770 



INDEX 



Electrometric titration as an index of de- 

 composition, 285 

 Electronic depth recorder, 271-272 

 Enameled cans for fish, 427 

 Enzyme digestion of fish livers, 504—505 

 Equipment for fish liver oil plant, 508-511 

 Erucic acid in fish oils, 487 

 Eyes of fish, 152, 163-164 

 as an index of freshness, 283 



Fat, in condensed fish solubles, 485 



in fish, 288-289, 755, 756 

 Fatty acids, in fish oils, 487 

 Fertilizers from mussels, 677 

 Fillets, 339-344 

 Finnan haddie, 399, 411 

 Fins, of fishes, 155-159 

 Fish cannery, heat and power for, 426 

 Fish, see also Fishes 

 abundance of, 8 



autolysis, chemical action of, 329-330, 

 335, 394-^95 



during cold storage, 335 

 bacterial decomposition of, 283-284, 



334-335, 394-395 

 barbecued, 399, 412-413 

 bony shields of, 152-153 

 brine salting of, 364 

 canned, composition of, 436, 443 

 canning of, 426-458 



brining operation, 427 



cans used in, 427 



cleaning of fish for, 427 



cooking process, 427-428 



early, 425-426 



exhausting, 429 



methods, 426-429 



packing, 429 



pet food, 451 



processing, 429 



sealing, 427, 429 



testing cans, 429 

 cold storage holdings, 332-333 

 composition of, 287, 289, 299 

 condensed solubles in, 485-486 

 curing of, 394-396, 422, 423 

 deep sea, 152 



dehydrated, 394, 395, 417-422 

 drying of, 414-415, 420 

 drying oils in, 487 

 dry-salting of, 364 

 exports and imports of, 228-229 

 fermented, 461-462 

 freezing plants, 336-345 

 freezing problems in, 755-756 

 fresh, characteristics of, 283 

 frozen, cold storage of, 336-337, 355 



desiccation of, 335, 355-356 



hydrolytic products of, 283-284, 288, 



292, 302 

 icing for transport, 311 

 kidney of, 282-283 

 liquid, 486-487 

 marinated, 449, 460 

 nutritive value of, 297 

 pickled, Japanese, 461 

 populations, 181-190 

 preservation of, 459, 467 

 pudding, 466 

 putrefaction of, 284 

 re-icing in transit, 312-313, 320 

 salted, 366-367, 371, 372, 395 

 salting of, 361-368 

 sausages, 462 



smoked, 396, 398, 401, 406, 407, 411, 

 412 



canned, 415-417 

 smoking of, 396-417 



chemistry of, 400-401 



controlling conditions of, 402—405 



design of smoke houses, 401-405 



in China, 411, 414-415 



primitive methods, 396-397, 417-418 



principles of, 397-401 



woods used in, 400 

 stale, 282-283 



vitamin content of, 289, 298-302 

 Fisheries, Canadian, 204-205 

 Japanese, 10, 204-205 

 Norwegian, 204-205 

 problems of, 752-765 

 production by types of gear, 238-239 

 seal, 716-731 

 United Kingdom, 204-205 

 U. S. and Alaska, 204-205 

 U. S. workers in, 217 

 utilization of catch, 203 

 vessels registered in, 217, 241 

 world, distribution of, 194, 195 

 Fishery by-products, 226 



products, 208-216, 222, 227 

 research laboratories, 752 

 research vessels, 759-760 

 resources, 230-232, 761-762 

 Fishes, see also Fish 

 adipose fin of, 155 

 air bladder of, 150, 165 

 albumin in, 290 

 alimentary canal of, 167 

 anadromous, 171 

 antiquity of, 147-150 

 barbels of, 165 

 body covering of, 152 

 carnivorous, 169-170 

 catadromous, 171 

 color, 152, 167-170 

 commercial importance of, 176-178 



