was performed for a variety of appli- 

 cants which included processor s, retail 

 organizations, county, city, and state 

 institutions, private and Government- 

 operated hospitals, and passenger 

 steampship companies. 



In April of this year, a suboffice of 

 the inspection service was officially 

 opened in New York City. The service 

 provided by this office was greeted 

 with enthusiasm by its users from the 

 very beginning, and the large volume of 

 lot-inspection work being handled in 

 the Metropolitan New York area has 

 kept that office constantly bustling with 

 activity. The greater part of the in- 

 spection work is done for several of 

 the largest passenger steampship com- 

 panies, such as the Cunard Line, the 

 United States Lines, and the Moore- 

 McCormack Lines. It has been learned 

 from several sources that the inspec- 

 tion service has proved a valuable aid 

 to both the producers and the pur- 

 chasers of fishery products in the 

 Metropolitan New York area. 



It would be pointless to list the 

 variety of fishery products inspected 

 under our inspection services. Just 

 about every form of frozen, canned, 

 fresh, raw, cooked, uncooked, and 

 breaded fish and shellfish has been 

 inspected at one time or another during 

 the year. 



REPORTS OF 

 LABORATORY RESEARCH 



Information obtained in the laboratory 

 is of no value until it is made avail- 

 able to industry and to other interested 

 parties so that they can use it in their 

 everyday operations. Distribution of 

 pertinent research results is one of 

 the Bureau's nnost important respon- 

 sibilities. 



A report of each study is prepared 

 by the laboratory investigator as soon 

 as jxjssible after a significant phase 

 of his work has been completed. These 

 rep)orts are written for all segments 

 of the fishing industry, and are dis- 

 tributed to media that reach the widest 

 possible readership, both semitech- 

 nical and scientific. During the past 

 year, 20 reports of work conducted at 



this laboratory have been published. 

 The following is a list of these reports; 

 copies may be obtained by writing di- 

 rectly to the laboratory. 



1. Anonymous. 



1958. U. S. Standards forGrades 

 of Frozen Haddock Fillets. 

 Federal Register, vol. 23, No. 

 246 (December), pp. 9759-9761. 



2. Anonymous. 



1959. Interim Federal Specifica- 

 tion, PP-S-00315a; Shrimp, 

 Frozen, Raw, Breaded. Issued 

 by General Services Adminis- 

 tration, Federal Supply Serv- 

 ice, April 21. 



3. Anonymous. 



1959. Interim Federal Specifica- 

 tion, PP-F-00381e; Fish, 

 Chilled and Frozen. Issued by 

 General Services Administra- 

 tion, Federal Supply Service, 

 June 4. 



4. Butler, C, J. W. Slavin, and E. J. 



Robertson. 

 1958. Chapter 14, Fishery Prod- 

 ucts (Frozen). American So- 

 ciety of Refrigerating 

 Engineers, ASRE Air Condi- 

 tioning - Regrigerating Data 

 Book, Refrigeration Applica- 

 tions (November - December), 

 pp. 14-01 to 14-16, New York. 



5. Christensen, A. F., K. E., Nielson, 



C. Butler, and J. W. Slavin. 



1958. Chapter 3, Fresh Fishery 

 Products. American Society of 

 Refrigerating Engineers, ASRE 

 Air Conditioning - Refrigerat- 

 ing Data Book Refrigeration 

 Applications (November - De- 

 cember), pp. 3-01 to 3-05, 

 New York. 



6. Mangan, George F., Jr. 



1959. Flavor and Odor of Fish - 

 Progress Report. Commercial 

 Fisheries Review, vol. 21, No. 

 6 (June), pp. 21-27 (Separate 

 No. 552). 



7. Mangan, George F., Jr. 



1959. Dicarbonyl Compounds as 

 Components of Fish Odor. Com- 

 mercial Fisheries Review, vol. 

 21, No. 7 (July), pp. 21,22 (Sep- 

 arate No. 556). 



11 



