Herring (continued) 



Proximate composition and vitamin content of fish meals (sardine^ tuna, 

 menhaden^ whale loin, mackerel, anchovy, crab, herring) . CFR I3I 



Proximate composition of several species of Alaska fish (whitefish, trout, 

 pike, herring) , CFR 88 



Principles and methods in the canning of fishery products. RR 7 



Curing of fishery products . RR I8 



Salted river herring (alewives) in Chesapeake Bay. FL 26 



Brine- salted herring. FL 38 



How to make bloaters. FL kk 



Sardlnes. FL 81 



The canning of Maine sea herring. FL lO^J- 



Smoking lake herring, whitefish, lake trout, and carp. FL 122 



Smoked herring. FL I96 



Certain aspects of the German fishing industry. Report I. FL 206 



Certain aspects of the German fishing industry. Report IV. FL 209 



The decline and rehabilitation of the southeastern Alaska herring fishery. 

 FL 252 



Whale and fish oils (Iceland) . FL 3^+5 



Fish, shellfish, and crustacea. Part II. P I3U 



Specialty food products from Alaska herring. P 163 



Home Utilization of Fish 

 (See also Fish Cookery ) 



The home canning of fishery products . IR 3^ 



Fish processing handbook for the Philippines. IR 26 



Home preservation of fishery products. FL I8 



Preserving the angler's catch. FL 62 



159 



