Research Catalog

Title

Studies on the handling of fresh mackerel (Scomber scombrus) / M. E. Stansby and James M. Lemon.

Author

Stansby, M. E.

Publication

Washington, D.C. : Government Printing Office, 1941.

Items in the Library & Off-site

Details

Additional Authors

• Lemon, J. M. (James McWilliams), 1891-
• U.S. Fish and Wildlife Service. http://id.loc.gov/authorities/names/n79006435

Description

ii, 46 p. : ill., tables; 23 cm.

Summary

• Spoilage is much more complicated in mackerel than in many other species, owing to the usual high fat content. Mackerel can be kept in good condition much longer, however, if eviscerated and packed in finely crushed ice, rather than floated in the round in sea water that contains but little ice. Marketing of the catch necessarily involves transportation, the cost of which is based upon gross weight. By shipping mackerel in crushed ice, rather than floating them in barrels, the net cost of transportation is greatly reduced.
• The Mackerel (Scomber scombrus Linnaeus) is one of the most important food fishes of the United States. In 1935 the mackerel fishery ranked eighth in volume and seventh in value among the food fisheries of this country. Owing to prevailing methods of handling and shipment, however, considerable difficulty has been experienced in disposing of the entire catch at a profit. Studies of this fishery were conducted as a basis for recommendations leading to increased distribution and popularity of mackerel, and improved handling methods are discussed in this report.
• The fat content of mackerel varies with the season. This variation is important for determining the food value of fish, since fat fish contain a considerably higher calorific food value.

Series Statement

U.S. Fish and Wildlife Service. Research report no. 1

Uniform Title

U.S. Fish and Wildlife Service. Research report no. 1

Subjects

• United States
• Fishery products > Preservation
• Mackerels
• Mackerel fisheries > United States

Note

• Research supported by the United States Department of the Interior, Fish and Wildlife Service.

Bibliography (note)

• Includes bibliographical references (p. 45-46).

Contents

• Introduction.
• The mackerel fishery
• Scope of the investigation.
• Variation of the oil content of mackerel.
• The problem of mackerel storage.
• Evaluating the general quality of mackerel.
• Studies on the keeping quality of fresh mackerel.
• Discussion.
• Summary.
• Recommendations.
• Literature cited.

LCCN

41050961

Owning Institutions

Princeton University Library