. California fish and game. Fisheries -- California; Game and game-birds -- California; Fishes -- California; Animal Population Groups; Pêches; Gibier; Poissons. 90 CALIFORNIA FISH AND GAME oil from livers, currently employed by the Ilovden Food Products Cor- poration, Moss Landing, according to Lloyd T'liillips, superintendent, is the settling tank system which some plants still use in the recovery of oil from sardines. First, water is run into the tank to a depth that will cover the steam pipes on the bottom. This water is heated to a temperature between 165 and 205 degrees, F. The shark liv
. California fish and game. Fisheries -- California; Game and game-birds -- California; Fishes -- California; Animal Population Groups; Pêches; Gibier; Poissons. 90 CALIFORNIA FISH AND GAME oil from livers, currently employed by the Ilovden Food Products Cor- poration, Moss Landing, according to Lloyd T'liillips, superintendent, is the settling tank system which some plants still use in the recovery of oil from sardines. First, water is run into the tank to a depth that will cover the steam pipes on the bottom. This water is heated to a temperature between 165 and 205 degrees, F. The shark livers, which have been chopped to a paste-like consistency, are introduced at the upper end of the long rectangular tank. As the oil breaks free, it comes to the top and gradually drifts to the lower end of the tank and overflows. When the. Figure 7. Removing the liver from a basking sliark landed at Moss Landing. One lobe of the liver has been removed already and is on the table in the foreground. The man with the white cap is grasping the posterior end of the remaining lobe, and the other man is freeing the anterior end. March 22, 1947. daj^'s run is completed the heat is turned off. After several hours, the oil remaining in the tank is run off by raising the level of the water under the oil. This decanted oil is run directly to storage tanks and the remain- ing sludge is centrifuged for any remaining oil. Carcasses The carcass of the shark is cut up into small pieces and placed in a standard, steam-batch dryer with 70 pounds steam pressure and two inches of vacuum. The cooking lasts for six to eight hours. The resultant meal is light, fluffy and oily. About nine pounds of fresh carcass, with liver removed, yields one pound of the dried meal. Other controlled methods of drying the carcass to meal have proved satisfactory also. Price During the first season of this revived fishery, September, 1946, to May, 1947, fishermen have been paid 7 to 9 cents a pound for the livers. In.
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