. Commercial fisheries review. Fisheries; Fish trade. Decamber 1952 - Supplenent COMMERCIAL FISHERIES REVIEW 45 Canning "Little Tuna," by N. D. Jarvis, Food Technologyt vol. 6, no. 3, March 1952, pp. 113-117. A Technologist Gioes Non-Technical, by J. M. Lemon, 1952 Fish- eries Yearbook, pp. 51-52, National Fisheries Institute, Washington, D. C, 1952. Freezing Fish at Sea, by Joseph F. Puncochar, 1952 Fisheries Yearbook, pp. 53-54, National Fisheries Institute, Washing- ton, D. C, 1952. By-products Research, by M. E. Stansby, 1952 Fisheries Year- book, pp. 103-104, National Fisheries
. Commercial fisheries review. Fisheries; Fish trade. Decamber 1952 - Supplenent COMMERCIAL FISHERIES REVIEW 45 Canning "Little Tuna," by N. D. Jarvis, Food Technologyt vol. 6, no. 3, March 1952, pp. 113-117. A Technologist Gioes Non-Technical, by J. M. Lemon, 1952 Fish- eries Yearbook, pp. 51-52, National Fisheries Institute, Washington, D. C, 1952. Freezing Fish at Sea, by Joseph F. Puncochar, 1952 Fisheries Yearbook, pp. 53-54, National Fisheries Institute, Washing- ton, D. C, 1952. By-products Research, by M. E. Stansby, 1952 Fisheries Year- book, pp. 103-104, National Fisheries Institute, Washington, D. C, 1952. King Menhaden, by C. F. Lee, 1952 Fisheries Yearbook, p. 107, National Fisheries Institute, Washington, D. C,, 1952. MILD CURING, PICKLING, DRY SALTING, AND SMOKING SALMON Mild-cured salmou is a lightly salted product which is largely dependent on refrigeration for pres- ervation. This method of curing was first introduced on the Pacific Coast in 1889 when a shipment was prepared for the German market, but the experiment was unsuccessful. Salmon was not mild-cured in large quantities until 1898, when two small plants were established on the Columbia River. Packing of mild- cured salmon began on Fuget Sound in 1901, 'Jhile a few tierces were occasionally packed in Alaska prior to 1905, it was not until then that mild-curing was established on a conmiercial basis. A substantial part of the king salmon taken in southeastern Alaska is now mild-cured. Kild-cured salmon -nust be handled more carefully than any other salmon product. In few food prod- ucts is handling so important in determining the quality of the manufactured product. Red king salmon is used almost exclusively, and dressed fish weighing 18 to 20 pounds are the smallest sizes suitable for mild-curing. There is some variation in this minimum, as at Astoria, Oregon, fish of less than 30 pounds In weight are rejected by mild-ourers, while in Vancouver, Canada, the minimum size is 18 poun
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