FISHERY INDUSTRIES OF THE UNITED STATES, 1934 93 



110 longer be assumed that the chemical analysis of a food, with regard 

 to its mineral content, is an accurate measure of its value as a source 

 of those minerals in the diet. 



nSH COOKERY INVESTIGATIONS 



As is related elsewhere in this report, the per capita consumption 

 of aquatic foods in this country is very low compared with many 

 other countries, being only about 13.3 pounds annually. This, of 

 course, has a direct effect on the industry in that capacity production 

 cannot be attained ])y fishermen and processors and also an effect 

 on our people in that they are depriving themselves of a wholesome 

 nutritious food of valuable healthful properties. Believing that con- 

 sumption is retarded because of the lack of informative methods for cook- 

 ing fish and shellfish for the table, the Bureau installed a fish cookery 

 kitchen in its laboratory in the Department of Commerce Building in 

 Washington. Here a series of simple recipes for cooking aquatic foods 

 in the home were tested by Miss Agnes I. Webster and W. T. Conn. 



During the course of this work, many kinds of fish and shellfish 

 were cooked by frying, broiling, baking, boiling or steaming, and 

 planking. Also recipes were tested for maldng fish chowders, and 

 flaked fish, for cooking fish with vegetables, for cooking salted and 

 smoked fish, and for cooking oysters, shrimp, crabs, clams, lobsters, 

 and scallops. In addition, recipes were tested for making sauces to 

 be used with fish and shellfish. 



As a result of these tests, a cookbook has been prepared giving 

 simple recipes for cooking aquatic foods which can be followed with 

 e&se in the home by the housewife. 



RESEARCH ASSOCIATES AND STUDENT ASSISTANTS 



In the above lines of industrial research the Bureau has attacked 

 those fundamental problems which promise to be of greatest value to 

 the largest number and which are possible with the funds and personnel 

 available for the purpose. For this reason, the division has not been 

 able to study special problems affecting certain products, processes, 

 or methods. In order to serve the industry in this connection, the 

 Bureau by congressional authorization has provided research associate 

 facilities whereby firms or groups having special industrial problems to 

 solve will furnish the investigator and pay his salary and expenses. 

 The investigation is carried out in cooperation with the Bureau's 

 staff in its laboratories and under its control. Thus the industry can 

 be provided v>'ith laboratory, consultation, and library facilities which 

 in many instances it is unable to obtain elsewhere. 



In addition to the above, the Bureau has opened its technological 

 laboratories to research students pursuing courses in several univer- 

 sities. In this manner the student is able to apply in a practical 

 manner the theoretical knowledge obtained at the university. These 

 men are usually assigned to aid our investigators in the conduct of 

 investigations already initiated by the Bureau. For instance, during 

 the past year, Donald A. Bean and Richard M. Locke, students at 

 Northeastern University in Boston, spent alternately 5 weeks in the 

 university pursuing the regular-school curriculum and 5 weeks in 

 our technological laboratory at Gloucester, Mass., aiding in the 

 conduct of research problems pertaining to fish preservation and 

 spoilage. 



