

 -5° to -1° F. The reconstituted product was treated 

 with either the antioxidant nordihydroguairetic 

 acid or Tenox 2 (a commercial mixture of antiox- 

 idants) and stored at -5° to -1° F. 



By use of a thiobarbituric acid test and of sensory 

 evaluation, the two fish products and appropriate 

 control samples were periodically examined for the 

 development of rancidity. In general, the results 

 indicated significant retardation of rancidity in the 

 treated products and a corresponding increased re- 

 frigerated shelf life. 



Vol. 2, No. 4. Economic aspects of the U.S. al- 

 bacore fishing industry. By E. A. Hale and 

 D. B. Ferrel. May 1965, pp. 5-43, 56 tables. 

 ABSTRACT 

 This study furnished data and other information 

 on operating costs and on earnings of fishermen pro- 

 ducing albacore. 



Vol. 2, No. 4. Frozen king crab (Paralithodes 

 camtschaticaY meat: Eflfect of processing 

 conditions on fluids freed upon thawing. By 

 Jeff Collins and Rus=el L. Brown. May 1965, 

 pp. 45-53, 5 figs., 8 tables. 

 ABSTRACT 

 A study was made of a number of stages in the 

 production of frozen cooked king crab meat. The 

 amount of fluids freed upon thawing (FFT) was 

 definitely related to the types of meat packed and 

 the amount of water in the pack as affected by 

 cooling in water and addition of flood water. Other 

 production variables studied had little or no effect 

 on FFT. 



Vol. 2, No. 4. Thiaminase activity in fish: An 

 improved assay method. By R. H. Gnaedinger. 

 May 1965, pp. 55-59. 2 figs. 

 ABSTRACT 

 An improved thiochrome procedure for deter- 

 mining the thiaminase activity of whole fish is de- 

 scribed. Results are presented showing the appli- 



