BUREAU OF FISHERIES 107 



$17,294,000. Important products in this group consist of fresh 

 shucked oysters, 5,687,000 gallons, vahied at $6,8G 1,000; i^ackaged 

 haddock, 35,149,000 pounds, vaUied at $3,457,000; and fresh-cooked 

 packaged crab meat, G,SG4,000 pounds, vahied at $1,GG2,000. 



Frozen 'products. — The production of frozen fishery products in 

 1933 amounted to 95.874,000 pounds, estimated to be valued at about 

 $8,000,000. The volume of the production was 4 percent greater 

 than in 1932. The most important products frozen with respect ta 

 volume were ground. fish, halibut, salmon, mackerel, whiting, and 

 shellfish. 



Cured products. — Based on the most recent data available, the do- 

 mestic production of cured fishery products amounted to 104,310,000 

 pounds, valued at $12,823,000. Important products in this group 

 were boneless cod. 9,517,000 pounds, valued at $1,646,000; and smoked 

 salmon, 8,229,000 pounds, valued at $2,256,000. 



Canned products. — Canned fishery products produced in 1933 

 amounted to 533,212,000 pounds, valued at $59,800,000 — an increase 

 of 37 percent in the value as compared with 1932. Canned salmon 

 alone amounted to 305,398,000 pounds, valued at $36,242,000. Other 

 important products were tuna and tunalike fishes, sardines, shrimp^ 

 mackerel, clam products, and oysters. 



Byproducts. — During 1933 the value of the production of fishery 

 byproducts amounted to $17,466,000 — an increase of 40 percent as 

 compared with the preceding year. Important products in this 

 group consist of marine animal oils and meals, and aquatic shell 



products. 



TECHNOLOGICAL INVESTIGATIONS 



These investigations cover the general field of food technology as 

 applied to fishery products. They involve the application of the 

 sciences of chemistry, engineering, bacteriology, and general tech- 

 nology to the manufacture, preservation, and utilization of our 

 fishery harvest. Chemical and bacteriological investigations dealing 

 with the preservation of fishery products for food, the utilization of 

 fishery byproducts, the nutritive value of aquatic products, and fish 

 cookery investigations constituted the general scope of studies in 

 fishery technology. Some of the outstanding accomplishments dur- 

 ing the past year were : The development oi methods for the home 

 canning of some species of fish; increasing the practical value of and 

 simplifying methods for determining the relative freshness of fish; 

 the discovery of further facts concerning the high vitamin potency 

 of fish oils and fish-liver oils; expansion of the possibilities for 

 utilizing salmon cannery waste and other fish waste; discovery of 

 further data on the role of the mineral constituents of fishery prod- 

 ucts in nutrition; and the issuance of a pamphlet on practical fish 

 cookery. 



Preservation of fishery products for food. — Studies in this field, in 

 general, pertain to the chemistry and bacteriology of fish preserva- 

 tion and spoilage, the development of improved methods for han- 

 dling fresh and frozen fish, studies on the smoking of fish, and the 

 development of methods for canning fish in the home. During the 

 past year, a better method for packing fresh mackerel for shipment 

 was devised which is considered to be superior to the present com- 



