. Commercial fisheries review. Fisheries; Fish trade. August 1955 COMMERCIAL FISHERIES REVIEW Denstedt, O. F., and Bailey, B. E. 1934. Curd in Canned Salmon. Progress Report of Pacific Biological Station and Pacific Fisheries Experimental Station, no. 21 (Sept. 1934), pp. 10-13. Stansby, M. E., and Dassow, J. A. 1951. Use of Frozen Salmon for Canning. Commercial Fisheries Review, vol. 13, no. 4 (April 1951), pp. 20-25. Sunderland, P. A., and Parsons, R. B. 1937. Curd in Canned Salmon. Investigators'Summaries for 1937. (Unpublished) Pacific Fisheries Experimental Station, Prince Rupert, B. C. T
. Commercial fisheries review. Fisheries; Fish trade. August 1955 COMMERCIAL FISHERIES REVIEW Denstedt, O. F., and Bailey, B. E. 1934. Curd in Canned Salmon. Progress Report of Pacific Biological Station and Pacific Fisheries Experimental Station, no. 21 (Sept. 1934), pp. 10-13. Stansby, M. E., and Dassow, J. A. 1951. Use of Frozen Salmon for Canning. Commercial Fisheries Review, vol. 13, no. 4 (April 1951), pp. 20-25. Sunderland, P. A., and Parsons, R. B. 1937. Curd in Canned Salmon. Investigators'Summaries for 1937. (Unpublished) Pacific Fisheries Experimental Station, Prince Rupert, B. C. Tanil<awa, £.; Inoue, Y.; Akiba, M.; and Numakura, T. 1952. Studies on the Manufacture of Canned Mackerel. Part V. Studies on the Formation of Curd in Canned Mackerel. Bulletin of Faculty of Fisheries, Hokkaido University, Japan, vol. 3, no. 1 (May 1952), pp. 23-29. Tarr, H. L. A. 1942. Effect of pH and NaCl on Swelling and Drip in Fish Muscle. Journal of the Fisheries Research Board of Canada, vol. 5, pp. 411-27. *^^ '^'^^^t^ «^!^:3< SEPTEMBER HERALDS NEW OYSTER SEASON "Oysters R in season" has been added to "readin', writin', and 'rlthmetic" to form the four R's of September, as the oyster season joins the "back to school" movement during the month of the equinox. Oystermen can be seen these days in the bays and estuaries along the Pacific, Gulf, and Atlantic coasts--as far north as Cape Cod--busily dredging and tonging for these highly popular shellfish and preparing them for shipment to countless points throughout the Nation. According to reports received bythe De- partment of the Interior's Fish and Wildlife Serv- ice, an average crop of oysters is expected this year. This means a fairly good supply tlirough- out the season, which generally extends from September through April. Raw oysters can be purchased in or out of the shell. Oyster meats are further processed and sold raw frozen, raw or cooked breaded, or canned. Regardless of the
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