. Commercial fisheries review. Fisheries; Fish trade. FIG. 1 - THE BUTCHERING OPERATION. THE FIXED BUTCHERING TOOLS ARE TO THE LEFT OF THE CONVEYOR. At this stage, a number of raw legs with attached body segments were select- ed at random for freezing, glazing, packing, and storing. The remaining crab sections were cooked in a 30-gallon vat of boiling water for approximately 15 to 18 minutes and then cooled immediately by dipping into cold sea water. A number of cooked legs with attached body segments were also taken at random for freezing, glazing, and storing. The meat in the remaining cooke
. Commercial fisheries review. Fisheries; Fish trade. FIG. 1 - THE BUTCHERING OPERATION. THE FIXED BUTCHERING TOOLS ARE TO THE LEFT OF THE CONVEYOR. At this stage, a number of raw legs with attached body segments were select- ed at random for freezing, glazing, packing, and storing. The remaining crab sections were cooked in a 30-gallon vat of boiling water for approximately 15 to 18 minutes and then cooled immediately by dipping into cold sea water. A number of cooked legs with attached body segments were also taken at random for freezing, glazing, and storing. The meat in the remaining cooked sections was removed by breaking and tearing the legs apart at the joint and shaking the meat from the shell (fig. 2), The leg meat was placed in separate shallow trays (experience indicated that baskets would have been better) and washed in clean, i-unning sea water with sufficiently rapid agitation to remove adhering coagulated proteinaceous mate- rial and blood, bits of shell, pieces of gills, tendon, and visceral material (fig. 3). After being washed and in- spected, the meat was allowed to drain completely before packing (fig. 4). The methods used in preparing test sam- ples are described in table Due to the limitations at sea, all samples were prepared by vessel person- nel and were not prepared at the same time but rather were prepared during an interval of several weeks during the voyage. All the samples had been frozen at least six weeks when the vessel re- turned to port. On arrival at Seattle, the samples were transferred to the Fish and Wildlife Service cold-storage room and stored at 0° F. Since laboratory personnel FIG. 2 - THE SHAKING TABLE. THE CRAB MEAT IS REMOVED FROM A LEG SEGMENT BY A QUICK, SHARP RAP OF THE HAND ON A BRACKET COVERED WITH SPONGE 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
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Keywords: ., book, bookcentury1900, booksubjectfisheries, booksubjectfishtrade
