INDEX. 
569 
Pago. 
Flakes for Codfish 394 
Flatfi.sh, Freezing of 377,382 
Flavoring Solutions used in Pickling Fish 425, 467-473 
Fletching Halibut 497 
Floats for Storing Oysters or Clams 354 
Floods destructive to Mussels 286 
Flounders Smoked 606 
Fluoride of Sodium and Chloride of Sodium 562 
Food Extracts of Marine Products 549-556 
Foreign Codfish Markets 406 
Herring, Importation of 440 
Methods of Curing Codfish 406-410 
Herring 441-450 
Sardines 534-537 
Smoked Herring in the United States 479, 483 
Smokehouses 475 
Formalin, to prevent Mold on Frozen Fish 381 
Fraser liiver Salmon 5 
Freezing, Artificial, and Cold Storage 370-388 
Fish in Europe 385 
the open air 368 
Herring for Bait., 387 
French Method of Curing Codfish 407 
Sardines 534 
‘ ‘ Freshening ’ ’ Oysters for Market 354 
Fresh Fish Trade, Development of 358 
Fresh-Mackerel Fishery, Ice used in 365 
Fresh-water Fish transported alive in Germany 350 
Mussels of United States 279-288 
Tailor 183 
Frozen- Herring Industry 368-370 
used for bait 369, 387 
Frye, William P., on Spring Mackerel Fishery 232, 
249, 250, 251 
Fryer, C. E., on preiiaration of Sprats as Sardines. . . 535-537 
Fuel for Smoking Fish 476, 482, 488, 499, 501 
Fulton Market Live-cars 344 
Fumadoes 465 
Fundulus diaphanus 184 
heteroclitus 841 
Gadid® 390 
Gadus callarias 390 
Gahrfisch or Fermentation Fish 466 
Garfish Eggs as Caviar 542 
Gar Pike 181 
Garum sociorum 552 
Gasterosteus cataphractus 189 
Gelatin used in Preserving Fish . . 561 
George, James Z., on Spring Mackerel Fishery 243 
Gorman Carp 182 
Germany, Smoking Eels in 505 
Salmon in 496 
Gewiirzhering 469 
Giant Scallops Canned 539 
Gibhed Herring 439 
“ Gihbing ” Mackerel 432 
Gill nets In Copper Kiver 134 
Cook Inlet 143 
Metlakahtla Fisheries 67 
Gizzard Shad 183 
Glacier liiver 132 
Glucose employed in Brine-salting 426 
Glut Herring 183 
Glycerin used in Preserving Fish 561 
Gobiosoma hosci : 187 
Goble, Oregon, Cold Storage Plant 376 
Goggle-eye 185 
Page. 
Golden Ide 182 
Orfe 182 
Goldfish 182 
Goode, George Brown, on Spring Mackerel Fishery... 206, 
211, 224 
Goody 187 
Grades of Codfish 393,398 
Halibut, Fresh 364 
Smoked 499 
Hard Herring 482 
Mackerel Brine-salted 435 
Mullet Brine-salted 458 
Trout Brine-salted 464 
Whitefish Brine-salted 464 
Grass Chub 183 
Pike, Cold Storage of 382 
Gray, George, on Spring Mackerel Fishery. . 240, 241, 243, 250 
Great Lakes, Brine-salting Fish on 461-464 
Green Bass 186 
Green Turtle Canned 539, 540 
Soup 539 
Penned Alive on Gulf of Mexico 341 
Groupers Preserved in W ell-smacks 343 
Guano made from Herring 124 
Gudgeon 182 
Gurnard 187 
Gymnelis viridis 192 
Haddock Brine-salted 453 
Cold Storage of 382 
Cured as Clubbed Haddock 396 
Drying 390,394,396 
Icing 363 
Eoe in New England Fisheries 548 
Smoked 500-501 
Hadropterus peltatus 186 
Hake, Drying 390, 394 
Smoked 506 
Hale, Eugene, on Spring Mackerel Fishery 244, 
245, 246, 247, 250 
Halibut Canned 539 
Cold Storage of 382 
Fins Pickled 464 
Grades of Fresh 364 
Smoked 499 
Icing 363-365 
Smoked 497-499 
Trials by the Albatross 45 
Halifax Salmon 455 
Hall, Ansley, on Brine-salting Alewives 452 
Preparing Sardines 531 
Smoking Hard Herring 479-482 
Testing Sardine Cans 530 
Hamburg, Shipments of Fish to 383 
Hard Herring 478 
Hatcheries in Moira Sound Eegion 83 
“Hatchet-hack ” Mussels 291 
Helm Bay 91 
Herrick, C. Judson, on the Peripheral Nervous System 
of the Bony Fishes 315-320 
Herring 133 
Barrels 445,446 
Branded as “Brook Trout’’ 538 
Brine-salted 436-450 
Canned 540 
Canned as Mackerel 533 
Foreign Method of Brine-salting 441-450 
Frozen for Bait 387 
