CONTENTS-Continued 



Page 



CHAPTER IV - DOMESTIC PRGDUCTION (continued) 



Limitations of territorial waters and foreign regula- 

 tions on the United States tuna fishery (continued) 

 Outlook for United States tuna fishing in 



foreign areas 271 



Factors influencing futiire developments 271 



Possible alternate sources of bait 272 



Possible alternate tuna grounds 273 



CHAPTER V - PROCESSING 279 



Canning 28U 



Shore plant operation 28U 



Plant arrangement 28U 



Conveying systems for carrying tuna to the plant- 288 



Thawing frozen fish 289 



Dressing or butchering 291 



Precooking 292 



Cleaning 29U 



Packing 297 



Solid pack 297 



Chunk pack ■ 301 



Flakes or grated packs 302 



Addition of oil and salt 302 



Exhausting and seaming 30U 



Washing and processing cans 30U 



Labeling, packing, and storing 305 



Packing methods in different sections of 



the countrj'- 305 



Recent changes in preparing and shipping tuna to 



United States canneries 307 



Frozen raw tuna loins 307 



Frozen cooked tuna loins 308 



Frozen canned (unsealed) precooked tuna 310 



Byproducts of tuna canning 311 



Liver oil 311 



Solubles and liquid fertilizer 312 



Meal and oil 312 



Efficiency of use of offal 312 



Discussions of efficiency in tuna canneries 313 



Quality of certain packs of tuna 3l6 



Effect of duration of precook time on the quality 



of the tuna pack 3l6 



Effect of packing methods on the quality of 



solid packed tuna 320 



Comparison of the quality of oil and brine packs 322 



Comparison of the quality of Japanese and 



American canned tuna . 32I4. 



