July 1951 



COMMERCIAL FI3HEKISS REVIEW 



93 



THESE PUBLICATIONS ARE NOT AVA I LABLE FROM THE FISH AND Wl LDLI FE 

 SERVICE . BUT USUALLY MAY BE OBTAINED FROM THE AQENC I ES ISSUING THEM. 



and export procedures which may be useful to 

 American businessmen are contained in this 

 manual. The book contains five sections; Gen- 

 eral Information; Import Regulations and Pur- 

 chasing Methods; Making Contact vri.th the United 

 Kingdom Businessman; Preparing Shipnents for 

 the United Kingdcm; and Licensing Firms in the 

 United Kingdom. There is also a directory of 

 actual or potential United Kingdom importers 

 listed by commodities and alphabetically. 

 Canned fish is included under the commodity 

 listing, but the only name included is the Can- 

 ned Fish Division of the U.K. Ministry of 

 Food. 



Canadian Fishery Markets (Outlook for 1951: Re- 

 view for 1950), Market Bulletin No. 5, 50 p., 

 processed, illus. Department of Fisheries, 

 Ottawa, Canada, May 1951. Contains sections 

 on the Canadian fisheries outlook for 1951, 

 markets for Canadian fish in 1950, general 

 factors affecting fish marketing, and a sta- 

 tistical appendix. Included is a review of 

 production and marketing in 1950. 



"Cause and Prevention of Black Spot on Shrimp," 

 by E. A. Fieger, article, Ice and Refrigeration, 

 April 1951, vol. 120, no. 4, pp. 49-50, 64, 

 illus., printed, 35 cents per copy. Ice and 

 Refrigeration, 433 N. Waller Ave., Chicago 44, 

 111. This article contains the findings on 

 the causes and prevention of "black spotted" 

 or "black" shrimp, a condition which at times 

 develops during refrigerated storage. In gen- 

 eral, black discoloration begins to appear in 

 the membrane which connectstwo overlapping 

 segnents. Pronounced black bands appear usu- 

 ally where shell segments overlap; head and 

 tail fins are black; and the crawling legs 

 change color. The results of this scientific 

 investigation indicate that black spots are 

 not caused by microorganisms, nor are they a 

 result from some chemical change in the shrimp 

 brought about by microbial activity, but proba- 

 bly are a result of enzyme action. Laboratory 

 experiments indicate that an enzyme system is 

 involved in black-spot formation and that air 

 (specifically oxygen) is required. The article 

 goes on to indicate further experiments which 

 seem to bear out this conclusion. The author 

 suggests that by limiting the amount of air in 

 contact with the shrimp, black-spot develop- 

 ment can be prevented. This can be done either 

 by packing the shrimp in water and ice in seal- 

 ed containers, or by treating the shrimp with a 

 one-percent solution of sodium bisulfite or 

 sodium sulfite. 



'Clam Shells and Button," by H. Rhodes, article. 

 The Ohio Conservation Bulletin . June 1951, 

 vol. 15, no. 6, pp. 14-15, illus., printed, 

 10 cents per copy. The Division of Wildlife, 

 Ohio Department of Natural Resources, ColumbuB, 

 Ohio. This is an article on the bohind-soenes 

 story of pearl buttons. Today there are less 



than a half-dozen factories making buttons from 

 clam shells. In years gone by, clammers worked 

 Ohio's river beds and collected tons of shells. 

 The clamners had to recognize some 25-30 dif- 

 ferent shells and their merits as button mater- 

 ial. Clams were harvested by using a rake with 

 suspended wires. Operated from a floating 

 barge, this rake was dragged across the beds. 

 As the tip of the wire touched the siphon, the 

 shells closed on the wire and clams were hauled 

 aboard by the dozens each time the rake was 

 raised. The shells were then soaked and the 

 animal parts removed. Buttons were cut from 

 the clean, wet shells. After being cut, the 

 buttons are perforated and polished. Waste 

 clam-shell material was utilized in road sur- 

 facing, house trim, chicken grit, and agricul- 

 tural lime. In recent years, restrictive State 

 legislature has limited production of local 

 clam shells. Cutters in Manchester, Ohio, are 

 now using mainly shells imported frcm India and 

 the Persian Gulf, 



(Connecticut) Report of the Shell-Fish Commission- 

 ers (July 1, 1948-June 30, 1950), 20 p., printed. 

 Office of the Shell-^ish Commission, 185 Church 

 St., New Haven, Conn., 1950. In addition to a 

 financial statement, this report gives an alpha- 

 betical list of individuals and vessels licensed 

 to work on the natural oyster beds of Connecti- 

 cut; a list of owners and acreages of grounds 

 under perpetual franchise; State grounds; and 

 town grounds. Included is a statement of how 

 to lease grounds and excerpts from the State's 

 shellfish laws. No data on production are given. 



The Effect of Different Methods of Preservation on 



the Nutritive Factors in Fish , by B. E. Bailey, 

 Industrial Manorandum No. 15, 4 p., processed. 

 Pacific Fisheries Experimental Station, Fisher- 

 ies Research Board of Canada, Vancouver, B. C, 

 Canada, April 2, 1951. This report considers 

 the nutritive changes that take place when fish 

 are preserved and subsequently stored. The nu- 

 tritive factors that are subject to changes in 

 the preservation of fishery products are pro- 

 teins, fats (oils), vitamins, and minerals but 

 mainly the first three. Fish preservation is 

 considered under six categories: freezing and 

 cold storage, canning, smoking, salting, dehy- 

 dration (drying), and cooking. The character- 

 istics of fishery products are examined in each 

 category with respect to protein change, loss 

 of proteins and vitamins through processing, 

 decomposition, ani fatty oil and vitamin changes. 



Evolution et Progres Re''cents des Procedes de Fab- 

 rication des Conserves de Poisson en France 

 (Evolution and Recent Progress in the Manu- 

 facture of Canned Fish in France), by Maurice 

 Boury, Notes et Rapports, (Nouvelle Serie), 

 no. 10, 19 p., printed, in French, 50 francs 

 (about 15 U.S. cents). Office Scientifique 

 et Technique des Peches Maritimes, Paris, 



