UTILIZATION OF MARINE PRODUCTS OF CANADA 207 



these should be considered just as normal as those from the cooking of 

 meats, fowl, or certain vegetables. It is unfortunate that fish of slightly 

 inferior quality causes cooking odours disproportionately more objection- 

 able than those from a correspondingly inferior quality of most other 

 food products. Means are known for mitigating the cooking odours 

 from fish; among the simplest is dipping the fish or fish flesh in a dilute 

 solution of lemon juice, or its counterpart of harmless citric or tartaric 

 acid, just before cooking. Such flavour as may be imparted by the juice 

 or the acids is practically indistinguishable from that imparted in the 

 common procedure of squeezing a slice of lemon over the cooked fish. 

 In conclusion, it should be stated that despite what has been im- 

 plied above concerning sometime deficiencies of quality and home con- 

 sumption of Canadian fisheries food products, the West Coast of Cana- 

 da's fisheries industries are well to the fore in the disposal of their waste 

 materials not intended for human food. Good use of these materials 

 is made in the manufacture of by-products. Descriptions of the process- 

 ing, nature, and potentialities of these by-products have been given from 

 time to time in publications from technological laboratories of the 

 Fisheries Research Board of Canada and elsewhere, and current re- 

 search is promptly reported. Among recent commercially developed 

 by-products now receiving considerable attention are fish and whale 

 solubles resulting from the press liquor recovered from the manufacture 

 of oil and meal, and liquid or semi-liquid digests made by acid, alkali 

 or enzymic action on whole fish or fish processing scrap. Both the above 

 products are finding application in animal feeding and agriculturaL 

 fertilizer fields. 



