12 



COMMERCIAL FISHERIES REVIEW 



Vol. 28, No. 7 



Japanese fishing effort is expended in the South Pacific which has not been considered in this 

 study, at least partly because of the unavailability of data. Also, conclusions based solely on 

 data from the relatively small American Samoa-based fishery (various estimates place its 

 relative effort in the South Pacific at from 20 to 60 percent and variable from year to year) 

 may not be entirely valid. To overcome this objection. South Pacific data from other sources 

 are being incorporated where possible in the more comprehensive study being niade. 



In summary, the history of the long-line fishery based in American Samoa has been one of 

 steady growth. The catch, area of fishing, and fishing effort have increased substantially over 

 the years. 



REFERENCE 



VAN CAMPEN, WILVAN G. 



1954, Tuna Fishing at American Samoa, January -April 1954, 

 1-9. 



Commercial Fisheries Review , vol. 16, no. 11 (November), pp. 



HEARTY SEAFARE 



■™"'ffT 



HEARTY SEAFARE 



12 (4 ozs. each) frozen, raw, 

 breaded fish portions 



- cup melted fat or oil 



4 



3 teaspoon paprika 



Place frozen, raw, breaded portions in 

 a single layer on well-greased cooky sheets, 

 15x12 inches. Pour fat over fish. Sprinkle 

 with paprika. Bake in an extremely hot oven, 

 SOO*-" F., for 10 to 1 5 minutes or until fish is 

 brown and flakes easily when tested with a 

 fork. Serve with Egg Sauce. Serves 6. 



EGG SAUCE 



— cup butter or margarine 

 1 



- cup flour 

 J teaspoon salt 

 Dash pepper 



2 cups milk 



2 hard-cooked, eggs, chopped 

 2 teaspoons chopped parsley 

 2 teaspoons lemon juice 



Melt butter; blend in flour, salt, and 

 pepper. Gradually add milk and cook until 

 thick and smooth, stirring constantly. Add 

 remaining ingredients; heat. Serves 6. 



This recipe developed by home econo- 

 mists of the Bureau of Commercial Fisher- 

 ies is from a 19-page, full-color, cookery booklet ( Top O' the Mornin ' with Fish and Shell - 

 fish , Test Kitchen Series No. 16) recently released by the Bureau of Commercial Fisheries, 

 U. S. Department of the Interior. For 25 cents you can buy a copy from the Superintendent 

 of Documents, U. S, Government Printing Office, Washington, D, C, 20240. 



