180 U. S. BUREAU OF FISHERIES 



CANNING AQUATIC PRODUCTS 



During 1937 the series of experimental packs in the study of home 

 canning methods was completed, and packs previously prepared were 

 examined to gather data for a final report on improved methods for 

 home or noncommercial canning. Data obtained during the year 

 indicated that such fresh-water varieties as the carp, liitherto regarded 

 as unsuitable for canning, could be prepared as a canned product of 

 good quality, by home or noncommercial canners, thereby opening 

 the door for wider utilization and conservation of fishery resources in 

 the interior of the country, as well as increasing and diversifying the 

 supply of food for home consumption. 



Studies on the development of a commercial method for canning 

 the blue crab of the Atlantic and Gulf coasts were continued with 

 series of experimental packs of crab Creole, crab gumbo, crab soup 

 (Norfolk style), crab cakes, and crab sandwich paste. 



In addition, many experiments were made to prevent discoloration 

 of crab meat packed without other food ingredients. Considerable 

 progress has been made toward the solution of this latter problem, 

 as packs have been prepared which show no discoloration after six 

 months of storage and have the color and flavor of fresh crab meat. 

 The method is now being tested on a large commercial scale at various 

 fish-canning plants along the Atlantic and Gulf coasts and the results 

 of this work will be reported upon later. 



In addition to the above mentioned products, further experimental 

 packs prepared during 1937 have included fish chowder, clam chowder, 

 scallops, whiting, California pilchard (sardine), Dungeness crab, 

 Maine sardine, and herring (alewife) roe. The results are not yet 

 available. 



The survey of present and modern commercial methods for the 

 canning of fish and seafoods was continued. Field work was carried 

 out in the Chesapeake and New England areas. Data were gathered 

 on commercial methods of canning alewives and alewife roe, finnan 

 haddie, fish balls, fish cakes, fish flakes, Atlantic mackerel, sturgeon, 

 shad, soft clams, mussels, crab, lobster, Maine sardines, pet food, 

 clam chowder, fish chowder, fish roe, anchovies, smoked herring, 

 spiced herring, smoked salmon, salmon caviar, and salmon bait eggs. 



At the request of the State of Virginia, our technologist in charge 

 of experimental canning was detailed to make a study of the herring 

 roe canning industry in that State, with a view to improving methods, 

 and to draw up tentative grades and regulations for a State voluntary 

 inspection system of canned herring roe. As a result of this work, a 

 State inspection system is being set up for this purpose adopting 

 recommendations made in this study. 



BACTERIOLOGICAL STUDIES 



Our bacteriological investigations during the past year were carried 

 on by Joseph F. Puncochar, junior bacteriologist; Harold E. Crowther, 

 research associate; and Louis F. Ortenzio, graduate student assistant. 

 Most of our bacteriological problems are closely integrated phases of 

 specific problems or projects in the preservation of fishery products for 

 food or the preservation of fishery byproducts, or closely coordinated 

 studies of spoilage problems. Thus, bacteriological examinations are 



