96 U. S. BUREAU OF FISHERIES 



indicated that the iodine from these various sources was equally 

 assimilable and that the effectiveness of iodine from these sources, 

 when fed at minimum effective doses, was about equal in the pre- 

 vention of goiter in the white rat, the experimental animal utilized 

 in these tests. 



Determinations of other mineral constituents in fishery products, 

 such as calcium, phosphorus, iron, copper, etc., are being made as 

 rapidly as possible, and it is hoped that enough data will be available 

 for publication in 1936. Other chemical and biochemical studies of 

 these mineral constituents are discussed in a preceding section of this 

 report under "Pharmacological studies." 



FISH COOKERY STUDIES 



Our fish cookery laboratory continued the development and testing 

 of recipes for various fishery products begun in 1934. The cookbook, 

 referred to in previous reports of the Division, was completed and 

 published as Fishery Circular No. 19, entitled "Practical Fish Cook- 

 ery", by Agnes I. Webster and W. T. Conn. The demand for this 

 cook book has exceeded the supply. However, through the coopera- 

 tion of the Fish and Seafood Institute of the United States, over 60,000 

 copies have been distributed, mainly to home economics workers in 

 schools and colleges. In addition to this work, our fish cookery 

 expert carried on educational work and practical demonstrations in 

 the preparation and cooking of fish and shellfish in cooperation with 

 home economics workers in various cities. During the latter part of 

 1935, she was detailed to cooperate with R. H. Sullivan, of the Massa- 

 chusetts State Department of Agriculture, in carrying on demonstra- 

 tions in fish cookery and giving educational talks on the nutritive 

 value of fish at schools, women's clubs, and various other gatherings 

 in the State of Massachusetts. 



In cooperation with the manager of the large cafeteria in the 

 Department of Commerce Building in Washington, seafood dishes, 

 popular in many public eating places, were prepared on a large scale 

 and sold through the cafeteria under such an arrangement that con- 

 structive criticisms and suggestions were received from patrons. 

 From this test, it was possible to obtain a wide popular reaction to the 

 results of the Bureau's fish cookery work. Much favorable comment 

 was received from this test and the cafeteria manager reported that 

 it had stimulated sales of fish and shellfish dishes. As the result of 

 this practical test and other laboratory tests of recipes on a large 

 scale, a mimeographed pamphlet or cookbook was issued by the 

 Bureau of Fisheries as Special Memorandum 3216, entitled "Cooking 

 Fish For One Hundred", by W. T. Conn, technologist. 



RESEARCH ASSOCIATES AND STUDENT ASSISTANTS 



Because of the relatively small size of the Bureau's technological 

 staff and the rather broad field of research it must cover, it is only 

 possible to undertake those problems which are of a fundamental 

 nature and wliich promise to be of the greatest value to the largest 

 number of persons (whose livelihood depends in whole or in part on 

 the fisheries), and which are possible with the funds and personnel 



