FISH HANDLING and PROCESSING. Editors G.H.O. Burgess, C.L. Cutting (in part), J.A. Lovern and J.J. Waterman. Illustrated by Keith Atkinson.

1965 1st edition. 8vo (160 x 250mm). Ppxvi,390. B/w illustrations by Keith Atkinson, map end-papers. Green buckram, gilt fish motif to upper board, spine titled in gilt on dark green printed spine-label.

"This book is the first of its kind to be written for the British fish industry. It has been prepared specially for readers having practical knowledge of fish handling and processing, but with little or no scientific training. ...The subject matter is broadly divided into two main parts. Chapters two to eleven deal with the technology of the main methods of preservation, namely chilling, freezing, smoking, drying, salting and canning, and with the manufacture of fish meal and oil; good handling practice, both at sea and on shore from the catcher to the retailer, is described in detail. Chapters twelve to sixteen explain some of the basic scientific principles involved in fish technology, and include sufficient biology, chemistry and physics as they relate to fish to enable the reader to follow the reasoning elsewhere in the text." Very detailed and well worth a read for anyone with more than a passing interest in the processing of small to medium quantities of fish.