. Commercial fisheries review. Fisheries; Fish trade. FIG. 30 - REMOVING COOKER BASKET FROM STAINLESS-STEEL-LINED COOKER VAT. NOTE OVERHEAD TROLLEY AND ELECTRIC BLOCK FOR LI FT ING. FIG. 31 - COOKING CRABS IN A SPRAY OF COLD FRESH WATER. CRABS ARE COOLED FOR 10 TO 15 Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original United States. National Marine Fisheries Service; U. S. Fish and Wildlife Service; United States. Bur
. Commercial fisheries review. Fisheries; Fish trade. FIG. 30 - REMOVING COOKER BASKET FROM STAINLESS-STEEL-LINED COOKER VAT. NOTE OVERHEAD TROLLEY AND ELECTRIC BLOCK FOR LI FT ING. FIG. 31 - COOKING CRABS IN A SPRAY OF COLD FRESH WATER. CRABS ARE COOLED FOR 10 TO 15 Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original United States. National Marine Fisheries Service; U. S. Fish and Wildlife Service; United States. Bureau of Commericial Fisheries. [Washington] : National Marine Fisheries Service; [for sale by the Supt. of Docs. , U. S. Govt. Print. Off. ]
Size: 1284px × 1947px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., book, bookcentury1900, booksubjectfisheries, booksubjectfishtrade
