FISHERY INDUSTRIES OF THE UNITED STATES, 1926 343 
therefore the bureau has been carrying out fundamental studies upon 
the nutritive value of different fish proteins. A document is to be 
published in the near future giving the results of some of this work. 
A document, entitled “Nutritive Value of Fish and Shellfish” 
(Document No. 1000), was published recently to assist the fishing 
industry in promoting the use of fish and shellfish by the public. 
This was written in nontechnical language and contains chapters by 
experts on the chemical composition, mineral constitutents, vitamins, 
oils and fats, and the protein value of aquatic foods. 
Sardine canning—The most recent technological publication of 
the bureau is Preparation of Fish for Canning as Sardines (Document 
No. 1020). In this document are discussed critically the methods 
now employed throughout the world in canning sardines, and it 
points out the advantages and disadvantages of various methods. 
A report is then given of the research carried out by the bureau during 
the past several years aimed at improving existing practices and 
developing new ones. It deals with the changes that take place in 
oil used for frying sardines, the behavior of the fish under different 
frying conditions, development of new methods of frying fish, and 
upon the development of a new process for preparing the fish. This 
new process gives a better product at a lower cost than any process 
now in use. It is now being adopted commercially, a plant having 
been installed recently which is capable of producing 1,500 cases of 
fish per day. ‘This is operating successfully, and it is estimated that 
the cost of production is at least 10 cents per case less than in the 
process previously used by the company. 
Research associates—The bureau is arranging to provide research 
associate facilities, similar to those now provided by the Bureau of 
Standards, whereby firms or groups having special technological 
problems to solve will furnish the investigator and pay his salary 
and expenses, the investigations to be carried out in cooperation with 
the bureau’s experts in its laboratories and under its control. This 
makes available to the industry library, laboratory, and consultation 
facilities which they are unable to obtain elsewhere and should be of 
great help to them and to the bureau in evolving processes and 
special lines of research which the limited funds and personnel of 
the bureau do not permit. 
MERCHANDISING OF FISHERY PRODUCTS 
Market survey of New York City.—In 1925 the bureau resumed its 
surveys of the fishery trade of representative cities and conducted a 
survey of the wholesale trade in fresh and frozen fishery products in 
New York City. The complete report of this survey appears in 
Bureau of Fisheries Document No. 996. 
During the year 1924 there were 87 wholesale establishments 
engaged in handling 394,000,000 pounds, or more than 19,000 car- 
loads, of fresh and frozen fishery products of 106 varieties, with a 
wholesale value of about $30,000,000. These products were received 
from every fish-producing region of the North American Continent 
north of Mexico. The round portion, exclusive of oyster and clam 
shells, amounted to 346,000,000 pounds. Of this amount, 271,000,000 
pounds, or 79 per cent, were consumed in the metropolitan area; 
67,000,000 pounds, or 19 per cent, were distributed to other States; 
