THE PRESERVATION OF FISH BY SMOKING AND DRYING 423 



"The fish are pressed twice: first rapidly at pressure of about 5,000 pounds pei 

 square inch, next in a second press for about one-half hour at a somewhat higher 

 pressure. The final block produced is approximately 15 inches square by 10 inches high. 

 This is cut by a handsaw into package-sized pieces approximately 5 X SJz X 1 inches. 

 The final product contains about 10 per cent moisture and is said to absorb one and 

 one-half times its weight of water on being soaked several hours." 



The initial production has been cod, and it is expected that other species such 

 as pollock, saithe, and haddock will be utilized in this method. Pressfish is ex- 

 pected to compete with dry salted fish in the latter's markets, and might conceiv- 

 ably develop special markets in those areas needing a concentrated protein food 

 and where storage conditions may be adverse. 



REFERENCES 



Fish Smoking 

 Anderson, A. W., and Power, E. A., "Fishery Statistics of the United States," U. S. Fish 



and Wildlife Service, Statistical Digest, 18 (1949). 

 Anderson, C. L., and Pedersen, R. K., "The Smoke-Curing of Fish and the Applica- 

 tion of a Controlled Method to the Process," State of Washington, Dept. Fisheries, 



Tech. Rept., 1 (1947). 

 Anon., "Manufactured Fishery Products," U. S. Fish and Wildlife Service, Commercial 



Fisheries Statistics, 434 (1945). 

 Anon., "Herring and Allied Species, 1920-48," Washington, Food and Agriculture 



Organization of the United Nations, 1949. 

 Clague, J. A., "The Marketing and Processing of Fish in the Philippines," U. S. Fish 



and Wildlife Service, Commercial Fisheries Review, 10, No. 8, 1-16 (1948). 

 Cobb, J. N., "Pacific Salmon Fisheries," U. S. Bureau of Fisheries Doc, 902 (1921). 

 Cooper, D. LeB., and Linton, E. P., "The Smoke-Curing of Fresh Fillets," Fisheries 



Research Board Canada, Prog. Repts., Atlantic Stations, 12, Pts. 1 and 2 ( 1934). 

 Cutting, C. L., "Engineering Problems of the Smoke-Curing of Fish," Chem. and 



Indus., 61, 365-368 (1942). 

 Griffiths, F. P., and Lemon, J. M., "Studies on the Smoking of Haddock," U. S. Bureau of 



Fisheries, Investigational Rept., 1, No. 20 (1934). 

 Hamm, W. S., and Rust, W. A., "The Electrostatic Smoking of Sardines," U. S. Fish 



and Wildlife Service, Commercial Fisheries Review, 9, No. 2, 1-4 ( 1947 ) . 

 Hess, Ernest, "The Bactericidal Action of Smoke," /. Bad., 15, 33-45 (1928). 

 Hofgaard, C, "Norway — Fisheries and Fish Processing," Oslo, Norges Eksportrad, 



1940. 

 Jarvis, N. D., "Mild-Curing, Pickling, Dry-Salting, and Smoking Salmon," U. S. Fish 



and Wildlife Service, Fishery Leaflet, 60 (1944). 

 Jarvis, N. D., "Curing of Fishery Products," U. S. Fish and Wildlife Service, Research 

 Rept. 18 (1950). 



Lemon, J. M., "Controlled Smoking," Fishing Gazette, 49, No. 8, 12, 14 (1932). 

 Linton, C. P., and French, H. V., "Factors Affecting Deposition of Smoke Constituents 



on Fish," /. Biol. Bd. Can., 6, 338-348 (1945). 

 Mulliken, F. C, "The Land of Smoked and Boneless Herring," Fishing Gazette, 39, 



No. 2, 13-16 (1922). 

 Shewan, J. M., "Some of the Principles Involved in the Smoke-Curing of Fish," Chem- 

 istry and Industry, 64, 98-101 (1945). 

 Sidaway, E. P., "Comparison of Some British Columbia Softwoods for Smoking Fish," 



Fisheries Research Board Canada, Prog. Repts., Pacific Stations, 59 (1944). 



