INDUSTRIAL FISHERY TECHNOLOGY: A SURVEY OF METHODS FOR DOMESTIC HARVESTING, PRESERVATION, AND PROCESSING OF FISH USED FOR FOOD AND FOR INDUSTRIAL PRODUCTS. By Maurice E. Stansby. With editorial assistance of John A. Dassow.

1965 1st edition. 8vo (160 x 250mm). Ppx,393. B/w photographs, tables and charts, bibliography. Green cloth, spine titled in silver-gilt to blue spine-label.

"A timely study of a major United States industry never covered before in such detail". Part I, Fishes and Fishery Methods: Characteristics of fishes; conservation of marine resources; Distribution and description of fisheries; Fishing gear and methods. Part II, Description of Important Fisheries and Their Products: The bottom fisheries; Lake and river fisheries; The tuna industry; The salmon fisheries; The halibut fisheries; The sardine, mackerel, and herring fisheries; The menhaden fishery; The shrimp fishery; The oyster, clam, scallop, and abalone fisheries; The crab and lobster fisheries; Marine mammals. Part II, Fishery Industrial Products: Processing fish meal and oil; Processing animal feed; Processing marine plant products; Miscellaneous inustrial products; Fish meal quality; Uses of industrial fish oils. Part IV, Preservation Methods: Canned fishery products; Cured fishery products. Part V, Food Science Applications: composition of fish; Bacteriological and chemical basis for deteriorative changes; Nutritive value and quality of fish; analytical methods.