SEAFOOD SUGGESTIONS FOR PARTIES The successful hostess will give careful thought to planning party refreshments, which usually consist of a tasty beverage and hors d'oeuvres and canapes. VIEW OF TABLE SNACKS. She should allow about six hors d'oeuvres and canapes for each guest, plus olives, mixed nuts, potato chips, etc. The canapes should be varied in color, flavor, texture, and shape. If possible, she should plan to serve some hot and some cold. They should be the type that most of the preparation can be done ahead of time. The canapes should be arranged artistically on attractive trays. Fish and shellfish lend themselves very well for interesting and appetizing canapes. A varied assortment to use are clams, crabs, Maine sardines, shrimp, tuna, and frozen prepared fish sticks. They may be obtained fresh, frozen, canned, or in specialty packs. The home economists of the U. S. Bureau of Commercial Fisheries suggest using the following recipes for your holiday hors d'oeuvres and canapes. 1 CAN (7 OUNCES) MINCED CLAMS CLAM AND CHEESE SAUCE 2 PACKAGES (3 OUNCES EACH) CREAM CHEESE Drain clams. Save liquor. Soften cheese at room temperature. Combine all ingredients except potato chips and liquor; blend into a paste. Gradually add about one-quarter cup clam liquor and beat until consistency of whipped cream. Chill. Serve in a bowl surrounded by potato chips. 2 TEASPOONS GRATED ONION PRECOOKED FISH BITES 1 TEASPOON WORCESTERSHIRE SAUCE 3 DROPS TABASCO 2 TEASPOONS CHOPPED PARSLEY POTATO CHIPS 2 TEASPOONS LEMON JUICE Makes about one pint dip. One package (8 or 10 ounces) precooked fish sticks. Cut each fish stick in four pieces and place in a single layer in a baking pan. Bake in a hot oven, 400 F., for 15 to 20 minutes or until heated through and crisp. Spear each piece with a colored toothpick and serve with a cocktail sauce. Make 32 to 40 fish bites. 1 POUND CRAB MEAT CRAB CANA PES 3 TABLESPOONS MAYONNAISE OR SALAD DASH PEPPER 1 TABLESPOON LEMON JUICE 12 SLICES WHITE BREAD Remove any shell or cartilage from crab meat. Combine mayonnaise, seasonings, lemon juice, and crab meat. Remove crusts and toast bread. Spread crab mixture on each slice of toast. Combine Cheese and crumbs, sprinkle over top of each slice of toast. Cut each slice into 6 pieces. Place on a broiler pan about three inches from source of heat. Broil for two to three minutes or until brown. 1 CAN (6 OR 7 OUNCES) TUNA 1 TABLESPOON PREPARED MUSTARD TANGY TUNA CANA PES 1 TABLESPOON FINELY CHOPPED CELERY 3 TABLESPOONS MAYONNAISE OR SALAD DRESSING CUP BUTTER OR MARGARINE 32 ROUND CRACKERS CUP GRATED PARMESAN CHEESE 2 TABLESPOONS DRY BREAD CRUMBS Makes approximately 72 canapes. Drain tuna. Flake. Add celery and mayonnaise; blend into a paste. Combine butter and horseradish. Spread horseradish-butter on crackers. Top with tuna mixture. Garnish with parsley sprinkled over the top. Makes 32 canapes. Mailed free to members of the fishery and allied industries. Address correspondence and requests to the: Chief, Branch of Market News, Bureau of Commercial Fisheries, U. S. Department of the Interior, Washington 25, D. C. Publication of material from sources outside the Bureau is not an endorsement. The Bureau is not responsible for the accuracy of facts, views, or opinions contained in material from outside sources. Although the contents of the publication have not been copyrighted and may be reprinted freely, reference to the source is appreciated. The printing of this publication has been approved by the Director of the Bureau of the Budget, May 21, 1957. 5/31/60 Pelagic Fish Distribution and Abundance off Southern California Surveyed (Airplane Spotting Flight 58-8). Aerial Scouting Continued to Study Pelagic Fish Populations and Census of Commercial and Sport Fishing Channel Catfish Spawning Experiments Successful Dungeness-Crab Distribution, Abundance, and Size Studies Continued (M/V N. B. Scofield Cruise 58-S-3-Crab). Yellowfin Tuna and Skipjack Tagged Along Baja California Coast (M/V Independence Cruise 58-C-1-Tuna) New Type Fish Screen Proves Successful Tag Returns Show Increase in Striped Bass Fishing Cans Shipments for Fishery Products January-June 1958 Croakers: Croaker Tagging Program in Chesapeake Bay Federal Purchases of Fishery Products: Department of Defense Purchases, January-July 1958. More Michigan Streams to be Chemically Treated to Great Lakes Fishery Investigations: Oysters: ...... 20 20 21 Imports and Exports of Selected Fishery Products, 39 A considerable savings in manpower may be effected by operating tuna long-line gear from a rotating tub rather than by handling it in the conventional manner. Instead of using individual baskets of line which must be separated and joined together for each day's fishing, a continuous mainline is set from, and hauled into a wooden storage drum. Conventional gear requires but few changes to fit it for the new method of operation. INTRODUCTION This is the third report on the construction and operation of the long-line gear used by the Pacific Oceanic Fishery Investigations (POFI), U. S. Fish and Wildlife Service, in a program of exploratory tuna fishing in central Pacific waters. It describes a new technique for handling long-line gear called the "tub" method, which saves manpower as compared with conventional long-line fishing methods. Earlier descriptions of the design and operation of long line, as developed at POFI, were given by Niska (1953) and Mann (1955). In this report, "long-lining" refers to the set-line method of fishing used in the Japanese and Hawaiian high-seas fisheries for tunas and spearfishes. The gear is constructed so that a series of baited hook droppers is suspended from a long mainline, usually several miles in length; the mainline is buoyed up at regular intervals by buoys and floatlines. Unanchored, the gear drifts with wind and current with the hooks fishing at 100 to 500 feet below the surface. The Japanese have found long-lining to be an effective way of harvesting tuna, and a large part of the Japanese commercial tuna catch is taken by this means. The long line, however, is not utilized to any great extent by United States fishermen. Two major drawbacks to this method of fishing, as now practiced, have prevented its general acceptance by the American industry. First, the method is nonselective, as far as catch is concerned, so that fish of various species and sizes are taken on the gear. This presents no hindrance in a fresh-fish economy such as Japan possesses, in which there is a steady market demand for fresh fish of all types, but it does present some problems to the United States canning industry accustomed to dealing with fish of uniform size and species. Secondly, a comparatively *Fishery Methods and Equipment Specialist, Pacific Oceanic Fishery Investigations, U. S. Bureau of Commercial Fisheries, Honolulu, T. H. large number of men are required for long-lining. The relatively low concentration of tuna in most regions of the open sea makes it necessary to set a large amount of gear over a wide area in order to insure a commercial return. Japanese vessels, fishing from 1,200 to 1,500 hooks a day, require more than 20 men for assembling, baiting, setting, hauling, and restowing the gear. An American purse seiner or live-bait vessel of comparable tonnage usually has a crew of about 12 men. POFI has made several attempts to modify the long line so as to reduce the number of men necessary to operate the gear. For example, a "drum line," which consisted of a mainline in one continuous length reeled on a wooden drum instead of being broken down into separate units was tried experimentally. In another scheme, wire rope was substituted for cotton twine for the mainline, and high-speed multiple-drum winches were used to set and retrieve the gear. In both of these methods difficulty was experienced with winch inertia problems and with the devices for attaching droppers to the mainline in the setting operation. Neither scheme offered enough promise to justify the continuation of its development. RECENT INNOVATIONS The latest modification of tuna long-lining, the tub method described here, has proven successful in experimental fishing. With this method, the mainline, in one continuous length, is set from, and hauled into the wooden storage tub that gives this method its name. The droppers and floatlines are detachable and are removed from the mainline during hauling operations and reattached during the setting process. |