10 



COfMSRCIAL FISHKRIES RSVIEW 



Vol. 13, No. 7 



ANALYSIS AND COMPOSITION ; Vitamin Content . Particularly Vitamin Bi 2 , of Fishery 

 Byproducts ; The chick-feeding test to determine the comparative nutritive value of 

 the protein of fish meals has been completed. Growth data for only a few groups have 

 been calculated so far. The chicks were all fed a mixture of cereal products con- 

 taining 9.5 percent crude protein for an initial two-week period. After this the 

 surviving birds were allotted into 16 groups and fed the same diet, except that three 

 percent protein in the form of the test material was substituted for an equal weight 

 of starch used in the negative basal diet. The test groups were fed these diets 

 containing 12,5 percent crude protein for an additional three-week period. The 

 chicks of the negative control group gained an average of 24.2 grams during the three- 

 week period. Six out of 17 birds died, Ihe chicks fed the soybean-oil-meal test 

 diet gained an average of 80,9 grams each, and one chick died. Two groups were fed 

 the same fish meal. Ihe chicks of one group averaged 94. 1 and the other 101,6 grams 

 each and none died. There was considerable difficulty with cannibalism, otherwise 

 the experimental method seemed to be very good, (College Park) 



MOLDED CRAB SALAD 



1 POUND CRAB MEAT 

 1 CUP CELERY, DICED 

 i CUP FRENCH DRESSING 

 1 PACKAGE LEMON GELATIN 



1^ CUPS HOT WATER 

 i CUP LEMON JUICE 

 ■5 TEASPOON SALT 

 ^ CUP MAYONNAISE OR 

 SALAD DRESSING 



Hemove any cartilage from the crab meat, Marinate crab meat and 

 celery in French dressing while preparing gelatin. Dissolve gelatin in 

 hot water. Add lemon Juice and salt. Place about 1/2 of the gelatin 

 mixture in a ring mold, which has been rinsed in cold water. Chill until 

 partially set. Arrange crab meat and celery over gelatin base and cover 

 with remaining gelatin mixture. Chill until firm, Unmold on round chop 

 platter and garnish with parsley or salad greens. Fill center with 

 mayonnaise. Serves 6. 



A Fish and Wildlife Service tested recipe. This is one in the 

 series of recipes using fishery products tested and developed in the 

 Service's test kitchens 



