. Commercial fisheries review. Fisheries; Fish trade. January 1961 COMMERCIAL FISHERIES REVIEW 23 The second type of tag consists of a piece of yellow plastic tubing attached to a body cavity tag. The tubing protrudes externally from the fish's body to aid detection. Winter growth was much slower than growth during warmer months. The average annual growth per fish was estimated at about three inches. Frozen Breaded Shrimp Quality: The great demand for frozen breaded shrimp has led to an investigation of the bacteria present in the product. There are many temperature fluctuations that occur dur
. Commercial fisheries review. Fisheries; Fish trade. January 1961 COMMERCIAL FISHERIES REVIEW 23 The second type of tag consists of a piece of yellow plastic tubing attached to a body cavity tag. The tubing protrudes externally from the fish's body to aid detection. Winter growth was much slower than growth during warmer months. The average annual growth per fish was estimated at about three inches. Frozen Breaded Shrimp Quality: The great demand for frozen breaded shrimp has led to an investigation of the bacteria present in the product. There are many temperature fluctuations that occur during the distribu- tion cycle, therefore, tests are being car- ried out to determine the relation of time and temperature to the numbers of bacteria. Preliminary results have shown a decrease in bacteria due to freezing immediately after processing, followed by a slight increase dur- ing a six-hour thaw at room temperature. This work is supported by the National In- stitute of Health. Nonutilized Species Incidental to Shrimp Fishing: A large quantity of nonutilized fish is caught incidentally to the shrimp fishery. The fish that come up in the drag nets in- clude many species, some of them edible, but since there is no market for them they are discarded. A project has been started to develop a method of preserving these nonutilized or "trash" fish and finding uses for them. A method of holding the fish without refrigera- tion is under study. It consists of a hydro- lysis or digestion of the fish by the naturally- occurring enzymes of the fish. These en- zymes are related to gastric juices of the fish and will act on the meat. One of the most likely applications for the "liquid fish" is in the fertilizer industry, for it can be fortified by the addition of chem- icals and converted into a complete fertili- zer with any desired formula. At least two large citrus growers in the central part of Florida are using a byproduct from the man- ufacture of fish meal, wh
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