778 



INDEX 



Russia, commercial fishery production in, 

 197, 199, 201-202, 206 



manufacture of isinglass in, 533-534 



sardine industry in, 460 

 Rusting, of salted fish, 366, 376, 382, 395 



Sablefish, kippered, 413 

 liver oil, 494 



livers, extraction with oil, 505 

 solvent extraction of, 505, 508 

 Salmon, canned, bacteriological examina- 

 tion of, 435-436 

 composition of, 435-436 

 grades of, 435 

 oil added in, 431 

 physical examination of, 435 

 statistics of, 429-430 

 canning process, 431-435 

 capture of, 430 

 chinook, fluctuations in population of, 



181-182 

 dried, 419-420 



freezing of, 338-339, 345, 354-355 

 kippered, 412-413 

 mild-cured, 377-380 

 salted, 380-382 

 salting of, 377-382 

 smoked, 406-408 

 Salmon oil, 490 

 Salmon roe, composition of, 297 



in caviar, 464 

 Salmon skin leather, 547 

 Salmon traps, 264-265 

 Salmon, water horsing, 407 

 Salt, 



brine, 22, 27 



composition of, influence on rate of 



penetration of salt into fish, 363-364 

 dairy, 15, 27, 31, 35 

 economic importance of, 12 

 grades of, 14, 16, 35, 36 

 harvesting, 20, 21 

 industry, importance of, 16 

 in ocean, source of, 2 

 manufacture of, by European solar proc- 

 ess, 16, 18 

 by improved oriental solar process, 16, 



18 

 by oriental leaching process, 16, 17 

 by oriental solar process, 18 

 in California, 17, 19, 22, 25 

 in China, 12 

 in Japan, 18 

 in Norway, 17 

 in Philippines, 17 

 packers, 35 

 processes, 16, 17 

 properties of, 27 



refining, 16, 27 



Alberger process, 15, 32 



by re-washing, 30 



in grainers, 15, 27, 29, 30, 32 



in vacuum pan, 32—35 



principles of, 27 

 sea, composition of, 13, 15 

 solar, structure of, 13, 28, 29 

 solubility of, 13 

 table, 15, 27, 31, 32 

 uses of, 13, 14, 34, 35 

 Salt bitterns, analysis of, 38 



Balard's process, 37 

 Salt drier, 31 



Salt grainer, 15, 27, 29, 30 

 Salted fish, oxidation of fat, 366 



Addening of, 366-367, 371 

 Salting, of clams, 588 

 of Cod, 371-373 



New England methods, 368 

 of fish livers, 506-507 

 Sardines, California industry, 441-442 

 canned, bacteriology of, 442 



composition of, 443 



statistics of, 426 

 canning of, frying, 439, 441 



in France, 438, 444-445 



in tomato sauce, 441 



methods, 438-442 



oil for, 441, 442-443 

 capture of, in California, 441 



in Maine, 260, 438 

 chemistry of, 442 

 conveyor for, 438, 441 

 definition of, 437-438 

 Maine industry, 438-441 

 marinated, 449 

 Norway industry, 443-444 

 processing, 438 

 Russian, 460 

 scaling machines, 441 

 smoking of, 440-441 

 Sausages, fish, 462 

 Scales of fishes, 152 

 of mackerel, 155 

 Scallop, dredges, 237, 669 

 industry statistics, 666 

 shells, utilization of, 671 

 Scallops, 666-671 

 by-products, 671 

 capture of, 669 

 composition, 668 

 freezing of, 670 

 giant, fishery, 670 

 life history, 667-668 

 marketing of, 669-670 

 species of, 666-667 

 utilization of, 669 

 Scotch cured herring, 383-384 



