FISHERY INDUSTRIES OF THE UNITED STATES, 1939 221 
minimizes drip, has an adverse effect on color, but it is not as pro- 
nounced as the effect of storage temperatures. 
Storage temperature also is an important factor in controlling 
rancidity, and the brine treatment so far has had less adverse effect in 
this connection than had been anticipated. 
COMPOSITION OF COMMERCIAL SPECIES TAKEN ON THE PACIFIC COAST 
Studies relating to the amount of wastage occurring during dressing, 
and the approximate chemical composition of the edible portions of 
the various species of food fish landed in Seattle by the commercial 
fishing fleet, discussed in last year’s report, were completed during 
the year. The data have been tabulated and are being submitted, 
with a brief discussion, for publication. Information of this type has 
distinct practical value since it will inform fishermen, fish dealers, and 
housewives regarding the wastage occurring in preparing fish for 
market or for the table as dressed fish or packaged fish and will indi- 
ae the percentage of edible food material and its approximate food 
value. 
CANNING AQUATIC PRODUCTS 
During 1939 a study of commercial methods now used in the canning 
of fish was completed, together with a compilation of the principles 
governing these methods. Data were obtained on cannery construc- 
tion, on the manufacture of glass and tin containers, wood and fibre 
eases, on the operation of canning machinery, sanitation in canning, 
spoilage in canned fishery products, methods used in the examination 
of canned fishery products, and cannery inspection. Flow sheets and 
charts have been prepared illustrating the preparation of almost every 
type of commercially canned fishery product. The results of this 
study have been prepared for publication. 
Studies on the canning of the blue crab were completed. Packs 
were made at different seasons of the year to determine the effect of 
seasonal variation, and were processed at various pressures to deter- 
mine the relation of process to discoloration. A number of packs 
canned previously, which had been in storage for varying periods of 
time—some up to 18 months—were examined and their condition 
noted. A report on the studies dealing with this research has been 
prepared and submitted for publication. Itis believed that the method 
developed by the Bureau is commercially practicable, and if followed 
carefully a canned crab meat of good quality should be obtained by 
the packer. 
One new study on the canning of fishery products was undertaken 
during the year. This had to do with the preparation of fish pastes, 
or sandwich spreads. In view of the fact that considerable quantities 
of such products are imported into this country, local manufacturers 
have manifested an interest in the production of these products, 
especially adapted to the American taste, and the Bureau has been 
called upon for assistance in this direction. A series of pastes were 
prepared from bloaters, crabs, shrimp, hard smoked herring, salmon, 
salmon and shrimp combined, smoked salmon, sardine, and tuna. 
Following an incubation period to determine which methods of prepa- 
ration were successful, a report on this work will be prepared. 
