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COMMERCIAL FISHERIES REVIEW 



Vol. 28. No. 8 



REFERENCES (Contd.) 



KUUSI, TAINA 



1963. On the Occurrence of Thiaminase in Baltic Herring. 

 (Valtion teknillinen tutkimuslaitos.) The State In- 

 stitute for Technical Research, Helsinki, Finland. 

 Tiedotus Saija IV - Kemia 52. 



MELMCK, D., N. HOCHBERG, and B. L. OSER 



1945. Physiological Availability of the Vitamins. II. The 

 Effect of Dietary Thiaminase in Fish Products. Jour . 

 Nutr. . vol. 30, no. 2 (August), pp. 81-88. 



SEAI.OCK, R, R., A. H. UVERMORE, and C. A. EVANS 



1943. Thiamine Inactivation by the Fresh Fish or Chastek- 



paralysis Factor, lour . Amer. Chem . Soc . vol. 65 

 (May), pp. 935-940. 



SOMOGYl, ]. G. 



1949. Inactivation of Aneurin by Extracts of Animal and 



Plant Tissues. International Review of Vitamin - Re- 

 search , vol. 21, 2/3, pp. 341-346. 



BOOKLET ON "HOW TO COOK CRABS" 



Crabs are one of our popular shellfish because of their tender meat and distinctive flavor. 

 Crab meat also is an excellent source of high-quality proteins, vitamins, and minerals needed 

 for good nutrition. Modern processing and marketing methods now make crabs available al 

 most everywhere in the United States. Crabs are available in these market forms: live; 

 cooked in the shell; cooked and frozen; fresh cooked meat; and canned meat. 



principal kinds of crabs are taken from the marine waters 

 From the Atlantic and Gulf coasts come blue crabs which 



. As the booklet explains, four 

 of the United States and Alaska, 

 compose three -fourths of all the 

 crabs marketed in this country. 

 Dungeness crabs are found on the 

 Pacific coast from Alaska to Mexi- 

 co. King crabs come from the 

 North Pacific off Alaska. Rock 

 crabs are taken on the New England 

 and California coasts. Of local im- 

 portance are stone crabs in Flori- 

 da and tanner crabs in Alaska. 



The four principal kinds of 

 crabs are pictured in the booklet 

 and their approximate weights are 

 listed. Complete illustrated in- 

 structions are given for picking 

 the meat from blue crabs. 



Some of the easy- to -prepare 

 recipes which have been developed 

 and kitchen-tested by U. S. Depart- 

 ment of the Interior's Bureau of 

 Commercial Fisheries staff of 

 home economists are: Crab Louis, 

 Crab Ravigote, Crab Newburg, 

 Deviled Crab, Imperial Crab, Avocados Stuffed with Crab Meat, and Barbecued Crab Sandwiches, 



Generously illustrated. How to Cook Crabs , TestKitchen Series No. 10, may be purchased 

 for 20 cents each from the Superintendent of Documents, Government Printing Office, Washing 

 ton, D. C. 20402. 



