Item Details

Curing of Fishery Products

Norman D. Jarvis
Format
Book; Government Document; Online; EBook
Published
Washington, D.C. : U.S. Dept. of the Interior, Fish and Wildlife Service : U.S. G.P.O., 1960.
Language
English
Series
Research Report (U.S. Fish and Wildlife Service)
SuDoc Number
I 49.26:18
Abstract
Fish curing comprises all methods of preservation except refrigeration and canning and includes (1) drying, smoking, salting and pickling of fish, (2) various combinations of these methods, and (3) miscellaneouos methods such as the use of vinegar and fermentation processes or ripening.
Contents
  • Index.
  • Literature cited.
  • Delicatessen products.
  • Miscellaneous fish smoking.
  • Smoked haddock and other groundfish.
  • Salmon smoking.
  • Herring smoking.
  • Smoking fish.
  • Caviar and other fish roe products.
  • Spiced and pickled fish.
  • Salmon salting.
  • Herring salting.
  • Miscellaneous brin-packed fish.
  • Dry salting fish in warm climates.
  • Miscellaneous dry salt fish.
  • Spoilage in dry salt cod and other cured fish.
  • Dry salt cod - foreign cures.
  • Dry salting cod.
  • Principles of fish salting.
  • Dehydration of fish.
  • Air dried fishery products.
  • Preservative action in fish curing.
  • Statistical review of the fish curing industry.
  • Importance of fish curing in the history of the United States.
Description
iv, 271 p. : ill. ; 23 cm.
Mode of access: Internet.
Notes
  • Research supported by the United States Department of the Interior, Fish and Wildlife Service.
  • Includes bibliographical references (p. 260-266).
Series Statement
Research report (U.S. Fish and Wildlife Service) ; 18
Logo for No Copyright - United StatesNo Copyright - United States
Technical Details

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    a| Curing of fishery products / c| Norman D. Jarvis.
    260
      
      
    a| Washington, D.C. : b| U.S. Dept. of the Interior, Fish and Wildlife Service : b| U.S. G.P.O., c| 1960.
    300
      
      
    a| iv, 271 p. : b| ill. ; c| 23 cm.
    490
    0
      
    a| Research report (U.S. Fish and Wildlife Service) ; v| 18
    500
      
      
    a| Research supported by the United States Department of the Interior, Fish and Wildlife Service.
    504
      
      
    a| Includes bibliographical references (p. 260-266).
    505
    0
      
    a| Index.
    505
    0
      
    a| Literature cited.
    505
    0
      
    a| Delicatessen products.
    505
    0
      
    a| Miscellaneous fish smoking.
    505
    0
      
    a| Smoked haddock and other groundfish.
    505
    0
      
    a| Salmon smoking.
    505
    0
      
    a| Herring smoking.
    505
    0
      
    a| Smoking fish.
    505
    0
      
    a| Caviar and other fish roe products.
    505
    0
      
    a| Spiced and pickled fish.
    505
    0
      
    a| Salmon salting.
    505
    0
      
    a| Herring salting.
    505
    0
      
    a| Miscellaneous brin-packed fish.
    505
    0
      
    a| Dry salting fish in warm climates.
    505
    0
      
    a| Miscellaneous dry salt fish.
    505
    0
      
    a| Spoilage in dry salt cod and other cured fish.
    505
    0
      
    a| Dry salt cod - foreign cures.
    505
    0
      
    a| Dry salting cod.
    505
    0
      
    a| Principles of fish salting.
    505
    0
      
    a| Dehydration of fish.
    505
    0
      
    a| Air dried fishery products.
    505
    0
      
    a| Preservative action in fish curing.
    505
    0
      
    a| Statistical review of the fish curing industry.
    505
    0
      
    a| Importance of fish curing in the history of the United States.
    520
    3
      
    a| Fish curing comprises all methods of preservation except refrigeration and canning and includes (1) drying, smoking, salting and pickling of fish, (2) various combinations of these methods, and (3) miscellaneouos methods such as the use of vinegar and fermentation processes or ripening.
    538
      
      
    a| Mode of access: Internet.
    650
      
    0
    a| Smoked fish.
    650
      
    0
    a| Dried fish x| Dried fishery products.
    650
      
    0
    a| Salted fish.
    650
      
    0
    a| Fish, Preserved.
    650
      
    0
    a| Fishery products x| Preservation.
    710
    2
      
    a| U.S. Fish and Wildlife Service.
    974
      
      
    b| MIU c| GWLA d| 20190107 s| google u| mdp.39015086579334 y| 1950 r| pd q| bib t| US fed doc

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