Introduction 
Preserving lisliery products alive 
Inclosed water areas 
■\Vell-sinaclis 
Live-c&rs or live-boxes 
Overland transportation of live tisli 
Shipping live lobsters 
Shipping live oysters and clams 
Shipping live crabs 
Terrapin and turtles 
KelVigeration, or preservation by low temperature 
Cooling fish with ice 
Icing cod, haddock, and blnefish 
Icing halibut 
Ice in fresh-mackerel fishery 
Icing shad 
Icing oysters 
Eefrigerator cars 
Freezing fish in the open air 
Frozen-herring industry 
Artificial freezing and cold'storage 
Development of cold storage 
Description of ice-and-salt freezers 
Description of mechanical freezers 
Process of freezing and cold storage 
Freezing fish in Europe 
Freezing herring for bait 
Preserving lisherj' ijroducts by drying and dry-salting. 
Dried codfish'. ! 
Eeddening of salted codfish 
Preparation of boneless codfish 
Foreign codfish markets 
Codfish curing in foreign countries 
Storkfish 
Dried and dry-salted salmon 
Dry-salted mullet 
Dry-salted channel bass 
Dry-salted kingfish 
Dry-salted barracuda and bonito 
Chinese shrimp and fish drying 
Dried sturgeon products 
Dried trepan gs 
Drying fish by artificial means 
Preservation of fishery products by pickling 
Development and methods of brine-salting 
Regulations respecting brine-salting iish 
Brine-salted mackerel 
Brine-salted herring 
Round herring 
Gibbed and split herring 
Importation of foreign herring 
Foreign methods of curing herring 
Brine-salted alewives or river herring 
Brine-salted cod and haddock “ 
Brine-salted salmon 
Brine-salted mullet 
Brine-salted shad 
Brine-salted swordfish 
Brine-salting fish on the Great Lakes 
Brine-salted halibut fins 
Miscellaneous brine-salting 
Pressed sardines 
Salted pilchards or fnmadoes 
Italian sardels 
Gahrfisch or fermentation fish 
Sahlstriim process of brine-salting fish 
Pickling with vinegar and spices 
Russian sardines 
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Pickling with vineaar and snices— Continued. 
Christiania anchovies, etc 468 
Pickled sturgeon 469 
Pickled eels 470 
Pickled salmon, etc 471 
Pickled oysters 472 
Pickled clams, mussels, etc 473 
Pickled l(d).stor3 473 
Preservation of fishery products by smoking 474 
Smoked herring. . ! 478 
Hard herring 478 
Bloater herring 485 
Kijipiwed herring 488 
Sraokect alewives or river herring 489 
Smoked lake herring and whitefish 491 
Smoked salmon 493 
Smoked halibut .- 497 
Smoked haddock or Finnan haddie 500 
Smoked sturgeon 5U1 
Smoked catfish 503 
Smoked eels 504 
Smoked mackerel 505 
Smokedshad, tlounders, lake trout, carp, etc 506 
Preservation of fishery products by canning 507 
Development .and methods of canning 507 
Canning salmon 512 
Canning oysters 516 
Canning soft clams 519 
Canning mackerel 519 
Mackerel iilain-canned 519 
Broiled mackerel 520 
Canning salt mackerel 520 
Canning lobsters - 521 
Canning shrimp 523 
thinning crabs 524 
Sardines 526 
Sardine canning in Maine 526 
Sardines on tbeTacific coast 532 
Menhaden as sardines 533 
Foreign sardines 534 
Canning eels 537 
Miscellaneous canning 538 
Herring 538 
Menhaden 538 
Smelt 538 
Smoked sturgeon 538 
Halibut 539 
Spanish mackerel 539 
Green turtle 539 
Giant scallops 539 
Codfish balls, etc 540 
Preparation of fish eggs far food ,541 
Caviar 541 
Russian methods of preparing caviar 544 
Mullet roes .". 546 
Salted shad roes 547 
Eggs of cod, haddock, etc 547 
Food extracts of marine ju-oducts 549 
Extracts of fish 549 
Extracts of clams and oysters 553 
Miscellaneous antiseptics and antiseptic lu-ocesses 557 
Boracic acid .557 
Roosen jtrocess 558 
Eckhart process 559 
Jannasch preservative 560 
Miscellaneous antiseptic compounds 560 
Moss water 563 
Compressed air 563 
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