68 



COMMERCIAL FISHERIES REVIEW 



Vol. 28, No. 9 



New Zealand (Contd.): 



Method of Preparation : 



1 Skin, bone, and mince raw and smoked 

 trevally- -chill thoroughly. 



2. Emulsify fat with tomato paste and ap- 

 proximately half water. Freeze remaining 

 water. 



3. Dissolve preservative and phosphate 

 in a little water. (Phosphate tris odium phos- 

 phate.) 



4. Using bowl chopper, mix minced fish, 

 emulsified fat, preservative, and phosphate. 

 Add ice. 



5. Add milk powder, breadcrumbs, flour, 

 salt, and spices. Blend thoroughly, 



6. Extrude into casings. Cooking time 

 and temperature are dependent on size and 

 type of casing used. A clear 3 -inch diame- 

 ter "Glowrays" oxygen barrier casing was 

 used. This requires I2-2 hours' cooking in 

 water at 165° F. (170° F. if steam is used). 

 A colored casing, perhaps brown, would be 

 an improvement in appearance over the clear 

 casing, 



7. Chill thoroughly and keep refrigerated. 



Precautions to be Observed : 



Storage time about 1 month at chill tem- 

 perature. 



Breadcrumbs should be 3-4 days stale. 



Temperature of mix should not exceed 

 60° F., otherwise enaulsion breakdown takes 

 place and surface fat appears on the cooked 

 product. 



Thorough emulsification or blending of the 

 fat is also necessary, otheinvise emulsion 

 breakdown takes place during cooking. 



Gelling capacity of fish meat falls off dur- 

 ing storage --good quality fish should there- 

 fore be used. 



Rancidity flavors develop in trevally fro- 

 zen for long periods. Three months' frozen 

 storage should be a maximum and storage 

 temperature should be -5° F. or less, (Com- 



mercial Fishing, Wellington, May 1966, and 

 United States Embassy, Wellington, July 11, 

 1966.) 



Norway 



FISH MEAL AND OIL PRODUCTION AT 

 RECORD LEVEL IN FIRST HALF OF 1966: 

 For the first half of 1966, the production 

 of herring meal in Norway totaled 220,000 

 metric tons, an increase of more than 50 

 percent as compared with the same period 

 of last year. NoiTvay's total fish meal pro- 

 duction in 1965 reached a record 309,000 

 tons, 



Norwegian production of herring oil to- 

 taled 60,000 tons for the first half of 1966, 

 compared to less than 40,000 tons for the 

 first half of 1965, (The Export Council of 

 Norway, July 1966.) 



Peru 



FISH MEAL SITUATION, MID-JUNE 1966: 

 As of June 15, 1966, Peruvian fish meal 

 production for the 1965/66 anchoveta fishing 

 season, which closed officially on May 31, 

 1966, was 1,352,781 metric tons. 



In the period January 1 to June 15, 1966, 

 a total of 689,348 metric tons of fish meal 

 was exported. The following 10 countries 

 bought 86.6 percent of Peru's exports offish 

 meal. 



Peruvian Exports of Fish Meal by Major Countries, 

 January 1-June IS, 1966 



Countries 



West Germany 

 United States, 

 Netherlands. • 

 East Germany 

 Spain , . . . 



Italy 



Japan . , . . 

 Yugoslavia . , 

 Mexico, • • , < 

 Poland . . , . 



Percentage 



17,5 

 15,5 

 11.4 

 8,4 

 7.3 

 6,6 

 6.0 

 5,4 

 4,6 

 4,0 



Metric Tons 



120,910 

 106,711 

 78,612 

 57, 589 

 59,487 

 45, 632 

 39,610 

 37,430 

 31,975 

 27. 696 



Stocks on hand on June 15, 1966, were 

 499,289 metric tons; on July 14, 1966, an es- 

 timated 70,000 tons remained unsold. On 

 the latter date the price f.o.b. Callao was 

 US$152 a ton, compared with about $190 a 



