26 



COMMERCIAL FISHERIES REVIEW 



Vol. 28, No. 10 



(33 percent) were dead, of which 15 (26 percent) were broken; and in lane 3, dragged 3 times, 

 11(19 percent) were dead, of which 7(12 percent) were broken. It canbe concluded that limited 

 dragging caused negligible mortality, but a threefold increase in dragging caused nearly a five- 

 fold increase in mortality. Deaths (31)caused by dragging, however, represented only 53 per- 

 cent of the total (58) and were not significantly high (fig. 7). The 1964 spatfall was improved in the 

 dragged lanes. 



Since harrowing to remove fouling organisms from old oysters and shell would be an in- 

 expensive way to prepare ground for spatfall, shell samples were taken from each lane after the 

 1964 setting seasontodetermine settingaccording to the amount of dragging. The control -lane 

 shell had the lowest count (0.6 spat per shell). Lane 2 (dragged 10 times) and lane 3 (dragged 3 

 times) had spat counts of 3.1 and 3.2 spat per shell, respectively, about 5 times greater than the 

 spatfall on control-lane shell. Lane 1 (dragged only once) had 1.7 spat per shell- -nearly 3 

 times greater than the spatfall in the control lane (fig. 9). These records indicate that dragging 

 only once improved setting of Pacific oysters on old shell and dragging them 3 times greatly im- 

 proved spatfall, but that dragging them more than 3 times did not further improve spatfall. 



REFERENCES 



CARRIKER, M.R. 



1955, Critical review of biology and control of oyster drills, 

 Urosalpinx and Eupleura . U.S. Fisli and Wildlife 

 Service, Special Scientific Report, Fisheries No. 148, 

 pp. 1-150. 



LOOSANOFF, V.L. and C.A. NOMEJKO 



1958, Burial as a method for control of the common oyster 

 drill, Urosalpinx cinerea , of Long Island Sound, 

 Pioceedinqs National Shellfisheries Association , vol, 

 48, pp. 83-89. 



LOOSANOFF, V.L. 



1956, Preliminary experiments on development of a new 

 mechanical method for control of oyster drills. 

 Bulletin Milford Biological Laboratory, U, S. Fish 

 and Wildlife Service, vol, 20, no, 13, pp, 1-2. 



WESTLEY, 

 1959. 



R.E. 



Selection and evaluation of a method for quantitative 

 measurements of oyster condition. Proceedings 

 National Shellfisheries Association, vol. 50, pp, 

 145-149. 



JIFFY FILLETS 



2 pounds lockfish fillets or other fish fillets, 

 fresh or frozen 



i cup melted fat or oil 

 4 



2 tablespoons lemon juice 



1 teaspoon salt 



Dash white pepper 



Paprika 



Thaw frozen fillets. Cut into serving- 

 size portions. Combine fat, lemon juice, 

 salt, and pepper. Place fish, skin side up, 

 on a well-greased broiler pan and brush 

 withfat. Sprinkle with paprika. Broil about 



3 inches from source of heat for 4 to 5 min- 

 utes. Turn carefully and brush with re- 

 maining fat. Sprinkle with paprika. Broil 



4 to 5 minutes longer or until fishflakes 

 easily when tested with a fork. Serves 6. 



This recipe developed by home economists of the Bureau of Commercial Fisheries is 

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

 Test Kitchen Series No. 15) recently released by the Bureau of Commercial Fisheries, 

 U. S. Department of the Interior. For 2 5 cents you can buy a copy from the Superintendent 

 of Documents, U. S. Government Printing Office, Washington, D. C. 20402. 



