laboratory. The various organs such as eggs, milt, liver, digestive 

 tract and heart were separated rapidly and placed into 5-gallon cans 

 or into large enameled pans. To determine the gross composition of 

 the cannery waste, 200 or 300 pounds of the whole waste were carefully 

 sorted and the various parts were weighed. In addition to the visceral 

 parts, the heads, tails and miscellaneous fins were segregated and 

 weired. This was done at intervals throughout the cannery season on 

 the various species of salmon in order to evaluate the percentage yield 

 of each part of the total waste. 



Two workers could sort 200 to 300 pounds of whole waste per hour. 

 In most cases the sorted material was transferred to another can for in- 

 spection to insure against error in the sorting operation. The segregat- 

 ed parts were placed in 5-gallon size friction-top cans and placed in the 

 sharp freezer as rapidly as possible to minimize changes in the material. 

 With the temperature of the freezer varying from 0° to -20°F., a period 

 of 20-25 hours was required to lower the temperature of the contents of 

 a full can to that of the freezer. Each can was labeled on the outside 

 with a code number referring to the species, part of offal, particle 

 size (whole or ground), and cannery information. Also, a parchmait label 

 with this information was placed inside the can in case the code number 

 was obliterated. 



Most of the salmon cannery waste handled was from bright, slightly 

 irrmature, trap-caught salmon. Seine fish are usually more mature salmon 

 and often the quality of the vAiole fish is poorer due to the difference 

 in location and method of catching. Samples of the waste frcxn seine- 

 caught fish were obtained during the season at the ETew England Fish Com- 

 pany cannery. The salmon run from which most of the samples were obtain- 

 ed during the cannery season were quite uniform. It would be expected 

 that samples of the waste from fish caught in other areas or at a more mat- 

 ure stage would vary in percent composition. It is estimated that approxi- 

 mately 35,000 pounds of salmon waste were processed or sorted in order to 

 obtain the desired samples. 



UTILIZATION OF SAUAOU EGGS FOR PRODUCTION OF CHOLES- 

 TEROL, PROTEIN, AND INDUSTRIAL FAT 



By G.Ivor Jones, Edward J Carrigan 

 and John A.Dassow 2/ 



Introduction 



The findings of the preliminary survey by Jones and Carrigan(7) 

 carried out duriiig the initial stage of the research program on utiliza- 



2/ Biochenists and Chemist, Fisher^^ Technological Laboratory, Fish and 

 Wildlife Service, Seattle, '.Washington 



65 



