FISHERY INDUSTRIES OF THE UNITED STATES, 1939! 
By R. H. Frepurr, Chief, Division of Fishery Industries 
CONTENTS 
Page 
TT) dale SN ale =e ee eee 186 | Technological investigations—Continued. 
Part 1.—Opcrations of the Disision CE Ne Vee a se Deere oor 
Cooperation use ornare Federal agencies_____- 187 mea a peat pa Ve es 
Cooperation with State agencies _____________ 188 Fluorine in fishery products_________- 
peareretion with Fishery Advisory Com- 1389 Research associates and student assistants - 
Cooperative Pan-American fishery research... 189 CocreraLion ete oe eee 
Technological fishery research _-_------_-- ne Educational and consulting service__________- 
Statistics  --—-—--------------------------- 190 | Publications of the Division_________________- 
Exhibits at expositions_____--__-____-__--_--- 191 Documents, reports, and circulars_______- 
Economic and marketing investigations_-_-_- 191 Special articles and addresses 
Fishery cooperative organizations____--_. 192 Statisticalibulletinss.). Lea ne 
Retail marketing of fish and shellfish_____ 195 : 5 < 1? S77. peer ry 
Surplus -fish situation __-__.___2 2. 196 Part 2.—Fishery Statistics, 1938 
Commercial fisheries of the world________- 197eGeneralireview- 2122 ft betty: ated Pee ease 
Biatistiealinvestizationss. = —-- === 2 
(Biological ‘aspect. 428s =F st. J) 2 
BiGOnNOMmIC aspect = a see ee ee ee 
Surveys conducted == s—--=- te 
Fishery Market News Service_---_-___-__--_- 
Wieldsomces-*s2=+ 25. ise out eee eT te 
iNew) YOrk,, INE) 2225133 ce saree 
Boston, Niassa sf 82:2 2 nS ee 
OhiiENA Og) igs ER Se eles ae Re 
Seale. Washes sheet et Ceara 
JACKSON Ville, shuns nee Sees 8t TS 
New Orleans dials sr tks eee Pr 
Technological investigations________.________- 
AD OLALOLIGS et: te eee kere Pon 
Collece Parke Midis) iets, Sasitile: 
Beatie wWashee a= eee Se 

Mayaguez, Puerto Rico_____________- 
Preservation of fishery products for food_- 
Preparation of crab meat____________- 
Sanitary code for the preparation 
oferabsmeat. 42442" ¥ oie Se 
Preparation of fresh oysters___________ 
Handling of fresh fish aboard fishing 
vessels and at packing plants_______ 
Ultraviolet rays in killing bacteria____ 
Preparation and packaging of fresh 
fish's see Se att oe Pe ee BP 
Freezing packaged salmon and floun- 
ders for subsequent storage in re- 
frizerated lockers? +425 2-952) 7k 
Composition of commercial species of 
fish taken on the Pacifie coast____- 
Canning aquatic products___________-_ 
Development of tests for determining 
the quality of fish 
Formation of lactic acid and action 
of enzymes as indices of relative 
freshness of frozen fish__________ 
Tests for measuring deterioration 
oLireshysalmion' "= ss to 5) 
Identification of canned salmon_._ 
Changes in the composition of 
pink salmon (Oncorhynchus gor- 
Pisclin) S52 4.) 5. FSF osee Seber hs 
Peroxide test as a measure of oxi- 
dative deterioration of fish oil___ 
Treatments to retard deterioration of 
ASHEGVADLOGUCIS= Le pe ferent ee 
Antioxidants 30016 e ee tee TF 
Chemical preservatives___________ 
Manufacture of fishery byproducts_______ 
Paration of salmon cannery trim- 
Utilization of fish livers and visceral 
(11422 Ce ES hee Mek 3 CS ERLE SERS 
Preparation of fish meals of improved 
NUitive, valice =. 5 Fee OS eee 
Solubility of fish proteins! see 
Nutritive value of aquatic products_ _____ 
Nutritive value of proteins of certain 
SHelpstis st sts PEAT saister yy fae 
Nutritive value of alginates from kelp_ 
Kelp meal in animal feeding _________ 
229 
229 
230 
Manufactured fishery products_______________ 
Couns fishery products and byproducts 
hAGO! <-2e S . S22 Fe ee te ee ee Ser 
HG dines oes + ees ae 2 A ee 
Cold-storage holdings of cured fish.___________ 
Horeionifishery tradeGes)_ es eo. See eee 
Fisheries of the New England States_________ 
Wiig ssse 5 SEL eee E ee Sh) tt Tee 
INewesHampshire= => Soe ee. Sea 
IVIASSACHUSBULS Hee tee ee ene hs ee 
Rhode island ttasss see 25 eee 
DORUS Hat Sear od Loe ek te ee 
Economic aspect# 2s. an eee 
Biolosicaliaspectasist 2232s SU 
Sales of fishery products through the New 
England Fish Exchange, Boston, Mass. 
Vessel landings of fishery products at New 
Bedford Mass: 240k see ae 
Mackerel fishery of the Atlantic Coast__- 
Fisheries of the Middle Atlantic States______- 
ING WiUCISCW 2-28 Sa eee eee ae LEN ee 
Pennsylvania 28 See are ene eee Sete 
Delaware -t2-esl ete Sees.es 2 2 ices 
Receipts of fishery products at New York. 
Shad fishery of the Hudson River_______- 
Fisheries of the Chesapeake Bay States______ 
Marya eee se ee eee Cn aae ne Nee 
Wirginiaw se 9 te. 2 eatery Jase 
Shad and alewife fisheries of the Potomac 
Stalesanaoras oe se te Ne ESSE igs 
INorthi@ arolinalsee Veeat £2) 1. Pea Eee 
Souths Carolina + -* 222222 == 2 ee 
IMLSSISSI) 0135 eo sae ee eee eee 
OUISIaTiAwe = ee Sa eee 
_ rexas 
Giron pe Dee 85 ee ge 2 Se Co See a ee 
Halibut fishery of the Pacific coast________ 
Vessel fisheries at Seattle, Wash____-.___- 
bakeinsheries S22 _- $513 24 2 peut SESS ee 
Receipts of fishery products at Chicago_ 
Fisheries of the Mississippi River and tribu- 
EaTICS SS Se Sa ee ee a ee ee eee cee a a8 
Dake Repinsl ® . Fy res eget see ss 
akeykeokuikees ets ee ee ee eee ee 
Mississippi River between Lake Pepin 
and ake Keokwkt= — S22 eS 
Bisheries-oteAllaskae see ee see os ones 
IV. a sa ira ag tee are ae ch i ee 
Statistical survey DLOCeOUrSS == ae 
Common and scientific names of Bevery 
DLOGUCISH ee eee ee i a he Se 
550 
1 Administrative Report No. 41, Appendix III to the Report of the U. S. Commissioner of Fisheries, 
1940. Approved for publication June 20, 1940. 
185 
