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COMMERCIAL FISHERIES REVIEW 



Vol. 28, No. 8 



orwere transferred to other fisheries. Shrimp 

 from this fishery were m.ostly exported to: 

 Japan which reportedly imported over 4,000 

 metric tons during January- May 1966 at a 

 price of $240 per ton c.i.f.; to France and 

 Italy; in smaller amounts to Poland, Czecho- 

 slovakia, and North Korea. To continue earn- 

 ing hard currencies, the Soviets are now or- 

 ganizing in Vladivostok the second shrimp - 

 catching fleet expedition. 



The three king crab factoryships accom- 

 panied by tangle-net handling trawlers con- 

 tinued to operate during June on the Conti- 

 nental Shelf off the western Alaska Peninsula. 



The whaling operations which began in May 

 off the farthest Aleutians have raoved, like in 

 the past years, closer to the United States 

 mainland. According to the Seattle Times of 

 June 9, one of the whaling fleets (consisting 

 of a factoryship and several whale catchers) 

 operated about 600 miles off the State of 

 Washington's coasts, making sizable catches. 

 Navy fliers who flew over the Soviet whaling 

 fleet reported that 6 or 7 whales were killed 

 in the week of May 21 when the Navy patrol 

 flew over the area. 



LITTLE SMELT BELTS BIG PROTEIN PUNCH 



Smelt scores again! The little fish with 

 the big flavor has won new popularity in a 

 C o lumb ia River S m e It Sandwich. This 

 unusual recipe c om e s to you from the 

 Department of the Interior's Bureau of 

 Commercial F i s he ri e s. The delicate 

 sweet -flavored smelt are rolled in egg and 

 seasoned crumbs, then fried in deep fat. 

 Served in rolls with tart a r sauce, smelt 

 brings a real protein punch to your eating 

 enjoyment. 



In nature smelt are found from the 

 Gulf of St. Lawrence to the Virginia Capes, 

 the Great Lakes area, and the mighty Co- 

 lumbia River. In markets they are found 

 practically everywhere the year round. 

 Economical too ! 



t£^^'X 



COLUMBIA RIVER SMhLT SANDWICH 



1 poimd pan-dressed smelt or other small 



pan -dressed fish, fresh or frozen 

 1 egg, beaten 

 1 tablespoon milk 

 1 cup diy bread crumbs 



2 teaspoons paprika 



2 teaspoons dried thyme 



1. teaspoon salt 



6 hot dog rolls, heated 

 Tartar sauce 



Thaw frozen fish. Clean, wash, and dry fish. Combine egg and milk. Combine crumbs 

 and seasonings. Dip fish in egg mixture and roll in crumb mixture. Place in single layer 

 in a fry basket. Fry in deep fat, 350° F., for 2 to 3 minutes or until brown and fishflakes 

 easily when tested with a fork. Drain on absorbent paper. Spread rolls with tartar sauce. 

 Place 3 or 4 fried fish in each roll. Serve with additional tartar sauce. Serves 6. 



