. Commercial fisheries review. Fisheries; Fish trade. 57 in commercial practice. So plant managers and the Bureau of Commercial Fisheries ought to obtain data on production-line samples that will make possible the formulation of satis- factory standards for each product. UTERATURE CITED CARROLL, BOBBY TRAVIS D. LOVE; BENJAMIN Q. WARD; and MELVIN E. WATERS. 1966, Microbial analyses of frozen raw breaded shrimp, Fish, Ind. Res., 3(3). v^sj^ggS^ REESE, GLADYS BOBBY J. CARROLL-, BENJAMIN Q. WARD; and EPHRIAM S, GARRETT, III. 1966, Examination of precooked frozen seafoods for the pres- ence
. Commercial fisheries review. Fisheries; Fish trade. 57 in commercial practice. So plant managers and the Bureau of Commercial Fisheries ought to obtain data on production-line samples that will make possible the formulation of satis- factory standards for each product. UTERATURE CITED CARROLL, BOBBY TRAVIS D. LOVE; BENJAMIN Q. WARD; and MELVIN E. WATERS. 1966, Microbial analyses of frozen raw breaded shrimp, Fish, Ind. Res., 3(3). v^sj^ggS^ REESE, GLADYS BOBBY J. CARROLL-, BENJAMIN Q. WARD; and EPHRIAM S, GARRETT, III. 1966, Examination of precooked frozen seafoods for the pres- ence of microorganisms of public health significance (in press). CANNED SALMON PLENTIFUL AND NOURISHING /. Salmon has helped nourish members of the human race since prehistoric times. Today, thanks to modern canning methods, salmon is widely known as a cosmopolitan food fish. Its delicious flavor, nutritional value, and the convenience of the easy-to- store, easy-to-use can are three good reasons for serving salmon frequently, says Harold E. Crowther, Acting Director of the Department of the Interior's BCF. A heavy catch of salmon in 1966 will result inplentiful supplies of canned salmon during the coming Lenten season. This recipe, developed by BCF's home economists, demonstrates a simple-to-pre- pare canned salmon entree. For menu suggestions and some helpful hints in serving this tasty fish, write for the popular Bureau recipe booklet, "Take a Can of ; This 17-page booklet, in color, is free from the Canned Salmon Institute, 618 Second Ave., Seattle, Wash. 98104. SALMON CHOWDER 1-pound can salmon 1 chicken bouillon cube 1 cup boiling water â¢4 cup chopped onion â - cup chopped green pepper 1 clove garlic, finely chopped â cup butter or other fat, melted 4 â¢z cup salmon liquid 1-pound can tomatoes 1 can (8 ounces) whole-kernel com 1 cup sliced okra (optional) â i teaspoon salt i-teaspoon thyme Dash pepper 1 whole bay leaf Drain salmon, reserving liquid. B
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