SOME PROBLEMS OF THE FISHERIES 753 



the fields of the chemistry of fish oils, bacteriology and sanitation of shellfish, 

 determination of amino acids in fish protein, nutrition, and home economics. 

 These fellowships have also extended into the field of biological research. 



Attempts have been made, with only partial success, to interest other educa- 

 tional institutions located adjacent to the laboratories in a similar arrangement. 

 Some of these institutions prefer to conduct the research on fishery subjects with 

 their own personnel. In some of these fishery subjects are included with the 

 courses in general food technology. Fishery biological courses are given in most 

 universities. 



It is unfortunate that so few of those who have been the recipients of these 

 fellowships have made fishery technology their life work. Generally there were 

 no suitable openings in the industry for them when they had completed their 

 training. This has led highly qualified technically trained graduates to seek em- 

 ployment in other fields. This situation can be corrected only when a larger seg- 

 ment of the industry becomes "research conscious." 



Salting 



The problems confronting the fisheries at present are numerous and vary widely. 

 It is impossible to designate any one as the most important, because no one can 

 predict when any investigation is to be completed and the final result obtained. 

 For example, it was found in a study of salting fish in warm climates a number of 

 years ago that the physical properties of the salted fish could be controlled largely 

 by varying the amounts of calcium and magnesium compounds in common salt. 

 Furthermore, it was learned that pui'e salt produced a soft flexible fish with an 

 appearance and taste resembling that of fresh fish. However, much trouble is expe- 

 rienced with a red discoloration and the oxidation of the oil in salted fish. 



While the consumption of salt fish in this country is now at a minimum, it is 

 highly important in the tropical and semitropical countries. It is also of impor- 

 tance in most European countries, where the population is more accustomed to 

 using salt fish. 



Utilization of New Species 



Only a few years ago the rosefish (Sebastes marinus) , a brilliantly colored fish 

 found in the North Atlantic, was of no commercial importance. It was taken by 

 the fishermen in their trawling operations for cod and haddock and usually thrown 

 overboard. As the catch of cod and haddock began to decline for various reasons, 

 the exploitation of other species became necessary. A quantity of rosefish was 

 landed in Boston; fillets were cut from them, skinned and frozen in 1 -pound 

 packages, and shipped as "ocean perch" to dealers in the Midwest. Consumer 

 reaction was favorable immediately. Since then the demand has exceeded produc- 

 tion, and this former trash fish is now found in the markets of the large cities, 

 even on the Pacific Coast. 



During World War II several species of fish, which had not heretofore been 

 considered suitable for food, were exploited with a considerable degree of success. 

 The rockfish (Sebastodes) of the Pacific Coast was one. Some species of shark pre- 

 pared as steaks and fillets were consumed to some extent; but it was difficult 

 to maintain a high quality product because of the nature of the protein composing 



