September 1966 



COMMERCIAL FISHERIES REVIEW 



UTERATURE aTED 



GRAHAM, J, J. 



1956. Observations on the Alewife, Pomolobus pseudoharen *- 



qus (Wilson), in Fresh Water, Publications of the 

 Ontario Fisheries Research Laboratory, No, 74, 43 

 pp. 



MILLER, ROBERT RUSH 



1957. Origin and Dispersal of the Alewife fAlosa pseudo - 



harenqus ) and the Gizzard Shad (Dorosoma cepedia - 

 num) in the Great Lakes. Transactions of the Ameri - 

 can Fisheries Society, vol. 86, for the year 1956, 

 pp. 97-111. 



SMITH, HUGH M. 



1892 . Rejx^rt on an Investigation of the Fisheries of Lake On- 

 tario. Bulletin of the U. _S. Fish Commission , vol. 

 pp. 177-215. 



10, for tlie year 1890, 



SMITH, KHTH A. 



1961. Air-Curtain Fisliing for Maine Sardines. U. S, Fish 



and Wildlife Service, Commercial Fisheries Review, 

 vol, 23, No. 3 (March), pp. 1-14. (Also as Separate 

 No. 615.) 



THREINEN, C. W. 



1958. Life History, Ecology, and Management of the Ale- 

 wife, Wisconsin Conservation Department Publication 

 223, 8 pp. 



HOT SARDINE SANDWICH 



3 cans (3— or 4 ounces each) Maine sardines 



6 hamburger buns 



2 tablespoons butter or margarine 



•r cup catsup 



1 tablespoon chopped onion 



3 



■T teaspoon oregano 



Dasli garlic powder 

 ^ cup grated cheese 



Drain sardines and break into large pieces. Cut rolls in half and spread with 

 butter. Place rolls, butter side up, on a cookie sheet, 15 x 12 inches. Place sar- 

 dines on each half roll. Combine catsup, onion, oregano, and garlic powder. 

 Place approximately 1 tablespoon catsup mixture over sardines. Sprinkle cheese 

 on top. Bake in a very hot oven, 450° F., for 8 to 10 minutes or until cheese 

 melts and rolls toast. Serve hot. Serves 6. (Recipe by the home economists. 

 National Economics Research Center, U. S. Department of the Interior, Bureau of 

 Commercial Fisheries, College Park, Maryland.) 



