File:Fishery Industries of the United States- Report of the Division of Statistics and Methods of the Fisheries for 1920 (1921) (14762967254).jpg

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Identifier: fisheryindustrie00radc (find matches)
Title: Fishery Industries of the United States: Report of the Division of Statistics and Methods of the Fisheries for 1920
Year: 1921 (1920s)
Authors: Radcliffe, Lewis
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Publisher:
Contributing Library: Clemson University Libraries
Digitizing Sponsor: LYRASIS Members and Sloan Foundation

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s in 1920 were nearly30 per cent greater than in 1916, while the increase in the price tothe fishermen was but $0,006 per pound. The landings of the vesselfisheries at these ports in 1920 amounted to 73,345,581 pounds. The Bureau has issued a placard and a small cookbook 2 recom-mending the use of this fish. In this economic circular attention iscalled to the fact that the haddock is abundant on the great fishingbanks which stretch from Cape Cod to Newfoundland, and at certainseasons frequents the shores; that it is a relative of the cod, one ofthe dry fishes, and possesses many of the same qualities, theaverage constituents of the two fishes, based on a number of analyses,being as follows: 1 , Proteins. Fats. Ash. Water. Haddock Per cent.17.1016.00 Per cent. 0.26 .30 Per cent.1.251.24 Per cent.81.39 Cod 82.46 2 Moore, H. F.: The Haddock: One of the Best Salt-water Fishes. With Recipes for Cooking It. Bureauof Fisheries Economic Circular No. 47, 8 p., issued Aug. 18, 1920. Washington.
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18 FISHERY INDUSTRIES OF THE UNITED STATES. The instructions given resulted in the successful salting of 80,000fish, and purchasers of the fish expressed a high appreciation of thequality of the product. Plans were developed for establishing localmarkets for the fish and for conducting the work on a large com-mercial scale. A paper3 by the Bureaus technologist, H. F. Taylor, has been pub-lished by the Bureau for the use of fish salters, and it points out thepractical application of the principles developed by work in this field.These include the careful handling of fish before salting; thoroughcleaning, especially the removal of all blood; the use of salt of a highdegree of purity; and the application of salt in the dry condition. REFRIGERATION OF FISH. To supply authoritative technical data bearing on the refrigera-tion of nsh, the relative merits of freezing fish in air and in brineand the like, the Bureau has assembled necessary equipment in-cluding electrical measuring apparatus.

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https://www.flickr.com/photos/internetarchivebookimages/14762967254/

Author Radcliffe, Lewis
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Flickr tags
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  • bookid:fisheryindustrie00radc
  • bookyear:1921
  • bookdecade:1920
  • bookcentury:1900
  • bookauthor:Radcliffe__Lewis
  • bookcontributor:Clemson_University_Libraries
  • booksponsor:LYRASIS_Members_and_Sloan_Foundation
  • bookleafnumber:22
  • bookcollection:clemson
  • bookcollection:americana
Flickr posted date
InfoField
28 July 2014


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