30 COMMERCIAL FISHS3ISS R3VIEW Vol. 13, No. 7 



iC:::L'iiH)ic uinoH lj:ad3rs to study u. s. labor coiroiTioNS ( togluddig p'isijsribs ) : 



The Federation of Icelandic Labor Unions which in 1948 threw off Cornmunist dcmi- 

 nation which had existed for six years, has sent five of its leaders to the United 

 States to study American labor organizations and working conditions, accompanied 

 by a member of Iceland's Parliament who is a former labor official. The four- 

 week study visist, sponsored under the technical assistance program of the Eco- 

 nomic Cooperation Administration, a June 28 news release from that agency states, 

 provides an opportunity for establishing relations between American and Icelandic 

 labor, which have not previously existed. 



Because of the importance of the fishing industry in Iceland's economy, the 

 group will view fishing operations and processing in Boston and the fish markets 

 of New York and Chicago. 



The group has been in Chicago since arriving there on June 14 from Iceland. 

 Members of the group are particularly interested in American labor's support of 

 productivity methods as a means of increasing resil wages. High costs of product- 

 ion d'jring the postwar years have retarded Iceland's postwar adjustment. Other 

 general aspects being studied by the group include the organizations, activities, 

 and leaders of the American labor movement; conditions of employment, wages, and 

 welfare; education, training, and social activities of workers. 



WHAT'S NEW IN PROCESSED FISHERY PRODUCTS 



Following the trend in nodern food marketing, several new fishery 

 products have been introduced to the public within recent months. Many 

 of these novi products are creating markets for previously unused or less 

 acceptable species of fish and shellfish. 



Frozen abalone patties utilize that part of the abalone which can- 

 not be marketed in steak form. The meat from thin steaks and trimmings 

 are ground and compressed into 24" x 3" metal cylinders and frozen. The 

 frozen abalone meat is then removed from the cylinders and is cut in 

 J" slices, breaded, and packaged — four slices per package. The sliced 

 abalone can then be fried like hamburger patties. 



Meat removed from freshly-caught chicken lobsters serves as the 

 basic ingredient in a filling used for the new frozen stuffed lobsters 

 or frozen lobster thermidor. The lobster filling is replaced in the 

 lobster shell for freezing, packaging, and subsequent distribution. A 

 quick oven heating prepares this product for the dinner table. 



A firm in Canada is now producing salmon and rice croquettes. Chum 

 salmon, not generally popular among consumers when other types of salmon 

 are available, is prepared for croquettes by first mechanically removing 

 the bone and skin. The meat is then mixed with cooked rice, spices, and 

 corn to obtain the proper consistency. This mixture is shaped mechan- 

 ically into uniform croquettes, fried, and packed six to each lO-oz. 

 tall can. Only three minutes of heating are required prior to service. 



