Fisure 2.--The new Gloucester Laboratory 



Standards Development. 



During the past year development 

 work has been carried out at this lab- 

 oratory on standards for ( 1) frozen had- 

 dock fillets, (Z) frozen cod fillets, (3) 

 frozen raw breaded fish portions, (4) 

 frozen ocean-perch fillets, (5) frozen 

 fried fish portions, and (6) frozenfried 

 scallops. The standard for frozen had- 

 dock fillets became effective March 1, 

 1959, and is now being used by industry. 

 An inspectors' manual for grading 

 haddock fillets was developed and given 

 to the inspectors for their use. The 

 standards for frozen cod fillets, frozen 

 raw breaded portions, and frozen ocean- 

 perch fillets will soon be published in the 

 Federal Register, and shortly thereafter 

 will become available for industry use. 

 Standards for frozen fried scallops and 

 frozen fried portions are in the final 

 stages of development. 



A grading survey of frozen fish 

 sticks was initiated as part of the pro- 

 gram of developing and maintaining 

 standards to reflect current production 

 practices. This survey, conducted 3 

 years after the adoption of a U. S. 



Figure 3.— Chemist weigliirig fillets for evaluation of uni- 

 formity of fillet size. 



