Crab (continued ) 



Culture of hard clams. FL 72 



Culture of soft clams. FL 73 



Crab. FL 85 



The Chesapeake Bay soft crab industry. FL l8^ 



Keeping quality of East Coast crab meat in fiberboard containers and in 

 tin cans . FL I85 



Crab pot construction (Chesapeake Bay Type). FL 262 



The "Bob" method of picking blue crabs. FL 276 



The blue crab ( Callinectes sapidus ) . FL 282 



Canned crab industry of Japan. FL 31^ 



The Chesapeake Bay crab industry. FL 358 



S. S. Pacific Explorer . Part V - 19^8 operations in the North Pacific 

 and Bering Sea. FL 36I 



Exploratory fishing expedition to the northern Bering Sea in June and 

 July 19^4-9. FL 369 



Freezing and canning king crab . FL 37^ 



Pasteurization of crab meat. FL i+15 



Fish, shellfish, and Crustacea. P 80 



Fish, shellfish, and Crustacea, Part II. P 13^ 



Thesis: Evaluation of subtilin as a preservative for crab meat. P I38 



Crayfish 

 Crayfish. FL I3I 



Croaker 



Nutritive value of baked croaker. Sep I7I 



Proximate composition of 10 miscellaneous species of fish caught inciden- 

 tal to shrimp trawling. CFR 87 



119 



