Salmon (continued ) 



Salmon oil and canned salmon as sources of vitamins A and D. P 11 



Salmon liver and salmon egg oils . P 21 



Profit possibilities in salmon waste. P 39 



Cereal flours as antioxidants for fishery products- -halibut liver and 

 salmon oils . P ^+0 



The addition of oil to canned salmon. P k6 



New foods from Alaska salmon waste . P 79 



Fish, shellfish, and Crustacea. P 80 



Pacific salmon- -succulent and savory. P 96 



Utilization of Alaska salmon cannery waste, Part I. P IO6 



Utilization of Alaska salmon cannery waste, Part 2. P II5 



Fish and shellfish. P I32 



Fish, shellfish, and Crustacea, Part I. P 133 



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



The amino acid content of roe at different stages of maturity from the 

 five species of Pacific salmon. P I70 



Salt Fish 



Some considerations concerning the salting of fish. Doc 884 



Pacific salmon fisheries. Doc 902 



Improvements in process of salting river herring, especially adapted to 

 warm climates. Doc 903 



Principles involved in the preservation of fish by salt. Doc 919 



Mild curing of salmon in California. Doc 983 



Pacific cod fisheries. Doc lOlU 



Pacific salmon fisheries. Doc 1092 



The salt sablefish or "black cod" fishery. FMN l4 



202 



