Fish Cookery and Recipes (continued) 



Effect of cooking on the nutritive value of the protein of cod. Sep I56 



Thiamine and riboflavin in baked and siimnered oysters. Sep I58 



Nutritive value of baked croaker . Sep I7I 



King crab recipes. Sep 308 



Preliminary investigation of the southeastern Alaska abalone ( Haliotis 

 kamt s chatk ana ) . Part II - Technological studies on handling aboard 

 ship and preparation ashore^ and acceptability of the cooked products. 

 Sep 322 



Weight changes during the cooking of fish sticks. Sep 399 



How to cook frozen fish without prethawing. Part I - Determination of 

 optimiira internal temperature for baked frozen halibut steaks . CFR 122 



Cooking carp . FL I9 



The burbot. FL 21 



Preparation of three fishes of the Pacific coast (sharks shad^ and 

 "lingcod"). FL 30 



Some South American fish recipes. FL 3I 



A manual for demonstrating the cooking of carp, FL 3^ 



Fish cookery in the open. FL 35 



Striped mullet and their preparation for the table. FL 48 



Sauces for seafoods . FL 53 



Capture and marketing of garfish (with special reference to those of 

 Louisiana) and recipes for their preparation. FL 6I 



Markets and recipes for fresh-water turtles. FL 69 



How to cook fish. FL IO6 



Precooked frozen fish preparations. FL ihk 



Recipes for Pacific rockfish. FL 19^ 



Pacific salmon--succulent and savory. FL 202 



Fish cookery demonstrations. South Atlantic States. FL 219 



127 



