Smoked Fish (continued ) 



Studies on the smoking of haddock. IR 20 



Smoking anglerfish, sea trout, and Spanish mackerel. Sep 55 



Smoking shrimp. Sep 109 



A cardboard smokehouse . Sep 1^1 



The electrostatic smoking of sardines. Sep l6h 



Some observations on fish processing in Norway. Sep 175 



Freezing fish at sea--New England. Part k - Commercial processing of 

 brine-frozen fish. Sep 306 



Preparation of a smoked salmon caviar spread. Sep 391 



Preparation and keeping quality of lightly smoked mackerel. RR 6 



Curing of fishery products. RR I8 



Fish processing handbook for the Philippines. RR 26 



Home preservation of fishery products. FL I8 



How to make bloaters. FL kk 



Mild curing, pickling, dry salting, and smoking salmon. FL 60 



Canned products hermetically sealed but not processed. FL 88 



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



The tuna industry of southern Spain. FL 188 



Smoked herrinj. FL I96 



A cardboard smokehouse. FL 20^4- 



Certain aspects of the German fishing industry. Report III. FL 208 



The electrostatic smoking of sardines. FL 270 



Smoking shrimp . FL 312 



Controlled smoking. P 13 



Fish, shellfish, and crustacea. P 80 



211 



