Handling Fresh Fish (continued ) 



Some technical notes on the handling of Alaskan sleeper shark. Sep k6 



War-time studies of containers and substitute containers for fresh fishery 

 products . Sep 10^4- 



Notes on the icing of fish at sea. Sep 110 



A bacteriological study of fresh mussels. Sep 128 



Preservation of shucked Alaska clams. Sep 132 



Shallower storage pens improve fish quality. Sep I65 



Bacterial population of brining tanks in fish filleting plants. Sep I87 



The Chesapeakie Bay crab industry. Sep I91 



Suggestions for handling trawler- caught fish. Sep I92 



Control of fish spoilage by icing and freezing. Sep 2^k 



The northern shrimp fishery of Maine. Sep 304 



Preliminary investigation of the southeastern Alaska abalone ( Haliotis 

 kajnt s chatkana ) . Part II - Technological studies on handling aboard 

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

 Sep 322 



Alaska's shrimp industry. Sep 3^^ 



Report on the Norwegian frozen fish fillet industry. Sep 355 



Freezing fish at sea--New England. Part 10 - Studies of miscellaneous 

 handling problems . CFR 103 



Studies on the handling of fresh mackerel. RR 1 



Fish processing handbook for the Philippines. RR 26 



Bacteriological studies of Philippine fishery products. RR 27 



Preparation of fresh eastern oysters for market. FL 50 



Scaler boosts fish production. FL 5^ 



Preserving the angler's catch. FL 62 



Handling fresh fish. FL II5 



157 



