. Commercial fisheries review. Fisheries; Fish trade. May 1958 COMMERCIAL FISHERIES REVIEW 71 The new trawler's bows and keel are strengthened for icebreaking. Her interior is insulated against cold weather and there are steam valves all over the deck for removing ice accumulations. The vessel is equipped with reading lights over the bunks, comfortable chairs, a movie projector in the messroom, and a hospital ward for the crew of 44 men. The trawler is rigged for fishing In the normal way. The Okunj will leave England for Ksilingrad where she will obtain fishing gear cind be fitted with radar.
. Commercial fisheries review. Fisheries; Fish trade. May 1958 COMMERCIAL FISHERIES REVIEW 71 The new trawler's bows and keel are strengthened for icebreaking. Her interior is insulated against cold weather and there are steam valves all over the deck for removing ice accumulations. The vessel is equipped with reading lights over the bunks, comfortable chairs, a movie projector in the messroom, and a hospital ward for the crew of 44 men. The trawler is rigged for fishing In the normal way. The Okunj will leave England for Ksilingrad where she will obtain fishing gear cind be fitted with radar. The final three of 20 trawlers will be completed and turned over to the Russians before the end of 1958 (Fishing News, February 14, 1958). SEAFOOD COCKTAIL FOR YOUR SUNDAY DINNERS Traditionally, holiday or Sunday dinners have an appetizer or attractive cocktail. An attractive appetizer is a seafood cocktail with a tangy, colorful sauce that whets the appetite. It can be prepared by using any one of a vari- ety of fish or shellfish that are available such as crab meat, lobster meat, shrimp, or cooked or canned fish. Several good rules to follow inpreparing a seafood cocktail are: 1. Choose and prepare a tangy, colorful sauce. 2. Have all ingredients chilled--lettuce crisp, 3. Arrange artistically in attractive containers. Choose a complimentary garnish. SEAFOOD COCKTAIL The home economists of the U. S. Bureau of Commercial Fisheries recommend this seafood cocktail. SEAFOOD COCKTAIL 1 POUND COOKED CRAB MEAT, OR LOBSTER MEAT, OR SHRIMP, OR COOKED OR CANNED FISH ^ CUP CHI LI SAUCE I CUP CHOPPED CELERY 1 TABLESPOON LEMON JUICE. 1 TABLESPOON HORSERADISH I. TEASPOON SALT LETTUCE PARSLEY LEMON WEDGES Break seafood into large pieces. Combine chili sauce, celery, lemon juice, horseradish, and salt. Chill. Arrange lettuce in 6 sherberts or cocktail glasses. Place seafood on top; cover with cocktail sauce. Garnish with parsley andlem- on wedges. Serves Please note that these images ar
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