FISHERY INDUSTRIES OF THE UNITED STATES, 1936 21 
tions. In general, data obtained during the year indicated the un- 
suitability of large-size containers such as quart jars for the home 
canning of fishery products. Attempts were made to develop a method 
for home canning of oysters, but our experiments indicated that it is 
somewhat doubtful whether conditions or equipment available in the 
usual home would justify the safety and economy of this procedure. 
Certain shellfish, such as the mussel, are widely used in Europe, but 
largely unknown in this country, although the mussel is found in 
quantities along certain portions of our coast. Therefore, a series of 
packs of canned mussels was made to explore the possibility of a wider 
use of this mollusk. Examination of this series has not been com- 
pleted, but it has been determined that canned products of good 
quality may be prepared from the mussel if a supply of large-size 
mussels can be obtained. Mussels smaller than 650-700 per bushel 
were found to be too small for economical canning. 
In addition to the above-mentioned preparations, experimental 
packs during 1936 have included clams, clam chowder, surf clams, 
crab gumbo, oysters, shrimp, salmon, mullet, carp, finnan haddie, 
spiced mackerel, fish roe, and pet food. <A report entitled ‘Canning 
Crab Gumbo’’ (special memorandum no. 1607-21), by Norman D. 
Jarvis, assistant technologist, was published and attracted consider- 
able attention. One firm is considering packing this as a commercial 
product. 
The review of existing commercial methods for canning sea foods, 
begun during the previous year, was continued in 1936. Considerable 
material has been collected and the section dealing with the principles 
on which canning is based has been completed. It is intended that 
this manuscript, when published, will be a complete review or bibli- 
ography on the entire fishery products canning industry. Several 
years will be required for the completion of this work. 
During the first 2 months of 1936, our technologist in charge of 
experimental canning was again detailed to assist the North Carolina 
Fisheries, Inc., Morehead City, N. C., a cooperative organization of 
North Carolina fishermen, in development of processes and in plant 
operations with respect to the filleting, smoking, and salting of fishery 
products and in connection with studies of the possibilities for canning 
fishery products of that locality. 
' At the request of the Extension Service of the United States Depart- 
ment of Agriculture, a short course in the canning of fishery products 
was given in our Washington Laboratory to Miss Lorada Curtis, 
Extension Agent for the State of Alabama. 
LOW-TEMPERATURE PRESERVATION OF PACIFIC OYSTERS 
Pacific, or Japanese oysters, Ostrea gigas, are grown mainly in the 
State of Washington, and although the industry has not approached 
its potential output, producers have begun to feel the limitations of 
present markets. Greater opportunity for expansion might be ex- 
pected by extending the normal season of consumption and by reach- 
ing more distant and more heavily populated consuming centers. An 
aid in accomplishing this would be the application of low-temperature 
preservation. 
In view of the meager data of fundamental nature dealing with the 
preservation of Pacific oysters, Dr. Francis P. Griffiths was detailed 
from the College Park technological staff to Seattle, and was assigned 
