FISHERIES RESEARCH BOARD OF CANADA Translation Series No. 1290
Practice of fishing and technology of the processing of fish and other marine products.
By Bogdanov, D.V., Yu.A. Korzhova, N.P. Kornilov, L.I. Leonova, T.G. Lyubimova, A.L. Obvintsev, E.S. Prosvirov, N.E. Sarnikov, E.S. Terekhov, and N.S. Khromov
Original title: Tekhnika lova i tekhnologiya obrabotki ryby i nerybnykh oblektov promysla. Razdel III.
From: Mersikanskii Zaliv. (Spravochnoe posobie dlya rabotnikov e rybnoi promyshlennosti). Vsesoyuznyi Nauchno-Issledovatel'- - skii Institut Morskoyo_Rybnogo Khozyaistva i Okeanografii • (VNIRO). Publ. by Izd. "Pishchevaya Promyshlennost'", Moscow, : 135-89, 1967. Translated by the Translation Bureau(HS) Foreign LanguageS Division
Department of the Secretary of State of , Canada
Fisheries Research Board of Canada Halifax Laboratory Halifax, N.S. 1969 •
111 pages typescript (3 I
, DEPARTMENT OF THE SECRETARY OF STATE SECRÉTARIAT D'ÉTAT TRANSLATION BUREAU : 1›,e•r - BUREAU DES TRADUCTIONS FOREIGN LANGUAGES '1d/e»0£ir DIVISION DES LANGUES DIVISION CANADA ÉTRANGÈRES
TRANSLATED FROM - TRADUCTION DE INTO - EN Russian English
• AUTHOR - AUTEUR D.V. Bogdanov, Yu.A. Koréhova, N.P. Kornilov, T.I. Leonova, T.G. Lyubimova, A.L. Obvintsev, E.S.Prosvirov, N.E. Salinikov, E.S.Terekhov, N.S. Khramov.
TITLE IN ENGLISH - TITRE ANGLAIS Practice of fishing and technology of the processing of fish and other marine products. Ti tle. in foreign language (transliterate foreign, characters) Tekhnika lova i tekhnologiya obrabotki ryby i nerybnykh ob'ektov promysla. Razdel III.
R EFERENCE. IN FOREIGN I,ANGUAGE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE FOREIGN CHARACTERS. REFÉRENCE EN LANGUE ETRANGERE (NOM DU LIVRE OU PUBLICATION), AU COMPLET. TRANSCRIRE EN CARACTERES PHONETIQUES. Meksikanskii Zaliv (Spravochnae posobie dlya rabotnikov rybnoi pramyshlennosti) e./
REFERENCE IN ENGLISH - RÉFÉRENCE EN ANGLAIS
The Gulf of Mexico (A reference text-book for workers of the fish industry)
PUBL ISH ER - ÉDITEUR PAGE NUMBERS IN ORIGINAL DATE OF PUBLICATION NUMÉROS DES PAGES DANS Pishchevaya Promyshlennostl DATE DE PUBLICATION L'ORIGINAL 135-188 YEAR ISSUE.NO . VOLUME ANNÉE NUMERO PLACE OF PUBLICATION NUMBER OF TYPED PAGES LIEU DE PUBLICATION NOMBRE DE PAGES 1961 DACTYLOGRAPHIÉES Moecow 111
REQUETING DEPARTMENT Fisheries TRANSLATION BUREAU NO. 7631- _- MIN ISTERE-CLIENT NOTRE DOSSIER N°
• BRANCH OR DIVISION • Office of the Editor TRANSLATOR (INITIALS) H. S. DIRECTION OU DIVISION TRADUCTEUR (INITIALES) Dr. L.W. Regier, Halifax Lab., PERSON IREQUESTING DATE COMPLETED DEMANDE PAR Halifax, N.S. ACHEVÉ LE
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SO 5-200.10.6 ( R EV. 2/(58) DEPARTMENTOFTHESECRETARYOFSTATE SECRÉTARIAT D'ÉTAT TRANSLATION BUREAU BUREAU DES TRADUCTIONS FOREIGN LANGUAGES DIVISION DIVISION DES LANGUES ÉTRANGÈRES
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CITY . VOURNO. DEPARTMENT DIVISION/BRANCH VOTRE N ° wrovrànc DIVISION/DIRECTION VILLE 769-18-14 FisherilUrearch Office of the Editor Ottawa
TIALs) DATE OUR NO. LANOUAGIE TRANSLATOR ore NOTRE N ° LANQUE TRADUCTEUR UMTIALES, 7631 Russian H.S.
All-Union Scientific Research Institute of Fisheries and Oceanography (TNIRO) The Fisheries Research Centre of the National Institute of Fisheries of the Republic of Cuba (Tel). Q
- THE GULF OF MEXICO c Z E (A. reference text-book for workers of the fish industry) r Cl)
9 Compiled by: D.V. Rogdanov, Yu.A. Korhove, N.P. Kornilov, L.I. Leonova, T.G. Lyubimova, A.L. Obvintsev, E.S. Prosvirov, N.E. Sallnikov, E.S. Terekhor, N.S. Khromov.
fo. 0 Section III Q r.LI H. PRACTICE OF FleBEGAND TECHNOLOGY OF THE PROCESSING OF FISH AIT) OTHER MARINE PRODUCTS.
%thee qe Fishing 41 the Gulf of MO23.00 /135
The Gulf of Mexico has a great many shelves in shallow waters with coral colonies, islands, lagoons and the deltas of great and small rivers. This gives a special character to the development of fishing in this area, and explains the use of various fishing gears.
On the average, in the Gulf of Mexico the yearly catch of fish and other marine species amounts to approximately 7 million centnere; of this * Revisor's note. One centner equals 100 kilograms':
. I • *05-100...10-I'l F--e %
"I
- 2 -
amount more than 6 million centnere are caught by the USA; about 500.000
metric tons by Mexico and approximately the saine amount is harvested by Cuba.
In the Gulf of Mexico approximately 32) 000 men are occupied in
fishing. Depending on demand for the fish, on fishing seasons etc., re-
distribution both of men and of units of the commercial fishing fleet takes
place among the different branches of the trade.
The fishing industry fleet taking part in commercial fishing in
the Gulf of Mexico is very large. The fleet of the USA consists here of
around 3500 vessels with displacements of from 5 to 170 tons. Most vessels
are in the displacement range of 30 to 70 tons. Apart from this, in the
coastal zone, the USA uses 8500 motor boats. The fleet of Mexico has
about 750 vessels with displacements of from 5 to 100 tons, and approxi-
mately 2500 fishing boats. The Cubans on the Campeche Bank use 5 vessels
of the uSRT-R" type, bought from the USSR, and 100 vessels with displa-
cements of 50 to 90 tons. Apart from that, in the coastal zone of the
Gulf of Mexico 290 vessels are working with displacements of 5 to 50 tons
as well as 280 motor boats. So, the total number of the fishing trade
vessels is approximately 4500 in addition to about 11000 motor boats.
For commercial fishing purposes in the Gulf of Mexico are used:
the purse seine, the drag seine, trawls, gill nets,en kinds of hook
fishing tackle, fixed trape, drags, traps, meàhanical grabs, lift * Revisor's note. Expands to "medium refrigerator fishing trawler.. ••• 3 I
nets, cast and hcisting nets, spears, hooks etc. The significance of each
of this kind of fishing gear is shown in Table 7.
Purse seines. At the present time they are used exclusively for fishing menhaden-herring (Brevoortia patronus), the annual catch of which
amounts to from 4 to 5 million centners: Fishing continues in USA territorial
waters from May to September. Usually the fishing occupies 70 to 75 /136
vessels of different tonnage, which playi the role of mother-shipe; as
a rule these are vessels with displacements of 200 to 600 tons, and
their sPeed is.up to 16 knots.
Each vessel has two auxiliary aluminum boats about 11 metres
long and 2.6 m. beam, for working with a purse seine. The boats are fitted with 100 horse-power motors and on each of them, or on one of two, are power blocks for heaving the purse seine. In addition there
is also a small rowbcat up to 4 m. long. The crew of the vessel numbers
20 to 30 men.
For every 5 or 6 vessels there is a reconnaissance plane. When the planes discOver a _school, the vessels having the auxiliary boats on board leave the port. Once on the fishing ground, a small boat with one rawer is lowered to the wster. The man takes a position over the school, indicating the place for launching the purse-seine. Almost all the crew take their places in boats where the net is. The launching of the net is made simultaneously from the two boats, taking one minute. The purse seines are u to 400 m. long and 20 m. high. They are made of cotton or nylon webbing with 18 mm. mesh.
* Revisor e s note. A literal rendition of the Russian •••4 pod nemnaya setka, for which no other suitable equivalent is available. -4
The peculiarity of the purse seining technique is the usage of the special weights weighing (by mas)from 300 to 350 kilogrammes with pulleys through which the pull rope is -hauled. During recovery, the weight drops to a depth of 15 to 20 metres. This burden during the haulage of the pulling rope prevents the ends of a net fromrising and also prevents the escape of fish from the encircled space.
On the average, catches amount to from 20 to 25 tons, maximum is about 200 t. Usually the emptying of the catch on the vessel is made by a fish pump. Véssels fish for one to two days, because, as a rule, the fishing grounds are not more than 100 miles from the harbours.
The total number of fishermen engaged in menhaden fish-trig is usually from 1500 to 1800 men.
In Cuba at the present time research is being conducted as to the use of purse seines for sardine and bonito fishing. The sardine shoals are concentrated with the use of light and they are then surrounded by a purse seine of the 400 m. by 75 m. size of 10 millimetre mesh. It is expected that fishing will be carried out on the Campeche Bank.
Two vessels work in collaboration when fishing bonito with a purse seine. On board of one of the vessels, liva bait is kept for the purpose of concentrating the fish into a shoal. In order to give the second vessel the opportunity to set the purse seine, the first vessel movas along a circular course (Fig. 35).
•••5 -5
Catches amount to approximately 1.5 tons. Fishing by purse seine of the 650 by 80 m. size and of 40 mm. mesh is expected to develop in the coastal waters of Cuba, where hook and line fishing is now used.
Drag seines.* In the Gulf of Mexico the yearly catch of fish with the drag seine amounts to approximately 100,000 centners, while the average yearlY2catch by- oneseine is about 500 centners. Seines, as a rule, are symmetrical and from 400 to 600 m. long. Drag seines are worked either by vessels with a crew u of up to 10 men or by boats with 5 men.
Apart from being used in coastal waters, seines are used farther frai the coast in shallow waters of from 5 to 10 m. In this case the technique of fishing differs slightly from commonly accepted practice.
Two vessels of the same type, or one with an auxiliary boat, taw the seine from very deep towards shallow water. There the vessels approach one another and one of them draws the seine between two poles placed side by side. In this way the fish is herded into a bag-net and emptied on to the deck or into the hold of live fish. Finally the seine is hauled. / 137
In fishing by drag seine also, devices for artificial fish concentration are used, such as bunches of shrubbery, trees, and even old automobile bodies. A vessel has about 60 of such devices and periodically catches the fish accumulated around them. The second catch is usually made after 20 to 30 days.
...6 - 6 - The vessel surrounds such a device by a net. Then the device is lifted and placed outside a wall of a net which is stretched between two poles and fish is herded into a bag-net. Fishing is carried out to aàd depths of 10 / 12 m. Maximum catch is from 1.0 to 1.5 tons in one haul.
Drag seines are used for catching snappers, rabirubia, gray millet, sardine, jack, herring mackerel, sharks, barracuda, etc.
Trawls. The commercial fleet of trawlers in the Gulf of Mexico numbers about 3.500 vessels with tonnages of from 5 to 170 tons and approximately 4000 motor boats. The great number of the small-tonnage fleet is explained by the fact that almost all of it is occupied in shrimping by trawl (Penaeus) and only about 100 vessels with displacements of 30 to 50 tons near the coast of Mississipi State actually fish. Each vessel has a crew of 3 to 4 mon. Total yearly catch of all vessels amounts to about 400 thousand centners.
Fishing by trawl is made at depths of from 15 to 90 m. The catch consists mainly of croakers, butterfish, porgies, sea trout, flounder, shark and skate. The fish so caught is used partly for food but it is destined mainly for animal feeds and for processing for feeding flour.
It is necessary to note that American research vessels have made exploratory trawlings in various areas of the Gulf of Mexico. For instance the vessels "Oregon" and "Silver Bay" worked from 1957 to 1959 in the western areas of the Campeche Bank. The areas suitable for commercial
...7 fishing by trawl were discovered near the Isle of Areas at depths of from
35 to 60 3., where the bulk of the catch consisted of snappers (Lutianidae) and of groupera: n.e., Serranidaej. Also much worksas conducted on the northern shelf. However, commerical trawl fishing by American vessels has not become widespread in this area.
Research regarding multidepth trawl fishing was also conducted in /138 the area of the mouth of the Mississippi River. Trawls 12. and 18 m. long were used. The best yield reaéhed 35 centnere. The catch consisted mostly of Berens/111a, gegmagm and anchovy.
Cuba also trawls in the Gulf of Mexico. In the eastern area of the Campeche Bank at the present time five Cuban vessels of the SRT-a type' are working; they fish mainly for the large fish (groupers, porgies, snappers) with a yearly catch from 6000 to 7000 c.
At the beenning of 1966 experimental fishing by trawl was done by the vessel of "Liambda" type with displacement of 90 t. and of 250 horse— power. In addition, experimental twin—vessel fishing was carried out by vessels of the same type. In both cases good catches were obtained, which testifies to the possibility of developing trawl fishïng by vessels of the "tiambda" type on the Campeche Rank.
At present shrimp trawling is the most developed type of fishing in the Gulf of Mexico. The greatest number of fishingvessels are employed in shrimping; their total number of crew is about 15,000. Total yearlY catch varies from 800,000 to one million c. 90% of the catch belongs to the USA and 10% to Mexico. - 8 -
The annual catches, numbers of crew and the equipment used by vessels with varying displacements are different. Some vessels catch up to 45 t. of shrimp YearlY, nevertheless an average catch per vessel usually does not exceed 25 tons. Crews are not large: at the most, only 2 or 3 men on motor boats, and as a rule, only 1 or 2 men. The length of trawls along the cork line varies from 10 to 30 m, and, as far as construction is concerned, the difference among various traWls is not great. Uaually trawls are made of cotton webbilg with a thread from : 1.5 to 2.0 mm., and up to 30 mm. mesh. In the bag-net the mesh is reduced to 24 mm. A typical cutaway of the trawl is shown in Fig. 36.
Larger vessels operate on the open sea in depths of up to 60 m., motor boats are used in the shallow coastal area. In order to give a full idea about the fishing described here, we give a description of a typical American shrimp fishing vessel.
The vessel is made of steel, is 22 m. long, with a displacement of 70 t., 150 horse-power, and a crew of 3 men. During the year it makes 6 to 7 trips. On deck there is installed a two- or three-drum winch; each drum /139 carries up to 300 m of zinc-covered steel line.
They work simultaneously with two trawls, with length along the cork line about 15 m. Each trawl is towed by one wrap; between the wrap and planks there are cables 25 to 30 m. long; there are no cables between the trawl wings and the planks. The rectangular planks of 2.0 by 0.8 In. size are suspended on the warp by small chains, which pass through the openings in the plank and can be lengthened or shortened accordiAg to need. The lead line is also provided vith &ens, but smaller ones. They are dispersed
. • .9 along the whole length of the line. At the present time additional chain is Wldely used; it is loosely hung between the planks and during the towing precedes the lower line of the trawl by a distance of about 0.5 m. The chain, moving on the bottom, frightens the shrimp and right away they are caught by a net. .Sometimes even two loosely fastened ehainlets are used; the distance between them is 50 to 60 ce.
Lalsehingand hauling in the trawl is done by mena of two deok derricks (Fig.*37) . The warp is hauled through a block, which is fastened at the end of a derrick. Suéh an arrangement facilitates the drawing up of the planks almost to the block and the placing of the trawl alongside the vessel. On the -vessel, in the centre of the deck, there.is also a third derrick with a compound pulley with a snatéh block fastened to it, serving for pouring Out the catch. This is done by the pull length that is fixed between the plank side nearest to the workine:/- and the bag of the trawl. During the approaCh of the plaàks the pull length is separated from its plank, placed into a block snatch / anielifted by the winch. In hauling in a snatch block by a compound pulley and by simultanecebrpulling in the hauling end, the bag of the trawl . is lifted onto the deck. When the block of the deck derrick is not very far from the edge of the deck, still an easier way of hauling is used. The pull length is proVided with an additionil length to facilitate its hauling up with a help of a boathook and to start its winding on the roller of the winch, without separating it from the plank. The whole operation of the trawl -hauling . usually does not exceed 3 to 5 min. The catch during one
hour of trawling averages 15 kg.
•••10 -10-
The third drum of the winch is used for working with a control net, with a length along the cork line from 2.5 to 3 m. and with miniature trawl /140 planks. During the process of trawling with commercial trawls, the control net is periodically hoisted in order to check the presence of shrimp in the given fishing grounds, and so the necessity of stopping or continuation of
work is determined.
Shrimp fishing is done at night. Starting from 1963, American researchers have been making experiments in order to determine the possibility of efficient shrimping by day. Most origine was the utilization of electrical false frightening lines. Initead of stirring chains, in front of the lead line electrodes were towed, that were fed from a self-contained pulse generator, fixed on one of the planks of the trawl
(Fig. 38). The generator was operated by a battery that was built into one unit with it, and that could work without recharge for 12 hrs. The syetem
was calculated to work at depths of up to 65 m., with an automatic switch-off at a depth of 3 m. With the utilization of the described del** the dall7 catch increased by 50 to 70% and the night catch, by 15 to 30%, as compared with the standard.
At the present time research is being carried out on shrimping at
depths of up to 300 me
Gillinz tent's, Fishing by gill nets occupies up to 60
vessels with displacements of about 10 tons, and up to 1500 motor boats, with a total crew of about 2000. The yearly catch amounts to 200,000 c.
...11 - 11 -
For fishing are used surrounding nets, drift nets, fixed (with one or three walls) nets. The surrounding nets are most common providing more than thr+uarters of the total catch. They are used from the small vessels or from boats. Usually a vessel or a boat has on board one surrounding net from 200 to 600 m. long. Height of the net (from 2 to 6 m.) depends on the place of fishing.
A discovered school of fish is surrounded by a net and then the fish are frightened by blows of the oars on the water, or by other means, which force the fish to move towards the walls of the net, where it is entangled. Sometimes the net is shot in a semi-circle (near a coast), sometimes in a spiral.
In most cases nets of cotton are used but also some of nylon, made of fibre saturated with a special chemical substances that cause it to soften when in water and harden when exposed to the air.
On many vessels work with nets is mechanized by drums on which the / 141 wtole net is completely wound.
The particular feature in the use of nets consists of the fact that they are always set at night and for a short period only, because otherwise fish of prey (such as sharks, barracuda, Muraena eels, and others) promptly eat the fish. For the same reason long sequences are not used, and the work
is done with one or two nets up to 500 m. long.
...12 - 12 -
In the catch basically a mullet (Mugil cephalus) is represented, and in a considerably lesser degree Spanish mackerel (Scomberomorus maculatus) and a spotted weak fish (Cynoscion spp.)
By the gill nets sea turtle are also caught, especially the green
turtle (Chelonia mydas), of an average weight of from 50 to 150 kg., and a maximum of up to 350 kg. From April to July females crawl to the sandy
■I• coasts for egg laying . In their path gill nets are set frO:24 to 60 m. in
length and from 8 to 16 m. high, made of cotton net with a 12.5 an. mesh. Total catch by nets reaches 400 c. of turtle.
Lifting and cast nets, landing nets. In the Gulf of Mexico this type of fishing gear is not of great importance. It can be considered as gear of individual usage. In most cases it becomes an auxiliary gear, and it is widely used for catching bait or, during some favourable periods, for catching some particular species.
Cast nets are most often used. They consist of a circle of from
2 to 4 m, diameter, cut from capron net webbing with 5 to 6 mm. mesh. A splitting strip runs along the circular top of the net for its full length with lead sinkers evenly spaced on it. At the centre of the net a small opening is made to which are led a few guys from the top line; they are joined with a free end about 3 m. long. Total weight of net is from 5 to 6 kg. The catch Usually is made in lagoons from 2 to 3 m.
deep. When the species to be caught is sighted, the fisherman thruwe
the net, which spreads in the air and covers the shoal. A free end of
•••■ - 13-
the net remains in the fisherman's hands. By pulling it from time to time the guys are drawn through the center of the net and the lower line is thus gathered. In fishing from the shore the guys are not used, and the hauling is done by pulling up the central part of the net.
These nets are mainly used in fishing for mullet, shrimps, sardines, and other commercial items that live in shallow waters in lagoons.
The shrimp catchers prepare during the day a mixture of clay with cooked fish as a bait, and distribute it along the area of shallow coastal waters, which they mark by stakes placed from 15 to 20 m. apart. The bait is set near the stakes and fishing is done it night with a throw-net. One boat with two fishermen can handle about 20 to 30 such baited points. Average catch reaches 20 to 30 kg., a maximum catch cames to from 70 to 80 kg. per night.
To fish the marine crab (Callinectes sapidus) lifting nets are very widely used; they consist of a loop with a net webbing stretched over it, to which run guys and a guide line with a little buoy (Fig. 39). The bait is placed inside a net. One, or more seldom two fishermen work from the boat. Every boat is equipped with from 90 to 100 lifting nets. The average yearly catch for one boat amounts to 50 c. In the State of Louisiana approximately 33 people are employed in this kind of fishing, and their yearly catch runs - to approximately 13.000 c. of marine crab.
To catch the spiny lobster (Panulirus argus) landing nets are mostly used; they consist of a loop of 40 am. diameter with a conical net made
... „. • - 14 -
of nylon fibre and equal in length to the diameter. It is fastened to / 142 a pole up to 6 m. long at a right angle. The catch is made from a vessel with
displacement of from 10 to 20 t., and has 2 or 3 rowing boats. A fisherman with a lifting net and a barrel provided with a glass bottom watches the bottom through "the window”. Sighting a spiny lobster under a stone he chases it from the hideaway and pins the lobster to the ground with the net. Then, by gliding movement of the net along the ground he nets and lifts it to
the boat.(Fig. 40). Sometimes a fisherman catches up to 150 to 200 lobsters per day.
In Mexico landing nets are also used for shrimping. In this case the landing net has the shape of a tennis racket with a loop of diameter
about 1.5 m., with a handle of approximately similar length. The cone
of the net is 1.35 m. long and nee of netting with 50 mm mesh. But this net is only used for shrimping artificially concentrated shrimp during the migration period. In order to concentrate shrimp large entrapping walls made of wood or of reed are used.
Trape.In the Gulf of Mexico these are divided into two types: large and small. The first, less popular, are used for catching migrating marine species; the second, widely used, serve for catching crustaceans, fish, and even molluscs and turtles.
In the Gulf of Mexico this type of fishing occupies about 1500 / 143 men. The fleet, with rare exceptions, consists of motor boats and
numbers about 1200. Yearly catch amounts roughly to 150.000 c. of fish and crustaceans.
... 15 „.
«r15-
In Mexico traps, which take the form of barrier walls fencing lagoons from coast to coast in a straight or zigzag line, are used for artificial shrimp concentration inside lagoons. The walls are made of local material: bamboo, wood, palm leaves. At the top of the zigzag special spaces are arranged in which the shrimp concentrate. From these spaces the shrimp is pickea out by landing nets. On the opposite top of the zigzag tnere is usually an opening for the free passage back for various species.
In USA fixed nets of trie fyke type are often used. One or two fisnermen operate them from boats. One boat carries from 20 to 30 fyke nets. They serve mainly for catching Siluridae (Ictalurus species), Ictiobus sp. and small turtle.
Fishing with small traps is very diversified and based on the tendPncy of same species to seek refuge inside a trap, and of others to
find food. Basically by small traps are caught marine crab, less frequently
spiny lobster, snaper (Lutianus spp., Ocyurus chrysurus), groupers ((Epinephelus sp.) and fishes of the family Pomacentridae.
A typical trap is 0.5 to 1.5 m. long and with a width, or a diameter of 0.3 to 1.2 m., and forms a cylindrical or right-angled rigid space made of reed, wooden planks or wire. The trap has a cover for dipping out the catch and a mouth in a shape of a cut-off cone. Various types of traps are shown on Fig. 41.
Usually the traps are used by a crew of one or two men, operating from a motor boat. The boat carries 50 to 100 traps for fishing, or 100 to 150
... 16 - 16 - traps for crab catching (their size is considerably smaller). In the Gulf of Mexico at present, lobster catching by traps (up to 500 per boat) from quite large vessels has become popular.
In setting traps by sections the function of a lead line is performed by a fibre rope of 12 to 15 mm. diameter. The traps are hung on the lead line by short bridles at a distance of 20 to 30 m. apart. A method which is often used consists of a separate setting of every trap with a small buoy, especially in waters which are not very deep.
In some cases between the setting of the trap and its removal a day or two elapses. Maximum catch from one large trap amounts to 25 or 30 kg.
Working with a trap is very laborious, and this is why many vessels use mechanization that not only eases the fisherman's work but also permits an increase in the quantity of the fishing gear used, enlarging the area of trap utilisation by using them at greater depths. However, an increase in number of the traps used is not always possible because of the lack of free space on vessels. This is why work is being done aiming at deve- lopment of folding traps of various types of construction, and this added to mechanised hauling will have a good economic effect. Folding is made
possible by means of metal (a) or plastic (b) frames (Fig. 42)
Hook lines • In relation to number of people employed and unite of the fleet used, fishing by hook lines takes a second place to shrimp
catching by trawls. Most valuable species are caught by hook without - 17 - large expense for gear. The number of fishermen using hook and line either constantly or periodically for commercial fishing reaches 9.000. The fleet numbers more than 600 vessels with displacements from 10 to 40 tons and about 4000 motor boats. Yearly catch amounts to about 300.000 centners, of which about 200.000 c. are by USA, and Mexico and Cuba 50.000 c. each.
In the Gulf of Mexico fishing by hand operated hook lines, by bottom drift' nets with -bait or self-catching lines, or by trawls has developped.
About 60 % of the total catch is by the universally used hand hook lines, of different design (Fig. 43)
Usually fishing is done by one or two fishermen from a boat. In more remote areas larger vessels are engaged, having on board two or three smaller boats. At present, for instance, in such manner fishing is organized by Cuban vessels with a displacement of from 50 to 90 t. on the Campeche Bank. In calm weather boats are lowered and fishing is done at some distance from the mother-ship. Sometimes as well as hand lines bottom lines are also used (with a number of hooks up to 200). A vessel can bring in more than 100 t. of valuable fish per year. Generally speaking, by hand hook and line the yearly catch of a fisherman amounts to 6 or 7 t. There are caught such valuable species as groupers
(Epinephelus spp.), commercial snappers (Lutianus spp.) and other. As bait a sardine or a piece of other fish is used.
About 30 % of the total catch by the hook lines belongs to the bottom long lines. Their construction is orthodox, with however same
...18 • -18-
peculiarities depending on the species intended to be caught. At present, bottom long lines are used for catching fish and crab. The number of hooks on all types of long lines varies from 200 to 900, the distance between
hooks is from 3 to 4 ni. , the length of bridles being from 1.5 to 2.0 m. Long-lines for shark fishing are different. The main line and its hook bridles are made of very strong rope or of chain. For.other kinds of long-lines cotton- (with a 6 mm diameter) or nylon-netting (with a diameter
of 1.5 to 2.0 mcm) is used. Number of hooks on a crab long-line (Fig. 44) varies from 700 to 900. In a way their purpose is unusual. The crab with a pincer clutches the bait which is on a hook and along with it is pulled on board, where it is taken with a landing net.
Among the bottom fishes, a family of catfishes (Ictalurus sp.), drums(Fogonias cromis , gciaenops ocellata), spotted weak fish Cynoscion nebulosus) and other are caught by a long-line.
In Florida about 800 fishermen are occupied in trolling, the equipment for which is well known. In order to increase the total number of towed hooks bamboo shoots, special deepening devices, etc. are used.
By trouera principally (80 %) are caught king mackerel (Scombero-
morus cavalla), Spanish mackerel (S. maculatus), barracuda (Sphyraena sp.) and others. In Mexico and in Cuba trollers are used as auxiliary fishing gear during the passage of the vessel.
The drift long-lines for fishing sailfish,swordfish, shark, and rod- fishing of bonito are widely used only in Cuba. Fishing by drift long-lines
...19 .•
- 19 -
is conducted from vessels with a displacement of about 10 t. with a crew
of two men. Fishing is conducted by day or night at a distance of between
15 and 25 miles from the coast along the northern shores of Cuba. Vessels fish during one day and return to base after setting out long-line.
A long-line is composed of 20 to 25 sections. Every section is
provided with four hooks 20 to 25 m. apart, suspended on 10 m. long bridles,
pruvided with 1.5 m. long ending made of steel wire rope with a diameter
of 1.5 mm. The mainline and bridles are made of cotton (with a diameter
of 5 mm.) or of nylon cord (with a diameter of 2.0 mm,). At the point of
joining of sections, cotton bridles of 5 mm diameter and from 20 to 50 m.
long are tied; to them are attached by a butt-end wooden buoys of the 60
by 10 by 10 am. size. Between every 3 or 4 buoys are attached large square
buoys of 60 by 60 by 10 am. size, having a little flag (by day) or a lantern (by night) for the identification of the sequence which drifts with the current. As bait Spanish mackerel or gray mullet or pieces of barracuda are used. The hooking of a large fish is indicated by means of a small buoy. When an agitated buoy is noticed the hauling of the bridle begins.
After bringing it alongside, an attempt is made to stun the fish by a blow of a heavy stick or to pierce it with a harpoon. Then it is lifted on deck with a pulley block. Usually during one cruise one or two large fish are
caught, weighing from 100 to 400 kg.
Hook and line fishing of bonito is done from vessels with displace-
ments up to 60 t. , with a crew of 8 or 9 men. The duration of cruise is from 3 to 4 days. Initially a vessel goes to an area of mangrove islands
...20 -.‘
- 20 -
for manjua (Anchoa hepsetus hepsetus) fishing which is used as live bait. Manjua is caught by a small seine. Afterwards the vessel goes to the area of oceanic depths at a distance of from 4 to 10 miles from the edge of the shelf. Here usually shoals of bonito are discovered, which may be spotted by the water splashes or by the behaviour of birds. Attempts are made to lure the discovered shoal towards the stern by using a live bait
and by thin jets of falling water provided by a small pump from a pipe with fine perforations.
On the afterpart of the vessel there is a small platform for 7 or 8
men with fishing tackles made of solid bamboo, about 4 m. long. The length of line is calculated in such a way as as to make a hooked fish land directly under the left hand of a fisherman. Harbless hooks are used which facilitate the fish removal from them, and they are camouflaged by pieces of sisal and by brightly coloured feathers. Usually, particularly during the first few minutes, there is intensive baiting which continues for from 5 to 30 min., depending upon the size of shoal and upon the fish behaviour. Sometimes a fishermen land up to 50 fish per minute. When the fishing of one shoal is concluded, the vessel starts searching for another, etc. In
the morning live bait is again prepared and from lunch time search for 1147 bonito shoals begins. During the day up to 500 or 600 bonito are caught,
weighing from 1.0 to 1.5 t.
Between 1952 and 1957 in the Gulf of Mexico American research vessels carried out successful experimental fishing of large tuna by long-lines
with a design analogous to the Japanese. In September of 1954, a vessel
"Santo Antonio" was fishing 120 miles to the south of the Mississipi river delta and in a course of two weeks caught 13 tons of yellowfin tuna (Thunnus
••• 21. - 21 - albacores) by a long-line carrying 600 hooks. In May 1957, the vessel "Alphild" got 88 t. of yellowfin tuna vith 65 long-lines, having 900 hooks each. Tuna fishing by long -line has not developed further.
Some structural knots used in Americanexperimantal long-lines are of interest. For example, the joining of the gangions to the malmaine is solved in quite an origin/11 manner: it ensures a minimal prObability of twisting of ends (Fig. ea). Experiments were carried out vith a long-line, during which a mainlinewas wound on a drum after disconnection of the gangiona (author: Charles Eofman). In this long-line the joining of gangions was made according to the scheme in Fig. 45 b.
Drags and, mehanical gear. By drags and by various mechanical grapnels oysters (Crassostreas sp. ostrea) and a small number of Pecten sp. are harvested. Total catch reaChes 200,000 c.; of this Mexico catches 60%, and USA 40%. (Cuba does not fish oysters in the Gulf of Mexico). Oyster dragging is done by about 300 vessels with displacements of from 10 to 30 t., and by approximately motor 4000/boats. The maximum number of fishermen reaches 8000. In USA metal drags 2 are widely used, having an opening area of from 1.0 to 1.5 m (Fig. 46). us e Vessels work with two drags simultaneously. Boats usually J one drag. In Mexico and in USA mechanical tongs of varioua constructions are widely used (Fig. 47). Usually one man works witb them at depths of 3 to 4 m.
Spears, hooks and tons. In the Gulf of /18XiO0 various types of /148 spears, hooks, harpoons, etc. are used for fiahing.
•••22 - 22 -
Multiple-pronged spears for fishing flounder are used in shallow waters,
catching each year up to 500 c. Simple spears are used for catching edible frogs (Rana sp.) in the muddy deltas of rivers. Frog catching takes place at night; spears, bags and lanterns form the equipment. They are caught with the spear by dazzling them with a light beam. One man may catch up to 100 or 120 frogs per night.
Hooks are used in harvesting sponges and octopi. The latter is usually caught in shallow waters close to shore, by looking for them in small caves and pulling them out with hooks.
Sponges and spiny lobster are collected by hand in underwater equipment which for shell (shell-fish? Transi.) collecting is not necessary.
SOVIET TRAWLING.
In the Gulf of Mexico trawling is carried out on the Campeche Bank (shelf of the Yucatan peninsula), and on the northern shelf along the shores of Texas, Louisiana, Mississipi and Alabama, as well as on the western shelf of Florida. Best known is an area of the Campeche Bank. Less known is a northern shelf.
The Soviet trawling fleet fishing in the Gulf of Mexico is represented 1) 2) 3) by vessels RT ( of the "Tropik" type, SRTM of the "Mayak" type, SRT-R of the "Ckean" type. In Table 8 technical characteristics of these vessels are given.
1) RTM - Fishing trawlerfreezer 2) SRT ( - Medium-size fishing trawlerfreezer
3) SRT-R - Medium-size fishing trawler-refrigerator. ... 23 - 23 -
Vessels of the RTM type are equipped with trawls of the following / 149 designs: 31 m. long bottom trawl of the "Khek" type of the SEKB AtlantNIRO design ; • 1) 31 m. long bottom trawl for vessels of the RTM and BMRT type, designed by the For man of Fisheries KVRRF, Bobylev, 31 m. long botton trawl of the PINRO design; 24 m. long bottom trawl of the SERB AtlantNIRO design; 2) varying depths trawl of the "Sardinops" type; 2) 25 m. trawl of the varying depths of the SEKB AtlantNIRO design. With a standard rigging all of these bottom trawls have a vertical mouth of 4.0 to 4.5 m., with a trawling speed of from 3.5 to 4.5 knots. The width of the horizontal mouth between the wings is from 14 to 17 m. AU of the bottom trawls used can be divided into two groupe: (1)Trawls of which the interconnecting selvedges have an equal number
of meshes. In this group belong 31 m. trawls of the PINRO design, trawls 31.2 m. long, and a trawl of "Khek" type of the SEKB AtlantNIRO design; (2)Trawls with interconnecting selvedges having an equal length of rope. To this group belong the 31 m. trawls of Bobylev design, and the 24 m. trawl of the SEKB AtlantNIRO design. Trawls of both groupe differ also in type of net of which they are made (the size of mesh and the thickness of thread), in the wing profile and slightly also in size.
1. BMRT - large freezing trawler 2.Varying depths or midwater trawl (Transi)
... 24 -24-
The bottom trawl of the "Khek" type of the BEM AtlantNiro design. It differs from the 31 m.. long trawl mainly by the assortment of netting, the assembly of which in a 31 m. trawl is made with a coneideration of the gradual change from netting with a mesh spacing of 90 mm in wings to mesh spacing of 80, 70, and 60 imn in the first-third of a square and 50, 45, 40,
35 and 30 mm in the first-fifth of the single-row bag. In the "Khek" trawl the mesh spacing is changed in the following order: 100 mm along the upper and the first part of the lower wings, 80 and 60 mm along the first part of the square and the first part of the bag, 15 and 30 mm along the second and third parts of the one-row bag.
It is hard to say in which way these differences in the mesh spacing In the enmeshed blocks, influence the fishing efficiency, but in trawl maintenance a selection of netting with a smaller assortment of mesh sizes will be helpful, because the fixing of a large insert is easier to do from netting with one spacing than to fix an insert from netting of different spacings.
The bottom trawl 31.2 m. long, made of capron netting is used for fishing cod by vessels of the BMRT type, and especially for fishing species that form accumulations close to the bottom, and differs from the 31 m. trawls of the PINRO design by the profile of wings (straight assembling line along the lower wings and greatly protruding upper wings ),by increased pulls and by the assortiment of netting. During its use in fishing in the Gulf of Mexico for the large pelagic fish, a standard bag made of netting with mesh spacing of 50 mm. can be used, while in fishing smaller fish it is necessary to insert a fine-meshed "jacket" lining.
...25 - 25 -
The 31 m. trawl of Bobylev design is represented by two variants: in vessels of the BMRT type and those of the RTM type the difference consists in the thickness of netting fibre in the second part of square and in the se- cond lower part of the bag (BMRT has a 3 mm capron cord, RTM has 10.7/24 mm netting). The cross-cut of the first part of thefl lower wings, as distinct from the "Khek" trawl and the 31 m. trawls, is made without the cut on the side of the lead line, a fact which facilitates repairs cf the first parts of the lower wings. The. disadvantage of such cross-cut of the wings is in that its first lower blocks are more damage-prone, especially when a trawl is equipped with a combined ground line, which has a heavy section along the' central part and a soft ground line along its wings. However by careful selection of the rigging of of the lead line, according to the ground condi- tions of fishing grounds, the accident rate of this trawl can be reduced.
The 24 m.. trawl of the SEKB AtlantNIRO design diners from the trawls described above in size (the cork line is 2ts m. long, lead line is 42.4 m.) The wing profile is analogous to the profile of the 31 m. trawl of the PINRO design. As far as the assortment of netting is concerned, the 24 m. trawl is similar to the 31 m. trawl of Bobylev design, with only one difference, namely a 24 m. trawl is made of a thicker fibre, (netting is made of a 3 mm cord except the last upper part of the one-raw bag, which has 10.7 / 24 to 30 mm netting.).
Trawling for pelagic fish ih the Gulf of Mexico is limited and in future the area wili become a fishing reserve. Under favourable conditions Sardinella anchovia, Opisthonema oglinum, Etrumeus teres, Pneumatophorus collas,
...26 - 26
Engraulidae, Harengula pensacolae form fishing accumulations close to the bottam. In this case either variable depth trawls for fishing demersal concentrations, or bottom trawls, equipped in a way so as to have a maximum. vertical mouth may be used. During definite periods of the year at night and on cloudy days S. anchovia and others, form accumulations in pelagic waters but of considerably lower density tnan S. aurita in Middle Atlantic.
In connection with this it should be stated that fram among variable depWtrawls in trie Gulf of Mexico could be used trawls of trie "Sardinopen type, varying depth trawls of the PINRO design and the 25 m. trawls for varying depth of approximatey the same technical paremeters. So, with a speed. of fram 3.5 to 4.5 knots, their vertical mouths are from 10 to J2 m. and from 8.5 to 9.0 m. respectively, .and horizontal mouth 17 or 14 m.
Utilizing the trawls' bags, and jackets to them, depends not on the trawi type but on the fishing conditions, and, above all, on the object of catch.
The trawl bag for vessels of the RTM type, of the SEKB AtlantNIRO design and its jacket is widely used everywhere in the Gulf of Mexico. The bags of trawls may be used by any of the previously enumerated trawls.
The above mentioned trawls for vessels of RTM type, with 1340 h.p. constitute only a part of those used on these vessels. But even their availability makes a selection of trawl difficult in fixed conditions of fishing. Apart from this, the change of trawls necessitates a change of rigging and for this preliminary preparation is necessary.
••••27 - 27 -
This is why, according to our opinion, it would be wise to have two or three trawls which would be most euitable for fishing needs in all areas of the Gulf of Mexico, and to direct the industry to make only them.
We came to conclusion that from among the existing trawls the most satisfactory (from the point of view of demands of bottom trawling in the Gulf of Mexico, are the trawls "Khek" of the SEKB AtlantNIRO design and the 31 mi. trawl of the PINRO design. By appropriate Changes in rigging these trawls can be used efficiently in fishing bottom and close to bottom fish accumulations. For fishing pelagic concentrations any one of the described above trawls for varying depths may be used.
Designs of trawls for the vessels of the SRTM type with 800 h.p., and SRT-R with 540 h.p. Vessels of the SRTM type for fishing in the Gulf of Mexico. are equipped with following trawls:
25 m bottom trawl of the SEKB AtlantNIRO design (according to /151 suggestion of the Senior Foreman of Production of KBRRF Tararinov); 27.1 m, herring trawl; 32.5 m. herring trawl.
Vessels of the SRT-R type use 17.7 and 24.7 m, bottom trawls.
Trawls that were referred. to previously, as far as their construction details are concerned, may be provisionally divided into two groups: the first comprises bottom trawls (25 m. of Tararinov design, 17.7 and 24.7 for vessels of the SRT.- R type). Characteristic of this group is the rela- tion of the lengths of the cork and lead lines, equal to 0.63 and 0.68; the second comprises trawls with a lenth relation greater than 0.68.
...28 • ".
- 28 -
The trawls of the first group are less susceptible to damage. Seemingly a positive role in the decrease of damage-liability of the trawls in this group is played by the size of square which with optimal speeds provides a' hydrodynamic lifting force sufficient for disengagement from the
ground of netted parts of the lower wings and of tow-line.
As was noted above, the bottom concentration of fish is often assembled
on poor bottom conditions. That is why in such areas the use of trawls of this group with a suitable equipment of the lead lino is most advisable.
The enumerated trawls of this group are approximately of the same
size and their netting distribution does nct differ.
From among the fishing trawls used by USSR mith construction details
similar to trawls of this group, may be used in the Gulf of Mexico : the
20 m. bottom trawl of the PINRO design for vessels of 600 to 800 h. p. , the sizes and resistances of which match the towing characteristics of
vessels of SRTM type.
The 20 m. trawl is made of netting with a thread diameter of 3 mm., with
mesh spacing of 90 mm along the upper wings, 70 mm. along the lower, 80 or 70
mm along the first - second part of a square, 65 or 60 mm along the first-second
part of the one row bag. The bag is made of doubie-row netting with a thread
diameter of 3 mm., with mesh spacing of 50 mm along the first-second part of the double row bag and a semi-cod net.
It is intended for catching large fish. For its use in the Gulf of Mexico
... 29 - 29 -
the netting distribution of one- and two- rows bags should be changed. In our opinion for the Gulf of Mexico the following netting distribution will
be suitable: the mesh spacing of 60 mm along the first part of the one-row
bag, 50 mm along the second; 30 mm along the first part of a two-row bag;
20 mm along the second part and a semi-cod net; and in remaining parts of trawl to leave the netting unchanged. With each a mesh distribution all dimension linen and the principle a block enmeshing should be retained.
In order to avoid the enmeshing of ranco and other fish species of similar size, the jacket used for sardines may be utilized.
For vessels of lower engine power there is another Modification of
the 20 m. trawl, made of lighter webbing- with a thread diameter of ,10.7/18
to 10.7/24 ma. These trawls may be used on vessels of the SRT-R type.
In the 20 m. trawl of PINRO design and the 25 m. trawl of Tararinov
design, the cross-cut of wings is similar to the 25 m. trawl of the PINRO design (with a cut out along the first parts of the lower wings), that
makes these trawls less damage-prone. The 17.7 m. trawl has no cut-out in
its wing profile. The most undesirable is the profile of the 24.7 m. trawl wing, because even with a slight inaccuracy in equipment of rope or in
haulage of upper, middle and lower cables during the working of the trawl, /152 the places of attachment of assembly line with leading lines and with topping lift became susceptible to damage.
Al]. trawls in this group with standard lines and a trawling speed Of
3.5 knots have horizontal mouth of 14 to 16 m. and a vertical of 2.0 to 2.5 m.
...30 - 30 -
To the second group of trawls for vessels of the SRTM and SRTR type belong herring trawls (27.1 and 32.5 m.) differing by size along the lines and by the mouth perimeter, as well as by webbing distribu- tion (100 9 80 9 60 9 40, 20 mm mesh spacing in 32.5 m. trawl and 70-50-
30-20 mm mesh spacing in a 27. 1 trawl). According to construction
data these trawls operate close to the bottom. Apart from these y on the vessels of the SRTM and SRT-R type may be used in the Gulf of ••• Mexico the 20 m. 'close to the bottom-operating herring trawl of the
PINRO design, which is analogous to the 31 m. PINRO trawl.
In conclusion it may be stated that the following designs of trawls are most suitable for fishing in the Gulf of Mexico:
for fishing the bottom shoals of fish with'vessels of the SRTM type the 20 m. bottom trawl of the PINRO design (taking into account all suggestions concerning the webbing distribution changes). For vessels of the SRT-R type same trawl made from webbing of 10.7/18 to 10.7/24 mm;
for fishing close to the bottom shoals with vessels of the
SRTM type, 32.5 m. and with vessels of the SRT-R type, 27.1 m. trawls should be used;
for fishing in pelagic areas both types of vessels may use the
20 m. symmetrical trawl of the PINRO design.
Types of trawls' riggings used in the Gulf of Mexico. In fishing shoals near the bottom and not higher than 2 m. from it it is necessary to ensure a maximum horizontal mouth of the bottom trawl. In order to increase the catching area it is advisable to increase the length of ropes.
... 31 — 31 —
For the Gulf of Mexico the length of the rope should be from 50 to 60 m.
The equipment of the cork line should be selected in such a way that
it can provide a vertical mouth of not less than 2.5 m. The rigging of
the lead line in each individual case depends on the ground conditions,
but, nevertheless, it should ensure the closeness of the ground line to the
the ground.
In fishing the close to bottom concentrations it is necessary
to increase the vertical mouth of a trawl to a maximum by making use
of the one— and two—shield riggings as well as by increasing the trawl
speed to 4.0 or 4.5 knoto. The scheme of the cable rigging is selected
in such a way as to make minimal the vertical component of the haulage
at point of linkage with trewl. It can be accomplished by decreasing the angles (in relation to horizontal plane) formed by upper and lower
lines, while the trawl is wiorking, either by using streight or shaped
brails or by increasing the length of lines. Total value of static and
hydrodynamic lifting power of all means of hauling (rings, shields)
should provide a maximunk, vertical mouth of the trawl. Rigging of the
lead line depends on the ground conditions and should facilitate the
uninterrupted light contact of the ground line with the bottom.
The equipment of the trawl for diverse depths la not much different from the riggindschemes of the bottom and near the bottom trawls. It should be noted that during fishing on diverse depths great attention should be paid to the identical working of the planks of trawl, which should be on the same horizontal plane and secure an
. .. 32 — 32 —
identical thrust force. Depending on actual conditions planks are regulated either for immersion or for hauling. The rigging of cork line and of / 153 lead line should be evenly distributed and symmetrical.
Rigging of the trawls in vessels of the RTM type for fishing bottom 2 concentrations. The trawl is equipped with single—slot oval boards, 4.5 m
in area. The number of metal rings of 200 mm diameter is between 150
and 160. The diagram showing the rigging of rope of trawl for fishing bottom concentrations is given in Fig. 48.
The charaoter of the ground conditions in fishing the bottom fish ooncentrations is reflected only in the rigging of lead line. Thus, in safe grounds the following ground lines are acceptable:
1. A combined ground line with a central rigid ground line (6 m. long) portion and a "soft" ground line made of steel wire rope with a diameter of 23.5 mm. and a braiding of hemp rope'with d=40 mm. The "soft" ground line may be substituted by sections of chain of the same length. This ground line is used when the automatic recorder of the hydroacoustic device determines a bottom fish concentration.
2. A combined ground line (Fig. 49) with a central section 6 m. long filled with rubber gaskets and spools (with d=200 to 300 mm.)
A soft ground line or a section of chains are on wings.
3. A soft ground line along the whole bottom line.
...33 a
-33-
. The two last ground lines should be used only on good grounds for fishing concentrations,ahich are closely adherent, to the ground and May be detected only by a glaaa-bottomed boat.
In working on the .average grounds it ià necessary to make the central aection of the group line egid. , using rollre of 500 mm. diameter. lk ' On wing partel-soft ground line may'be installed as was described above. At the end of the bareAground line'a metal rollsr with 500 mm diameter with a rod Should be Installed.' At the end 'of the rod a shaped brail is not necessary. .
The lover bare,end and a:bare end of a .ground line should be fastened directly to the rod. •
In areas'Which have poor ground conditions but still are suitable /154 /her . bottom trawling, the.ground line should consist.of three sections 6 m. • each with 300-in ground line'apools along a tow line, and 2004-mm spools along the second parts of the lower wings and should be fastened to the 2717384.7 line by the chains of the spools of the ground line. The remaining part of the ground line made of steel wire rope with a diameter of 23.5 mm and 2 x 15 m. long (sic& Transl.), is fastened to the lead line of the wings by small tow lines 35 cm. long every 0.7 or 1.0 m.
Trawl rigging for vessels of the RTM type for fishing demersal concentrations. The general appearance of cable rigging for fishing demersal concentrations is given in Fig. 50. Modification of
•••34 • - 34 -
rigging as compared with schemes for fishing bottom concentrations
consists in the following:
a) for all variations of rigging the upper rope is made longer by 0.5 m. h) in the case of fishing shoals no more than 7 m. thick it is advisable
to use a shield rigging of the following size: bridles 17 m. long each;
sliding end 6 m.; guys 48 m. each if they are linked on the joint of
three ropes, and bridles 5 m. each; sliding end 6 m.; guys 11.5 m. each if they are fixed on a joint or the upper rope with a bare end. The size
of shield is 1.2 by 1.0 m. The shield rigging is made of steel wire rope
of cW7.7 mm. The bridles of shield are fixed along a center of a tow
line of the cork line.
c) the lower bare end of trawl should be linked with a lifting rope
and the bare end of the ground line with a lower rope (vide Fig. 50).
In order to avoid lifting of the ground line from the ground, in places
where the netted parts of lower wings end, single loads weighing from
30 to 40 kg. each should be placed on ground line. Commomly for this
purpose chains wound at these points on the ground line are used.
In other respects schemes of the lead line rigging do not differ
from schemes used for fishing bottom concentrations, which are described above.
Rigging of trawl for vessels of the RTM type, fishing pelagib
concentrations • The difference between the rigging of the diverse
depths trawl and those described above for bottom and near—bottom
... 35 — 35 —
fishing, consists in the following:
a) a cork line is provided with 180 metal rings of 200 mm diameter;
h) if the height of the fish shoal is more than 10 m. shields are used along a cork line and a lead line;
c) the lead line is weighted by a rigging chain symmetrically along / 155 the whole length. Total weighting is 450 kg.
Rigging of the trawl for vessels of SRTM and SRT—R type for fishing bottom concentrations. Trawl is equipped with either oval single- 2 slit boards with a surface of 3 m e or with flat rectangular boards with ' 2 4 m surface. The hook end of the board is 1.5 m. long and is made of steel wire rope of 15.5 mm diameter. Attachements of the board are 2.5 m. long (upper) and 2.65 m. (lower) when working with 'right angled boards.
When oval boards are ussd the lengths of attachements may be equal. A single cable 40 m. long made of steel wire rope has a diameter of
15.5 mm. Upper, middle ans lower cables 30 m. long each are made of steel wire rope of 9.3 to 11.0 mm d. There is 50 metal rings of 200 mm diameter.
Corresponding details of the trawl rope rigging for vessels of the SRTM type are made of rope of slightly larger diameter (by 1.5 to
2.0 larger).
Depending on the ground conditions the schemes of trawl rigging differ only by the lead line rigging. For safe grounds (vide Fig. 51 a) the rigging of lead line is installed very closely to the soft ground - 36 -
line. Along the central and wings' parts of ground line, lenghts of rigging chain with linking points on the lead line are hung; they are
spaced every 25 to 30 cm., providing that the free slackening chain between the linkings should be from 20 to 25 cm. Total weight of the lead line load, including also weight of the soft ground line, should be no more than 90 to 100 kg.
■■•
While working on average grounds a scheme of the lead line rigging is analogous to the scheme described above with only one difference, i. e. that the chain slackening is increased up to 0.5 m. By this the bottom line can be slightly lifted and this in some degree decreases a possibility of its breakage. In order to protect trawls from damage, with such a scheme / 156 of rigging the "false line" may be used, that is a steel rope with a diameter from 15.5 to 18.5 mm. which precedes the trawl and clears corals and other small obstacles. Its length is shorter than the added length of the bottom line and of two ropes by 1.5 to 2.0 m., that is when its ends are fixed to the joining points of upper, middle and lower ropes. For vessels of the SRTM type combined ground ropes with a rigid middle section
(Fig. 51 a) and a soft ground line of the design described above may be used along the wing parts. A soft ground line is linked with a bottom
line by 35 cm. littlé tow lines spaced every 0.5 or 0.7 m. Soft ground
line may be substituted by chain lengths of the same lenth and durability.
When working in areas with poor ground conditions (Fig. 51 0, the
lower bottom line is rigged with a rigid ground rope with a central section
... 37 - - 37 -
(Fig. 51 b ) and a soft ground line of the design described above for vessels of the SRT-R type and with central and wing sections (Fig. 51 c, d ) for vessels of the SRTM type. In order to conduct fishing operations concerned with launèhing and hauling of a trawl provided with a rigid ground line on vessels with the aide trawling it is necessary to provide pulling ends.
While rigging the bottom line, on the bare (or soft) ends of ground
ropes, lengths of chains should be placed to regulate the ground line's length, as was described above.
Rigging of the trawl for vessels of the SRTM and SRT-R type for fishing neae-bottom concentrations (vide Fig. 51 a, b, o ). All changes in a trawl's rigging as compared with rigging used for fishing bottom concentrations comprise the following: a) in order to increase the vertical mouth, the middle ropes are shortened by 0.5 m. Weimilar effect will be obtained by lengthening the upper and lower ropes by 0.5 m. When working in areas with poor ground conditions only the upper rope should be lengthened for this purpose, because the lengthening of the bottom line can influence unfavourably the chance of its being damaged.
b) when fishing nearbottom shoals not higher than 4 m. one or two shields should be rigged. Sizes of shields are 0.8 by 1.2 m. for vessels
of the SR TM type and 0.6 by 1.0 m. for vessels of the SRT-R type. Size of a shield rigging of trawl 32.5 m. when the guys of a shield are fixed to the joint of the ropes: guys of 33.5 m each, sliding end 3.0 m., bridles
7.5 m. each; for 27.1 m trawl: guys 31.5 m. each, sliding end 3.0 m., bridles 7.5 m. each. The shield rigging is made of steel wire rope of
••• 38 - 38 -
4.5 mm diameter.
Methods of rigging the bottom line do not differ in a way fran schemes used for fishing bottom concentrations and are fully dependent on the ground conditions of the fishing area.
Rigging_of trawl for vessels of the SRTM and SRT-R types for fishing pelagic concentrations. The rigging of the midwater trawl varies fram the above described schemes (vide Fig. 51 a, b ) by the foilowing: a) The 40 m ropes are omitted from trie rigging of the rope, and upper, middle and lower ropes are lengthened to 40 or 50 m. ; b) The cork line is provided with 60 metal rings of 200 mm diameter; c) Trie bottom line is loaded with evenly distributed lengths of chain of total weight 150 kg.
Ir the neight of a shoal is more than 5 m., use of a shield rigging in the above schemes id advisable. Both cork line and bottom line are equipped with a shield rigging.
In Table 9 are given types of trawls now used which could be used /157 in the Gulf of Mexico depending on actual conditions or. Iishing.
FURTHER STUDIES IN THE FIELD OF TRML FISHING IN THE GULF OF MEXICO.
Despite the fact that trawl fishing, most developed and mnst mechanised means of fishing, is already sufficiently known, in the case • -, •
- 39 -
of the Gulf of Mexico, (as regards the new area of trawling), problems arise which are connected with the specific conditions of fishing.
Apart from problems of a general nature concerning development of trawling, such as exploring commercial possibilities on the North American and Florida shelves, technical problems also exist that face investigators in the fishing industry field. These include such questions as studying , the possibility of development of fast aiming at shoals at midwater depths; of bottom trawling with accelerated speed; perfecting of the trawl design as well as of its rigging when working on coral grounds. Great attention should be paid to the question of the wear-resistance of netting and of fishing gear in the tropical fishing area.
Study of these problems and introduction of the results of investi- - gations into industry will increase catches of fish and of other marine products in the Gulf of Mexico.'
SOME CHARACTERISTICS OF FISH PROCEFSING IN THE GULF OF MEXICO.
Processing of fish in the Gulf of Mexico as compared with that in seas of the temperate zone has a number or special features which are determined partly by the diversified composition of the catch as far as species are concerned, by law fat content in the raw material, and by
peculiarity of chemical and biological processes. They are connected in many respects with the high temperature of the air and water.
... 40 - 40 -
BRIEF DESCRIPTION OF THE FISH PROCESSING EQUIPMENT ON A FISHING VESSELS. / 158
Large fishing trawlers They include large fishing-freezing trawlers (BMRT) of the "Pushkin", "Mayakoveki" and "Leskov" type, and a fishing-freezing trawler (RTM) of the "Tropic" type. BRTM is intended mainly for catching and processing cod and redfish in northern latitudes. Due to the absence of this raw material, work conditions on these vessels in the tropical zone differ considerably. In BMRT, in order to provide cold for the freezing chambers and refrigerated holds there is an ammonia (double stage) refrigeration equipment (Table 10). In addition, under tropical conditions, there are installed on the main deck alongside the fish processing plant metal vats cooled by brine. According to need, on the deck metal or tarpaulin containers for cooling fish in water and ice may be placed.
On the RTM of the "Tropik" type there is no need to instal additional equipment, because in contrast to other types of freezing trawlers, it has equipment suitable for working in equatorial latitudes. For freezing or risn two compressors of Mark 1/8V-200-2 are used, which work according to the principle of direct evaporation. Holds are cooled by two compressors of Mark 1f4V-200-2. Second compressor (spare) works on the single stage compression cycle for air conditioning.
The refrigerating equipment of RTM of "Tropik" type provides freezing of 30 t. of fish during 22 hr.; hold cooling down to -25'C; production of 6 t. of crushed ice per 15 hr.; temporary fish cooling from 30 to 20C (25 t./24 hr-), and sea water (12 m3 per day), cooling medicinal cod liver oil; fish meal and
...41 for air conditioning plant. Equipment of the processing workshop on the RTM is designed for production of headless, disembowled fish and not filletted frozen fish.
For manufacturing fish meal large fishing trawlers have fish meal plants of direct drying type (vacuum outfit "Hartman") on vessels of the nPushkin" and "Mayakovskin type, and press outfits (made by "Atlas") on the "Leskov" and "Tropik" type.
On the vacuum-drying fish meal plant of the "Hartman" type, meal is made from both lean and rat raw material, obtaining a high quality half-finished product.
Below is given the technical Characteristics of the outfit made by "Hartman", composed of two apparatus each with a capacity of 10 t. of raw material daily. Capacity of installation(ror raw material) t/24 hr. t 20 Pressure of heating steam, kg/cm 3 5-4.0 Overall dimensions, mm. length 7800 width 6000 height 4600 (along the height of the press 6300) Total weight (bulk) of unit, t. 40 Weight (bulk) of raw material loaded simultaneously into drums, kg. 2500 Specific expenditure of steam for 1 kg. of raw material, kg. 1.55
On more complete fish meal plants of "Atlas" manufacture / 160 on vessels of the "Leskov" and nTropik" type f raw material of
42 ‘. s • 42
any fat content is processed as nwhole" meal, utiiizing the pressed liquid for making fish oil.
The equipment of "Atlas" manufacture with a capacity oi 20 t. per day of raw material consists of: a grinder with magnet, with a capacity of 2 t. per hour; a scraper conveyor for the raw material; a tank for raw material which with a worm conveyerects as a batchmeter for the steriliser; a sterili-
ser with a capacity of 22 t. per day; a press RZ with 22 t./day capacity; drier consisting of two drums placed one over the other; a transporter
of of the dry half-finished product; a mill with a capacity of 400 kg. of dried mass per hr.; a transporter of meal; packing worm conveyor
for cooling meal to 35 with a cooling jacket(the conveyor is provided with a packing device and a hand weighing scale); an exhaust for removal of steam, which is formed during the drying operation.
For processing press juice there are installed: electro-vibrating sieve (to strain juice); an intermediate hopper serving as ,container and a heater for juice; separator of the SOZA type (with capacity of 800 l/hr) and a eistern for hose.
Medium-size fishing trawlers. To these belong medium fishing trawlers with refrigerated holds (SRT-R) and medium fishing-freezing trawlers (SRTM).
• SRT-R of "Okeann type has a cooling plant with a total capacity of 51.600 K eal/hr under werking conditions. Ammonia is the cooling medium.
• .. 43 •
, -43-
In two refrigerating holds with total load capacity of 355 m3 the air
temperature is maintained at from -2 to C. SRT-R delivere mainly cooled fish to ports.
On the SRTM of umayakil type the cooling plant handles freezing and washing-circulating equipment; ice making, ana facilitates the • maintenance of temperature in loads: -18 C for starage of frozen product 0 and -6 C for storage of cooled product (vide Table 10). For the purpose of processing fish there are stationary and movable equipment. The stationary is situated on the main deck in its working area, between the
forecastle and the superstructure. The movable equipment usea for processing the bottom fish is composed of a hopper with tables for fish dressing,
a head-cutting machine of the flat cut of ITG Mark (40 fish per minute).
with a bucket conveyor; of a washing machine of ITM Mark (with a capacity
of up to 2 t. of fish); belt conveyors, traye and troughs. The SRTM delivers to ports mostly frozen and cooled fish.
LOADING, STORAGE AND UNLOADING OF THE FISH PRODUCTS
The fish is processed on vessels during a trip. Great part of the
frozen production is packed into cartons of 820 by 270 by 220 mm size 3 and 0.048 m volume.
Data is given below concerning specific loauing volumes of the fish
batches (with tare) during sea packing, m3/t.
•• .44 Frozen fish In blocks, including carton tare 1.8 - 2.3 Loose in cases or baskets 2.8 - 3.5 Cooled fish In wooden boxes(with ice) 3.0 - 3.5 In crates (with ice) 1.6 - 1.8 Fish meal / 161 Loose . 1 8 - 1.9 In bags 2 4 - 2.6 In briquettes 1 2 - 1.3
During storage of the fish proaucts it is necessary to check the temperature conditions in holds and efficiency of the holds' clo- sures, in order to avoid heat transfer. Before the end of a trip same of the fish may be loaded into the fish-freezing chambers and in port it should be unloaded first.
In tropical conditions the unloading of the frozen product is made by amall lots checking the temperature of air in holds. With temperature increase it is necessary to stop unloading, close the hatch and to lower the temperature to an established standard point.
It is necessary to remember that when hatches are open for a long time the brine batteries collect a heavy coat of frost, sharply lowering the efficiency of chilling in a hold and makIng difficult maintenance of a normal storage temperature of product.
... 45 -45-
WEIGHT, SIZE AND CHEMICAL COMPOSITION OF MAIN COMMERCIAL FISH. "
The results of investigations of the weight and size composition of commercial fish (more than 38 species and 17 families) in the Gulf of Mexico are given in Table U.
As is seen from Table 11, the most meat content is in Cybiidae and
Thunnidae, from . 63.4 to 72.8 %, least in common grunt 25.3 %. Most come- rcial fishes have 36 to 46 %.
In Table 12 are given characteristics of weight of separate parts of fish bodies as % of the total weight. In snappers and sea basses, porgies and Pomadasyidae the great specific weight of the head was noted (31 to 43 %). Lowest specific weight of the head have Cybiidae, Thunnidae(with exception of Little tuna), herring fAmily, that is 14 to 20 % of the total weight.
Thunnidae 3.6 to 10.7 % of total weight, Cybiidae from 5.7 to 8.0 % and fish-lizard (Synodidae) - 8.7 %, have a small proportion of bone; other fishes have fram 11 to 19 % of total weight.
In Tables 13 and 14 are given the results of determinations of chemi cal and calorie content in meat and also chemical composition of composition other parts of the fish body.
In the Gulf of Mexico meat of most fishes is characterised by a high content of albumen (vide Table 13) with an exception of Horse-eyed jack
....46 - 46 -
(Caranx latus) 19.5 %, white-mouthed drum (gicropogon furnieri) 19.1%, chopa (Lagodon rhomboides) 19.3 %, common grunt (Haemulon plumieri) 18.3 %, ronco jeniguano (Bathystoma aurolineatum) 19.5 %, isabelita (Holacanthus ciliaris) 19.6 % and Pomacanthus arcuatus 19.5 %. The meat of the bluefin tuna contains most fat : 30% of the total weight, Atlantic mackerel : 13.6% and sardinella aurita: 10.0%; other fishes have from 0.1 to 4.8% of fat.' Largest calorie content is in meat of bluefin tuna:397 cal/100 gin., in rabirubia : 77 cal/100 g. least Total content of mineral substances in meat of various fishes varies from 0.7 (bluefin tuna) to 3.1% (snappers).
Below is given the average content of chemical elements (in mg. %) in an edible part of fish (according to data of M.Stenevi, N. Olcott, 1963) mg/100 g. mg/100g (mg %) (mg %) Potassium 300.0 Iron 1 5 Chlorides 200.0 Manganese 1 0 Phosphorus 200.0 Zinc 1 0 Sulphur 200.0 Fluorine 0 5 Sodium 63.0 Arsenic 0 4 Magnesium 25.0 Copper 0 1 Calcium 15.0 Iodine 0 1
In Table 14 data is given concerning the chemical composition of heads, entrails, skin, fins, fish eggs and scales of some commercial fish. Trie fiah nead contains a great quantity of mineral substances, from 5 to 13.4 %• Furthermore, in a head (f rom 1.7 to 13.5 %), in internal organs (from 1.1 to 24.6 %) and in skin, in the majority of fishes higher content of fat than in meat was found.
...47 — 47 —
On the basis of the material quoted, most fishes (Fam. Thunnidae, Cybiidae, Coryphaenidae, Istiophoridae, Lutianidae, Serranidae, Sparidae, Scombridae and other) caught in the Gulf of Mexico, are more suitable for storage in fresh or fresh-frozen condition for cooking purposes.
Meat of the fish families Thunnidae, Cybiidae, Istiophoridae and Clupeidae can also be canned.
For manufacture of technical products the utilisation or small and less valuable fish is recommended (small ronco, drum, angel-fish, black angel-fish etc.) as well as useless fish taken along with these of commercial value, and waste frein fish dressing.
TRANSPORT OF RAW FISH / 169
Fresh fish can be stored without cooling at a temperature of 15 to 20Q0 for not longer than 2 hrs, at 10 to 15° C not longer than 3 hrs. At tempera- tures above 2desC it is forbidden to store fish without cooling.
Depending on conditions and duration of transportation, fish are cooled by means or ice or a mixture of ice and salt,.in cases; it is permissible to to load and to cool fish in bulk in the holds of vessels.
To carry fish in holds laying of planks by rows is necessary along the sides of the hold.
Prior to putting to sea, a by or bunker of the fishing vessel should be filled
...48 with finely crushed ice of a size not more than 2 to 3 cm, and covered by mats and clean bast mats and the hatch of the bey (the bunker) closed by a cover. When putting . out to sea, a vessel should have a reserve of ice and salt according to the anticipated needs:quantity of fish, air temperature and duration of fish transportation; the mounts of ice and salt should repre- sent no less than the 50% and 5% respectively of the weight (mass) of the expected catch. Salt should be stored in a dry place on the deek in cases or in barrels.
To safeguard the cooled fish from the rays of sun and to avoid cold losses the holds or the cooled fish are carefully covered with tarpaulin and straw mats or other insulating material.
Ice or ice and salt mixture is evenly distributed over the fish. Melt-water or brine as it accumulates is removed from wider the flooring.
Immediately after being filled with fish, vessels proceed to port of unloading. It is forbidden to delay vessels which are filled with fish.
When cooltne fish, it is forbidden to mix fish caught at different /170 times. Transport of different fish species from the place of catch should be made separately in different bays, holds and cases.
After dischereng of fish, the deek and areas that have been in contact with fish, cases and other equipment must be cleaned of slime, blood and scales, washed with water, ventilated and dried. Holds, cases, etc. must be washed every 5 days with hot water and brushes or mops and then scalded with boiling water. Equipment, and decks and places of processing - 49 - of the vessel should be disinfected not less than once in ten days by a 1% solution of calcium bypochiorite followed by washing with water (until all chlorine odour, has disappeared).
COOLING OF FISH.
Fish and other marine species when they reach a temperature of OC are called licooled" In the process of cooling the life activity of microorga- nisms is slowed down, as well as the action of ferments which bring about fish deterioration. The time of conservation of cooled products depends on quality of raw material, on method of cooling and on conditions of storage.
Cooling of fish by ice. Fish are placed in cases with layers of fine ice. The filled cases are covered with lids, staéked in piles on deék or in a hold and then covered by tarpaulin and other insulating material.
When transporting not longer than 12 hre and with air temperature up to 25.-. 0 it is permissible to place fish in a hold of the vessel in bulk with layers of ice. At the bottom of the hold crushed ice should be put in an even layer from 3 to 5 am thick and to distribute fish on it in layers of 5 to 8 am. The top layer of fish should have an ice layer from 8 to 10 am thick and be covered by insulating material.
Total height of fish stored in such a way while being transported less than 6 hrs should not be more than (in m.): Clupeidae, Scomber scombrus and other small fish 0.6-0.8 Large fish 0.8-0.9
... - 50 -
If transport takes longer than 6 hra the height of layer should not exceed 0.5 to 0.6 In.
Quantity of ice for fish cooling is given in Table 15.
Cooling fish by a mixture of ice and salt. When transporting fish
longer than 12 hrs at air temperatures above 25C, it is permissible to place fish in bulk in a hold of a vessel, with ice and salt mixture strewn over it.
Before loading on the planking of the hold ice is strewn in a layer of 3
to 4 an, then salt is sifted over it in the amount of 5% of the weight of
ice; then fish ie loaded and every layer of 5 to 10 am is sprinkled with
an ice layer of 5 to 8 am. The ice is covered by an even layer of salt in the amount of 5% of its weight. For better cooling of fish, it is recommended /171 to mix salt with ice before using, and to pour over fish the cold brine which is formed in a course of mixing. Total height of a layer of fish and of the
ice-salt mixture should not be more than 0.8 to 0.9 m.
When fish transport takes longer titan 24 nr., and temperatures are higher than 25e C a mixture of ice and salt (100 : 5) equal to the weight of fish.is used.
Fish cooling by ice and a mixture of ice and salt in containers with sea water. Large pieces of ice are washed with clean sea water and crushed to
pieces of 4 to 5 am. each in size.
With air temperatures higher than 15C the ice expenditure should amount
51 - 51 -
to 60% in relation to weight of fish, and with a temperature of 15 C it should be 50% of the weight.
20 to 30 min. prior to loading, a vat is filled up to 1/4 of its height with clean sea water to which ice is added in the amount of 40% of the total weight of ice destined ror cooling. The ice is sprinkled evenly with salt in the amount of 5% in relation to the weight of ice and ice and sait are mixed briskly. At the time of fish loading the temperature of the mixture in the vat should be not higher than fC.
The fish are peeked into the vat by layers, each 25 to 30 am. high.
First layer of fish is covered by crushed ice in the amount of 30% in relation to the total weight of ice which is destined for cooling, and by 5% of its weight of salt, then the second layer of fish is paCked, which is covered by ice and salt in the same amount up to the brim of vat. If the water level is lower than the level of ice and of fish, sea water cooled by ice is added to vat.
Temperatures in the layers are checked every hour and with an increase over 5 or 6 5C, ice is added. Permissible period of time for preserving fish under these conditions is 16 hr.
Fish cooling by circulating cold sea watey. Fish is loaded into vats and simultaneously they are gradually filled with cold water from the pressure tank or directly frein the refrigerator.
Quantity of fish placed into vat should constitute up to 2/3 of total capacity of vat.
...52 - 52 -
Checks are made in order tnat fish should cool in an uniform way.
Towards the end of cooling, temperature of water wnich leaves vat should not be higher than that of fish by more than 0.5 to 1.0 u.
Fish is cooled down to 0 - 1.5 °C during 50 to 60 min. and then the /171 water circulation is stopped. Under these conditions fish may be stored not longer than 16 tirs.
When fish is stored one day or more, every 12 hrs. cold water is pumped over the vats containing fish in quantity equal to 3 or 4 times the volume of vats in order to maintain the temperature of fish within the limits of frau 0 to 1.5°C. Rough estimate of ice expenditure for storage of fish is 50 %; of salt - 1.5 %, and of water about 40 % in relation to weight of the cooled fish.
FREEzING OF THE FISH.
For longer preservation of fish freezing is used. During freezing, body temperature of the fish is lowered to minus 8 or minus 10°C. or lower.
Fish with a botdy temperature of minus 8e C. or lower is termeu frozen.
Frozen products are prepared on fishing vessels as fillets, blocks of dressed fish with or without heads; small fish is frozen in briquettes, large, individually.
...53 - 53 -
Scheme of tecnnological process of the intensive freezing / 172 by air in industrial vessels SRT—R, BMRT and RTM.
Firm Delivery Sorting according to species, size and quality making fillets preparation of block, with entrails removed, with head or headiess cleaning of fillets and not dressed washing washing firming of fillets packing into trays packing into traye loaking into freezer loading into freezer freezing 1 freezing unloading from freezer unloading from freezer glazing glazing packing packing storage storage
Fish which come to the vessel by hopper are transferred to a sorting workshop where selection is made according to species, size and quality. Graded fish proceed to separate production lines for preparation of fillets, blocks, dressed with or without head.
Fish either dressed for blocks or not dressed is transferred for washing to a washer and then to a cutting table.
When preparing fillets, fish is washed in machine in the course of filleting. If washing in machine is not sufficient, fillet is additionally
...54 • - 54 -
washed under a shower on a conveyor when it proceeds to the skin removing
machine. After washing before freezing fillet is firmed by solution of
cooking salt with a specific gravity of 135 (This is not clear. Transi.), because the fillet with scales removed, and especially skinless is subject to the more active action of microorganisms.
Firming is done by submerging fillet in net containers in fixing solutions or by sprinkling with fixing agent on the net conveyor. Firming
takes 1 or 2 min. Sometimes an antiseptic of the active chlorine type in the amount of 0.08 to 0.1 % is added to the solution of salt.
By using salt solution albumenous substances are firmed at the surface of fillet and form a film which protects it from action of external factors. The firmed fillet is slightly dried in an air current and is then transferred to a dressing table where portions of fillets from 0.5 to 10 kg. are made; here also are prepared portions of fish either in block or not of 10 kg. each. Finished portions are packed into trays. Fillets in briquettes and fillets individually frozen are wTapped in wax paper, "half-wax" paper or in cellophane. Fillets are closely packed in pans in rows, and the first raw is placed with skin downwards, and the upper row with the skin upwards.
Blocks are packed in uniform, close-fitting rows while heads or parts near the head are put towards the outside ends of the container. Small fish
are packed loose, if possible parallel to each other. Into one tray are / 173 packed fish belonging to the same species, size and quality. After filling
a tray it is covered by a lid, locked-on by clamps and placed in the freezing locker (SRT() or put on trolley-shelves, 48 trays on each and rolled into freezing chambers (BMRT and Ri).
... 55 - 55 -
Duration of freezing is from 3.5 to 4.0 hr. at 30 to 35 C. At the end of freezing the temperature of the fish body is lowered to minus 20° C.
On each freezing chamber and freezing locker for checking time of fish freezing a registration sheet is hung where the times of loading and of unloading fish are marked.
The coating of frost forming on evaporators of the freezing chambers is periodically removed (not less than once a week).
When frozen, the trays with fish are removed from the freezer and the fish are transferred for glazing. The water temperature in a glazing tub should not exceed 2.0 to 3.5"C. After removing the lid from a tray it is lowered into the tub. The briquette of fieh is removed from the tray and is covered by a thin crust of ice, that is with glaze. The glazing should be transparent, amooth, uniformely covering the briquette or a whole fish, from 2.0 to 3.5 mm thick. The glazed fish is packed in cartons, three bri- quettes to each. Each carton contains fish of one species, size, and quality. Cartons should be clean, dry, without any foreign odour. Before paCking fillets , cartons both inside and under the lid are lined with wrapping paper (it is not necessary for blocks). Inside a carton its sides are provided with heat insulation by lining with carton material. The de- formation of boxes can result from improper shape of briquettes, that is why when filling trays before freezing, it is necessary to pay attention to proper packing of fish into them. The boxes filled with frozen fish are transferred by transporters into the hold for storage.
...56 - 56 - ,
Before loading, the hold is cooled to minus 18 C. The coating of frost is removed from batteries.
Boxes are placed in the hold in Close stadks with lining every 4 or 5 rows. The product is atoCked separately in holds, according to species and method of processing. The temperature and relative hnmidity are checked. The relative humidity inside a hold should be from 95 to 109 %. The higher humidity of the àir, the lesser the loss through drying.
It is recommended to stock frozen lean fish at a temperature not higher than minus 18 or minus 20%. and fat fish not higher than minus 25 to minus 30'O. The temperature during storage in holds should be uniform. Only fluctuationiof short duxation are permissible, not more than by 0.5 e. While loading or unloading holda to up to 50 % of their capacity a rise in temperature is allowable by 3% during loading and during unloading of more than 50 % of their capacity, only by 4 °.
PRELIMINARY PRCCESSING OF TUNA AND FISH OF 'PUNA TRADE.
The quality of raw fish should be in line with good technical practice.
Fish which havo been an the deck for more than 2 hrs exposed to the raye of the sun may not be processed. Fish caught irrespective of its weight has to nave its blood immediately removed by one of the following methods: / 174 either by slitting its belly, or by removing its head and entrails, or by removing gills and entrails.
...57 1 4 I - 57 -
Fish weighing more than 10 kg is subjected to the following processing: - all fins are removed except the tail fin (up to 7 cm. is left from its base);
- the head is removed by an oblique cut, cutting the fish body fran pectoral fin upwards and downwards, in parallel to the gill covers. The head is separated from the body by a transverse blow of an axe. Very large carcasses are divided into transverse sections not less
than 50 am. long. A large carcass with head removed is dressed as a fillet. The fish is cut along the spine along the backbone from the head towards the tail; entrails are removed; coagulated blood and the lining of the ventral cavity
are cleaned out. Fran smaller carcasses the head is ranoved together with entrails.
Following the dressing, the fish is well washed and left for 10 or
15 min. for draining. It is then frozen in a hanging position, previously tying the tail with a string loop. Fish sections are frozen on racks. The
process of freezing is conducted at a temperature of minus 20'C and lower,
dawn to a body temperature of minus 8 °C. The frozen fish is weighed, packed
and stored at a temperature not higher than Minus leC.
PREPARING FISH MEKL FOR FODDER.
Raw material for preparing fish meal fodder is waste from dressing fish before freezing and catches of non-food fish.
For preparation of fish meal the EHRT has two types of fish meal equipment: press drying and direct drying.
...58 — 58 -
Work scheme of the press-drying equipment
raw material cutting up cooking
pressing drying
grinding and pressing packing storage
Cutting of the raw material is of great importance for output and quality of finished product. In practice it has been proved that it is useful to cut up large raw material down to pieces of a size of from 20 to 30 mm. The cut raw material is delivered by a loading worm conveyar to a hopper. Small fish that do not need to be cut is delivered immediately to the hopper, omitting the cutting. From the hopper fish is fed to a boiler for cooking. To start with the boiler is filled with raw materiai ana the first loaded portion is cooked for 10 min. Its cooking ended, the raw fish is continu- ously supplied. Cooking duration is 20 min. Temperature of cooking is from 90 to 105 °C. The temperature of the cooked mass should not exceed 80%., because at a higher temperature greater lose of albumen substances is obse- rved, and, consequently, a lowering of the fodder quality of the meal. A well cooked mass is easily separated from bones and there is a lack of blood /175 traces near the backbone. From the boiler the cooked mass goes to a press. Pressing is done for the purpose of dividing the cooked mass into solid substances and a liquid containing fat. For normal working of the press raw material should be delivered evenie.
...59 -59-
When pressing a lean raw material the pressed liquid consists mainly of water and albumen in addition to a small quantity al fat, because under the pressure used fat is not extracted in full. Increase of pressure is not recomuenued because it results in a loss of albumen in the mass being pressed.
The liquid obtained from the pressed pulp should be from 45 to 50 % (with strong compression of the pressed mass in the hand, there should be no trace of moisture).
The pressed mass is fed to a mill where to facilitate the drying process the pulp is broken up and transferred by a mixing and transporting worm conveyor to drying drums for drying up to a final moisture content of
6 to 8 %. Inside the first drum drying is done at a temperature of 80 to 90''C. and pulp is dried out down to 10 to 12 %, and the second at 75 to 856C. down to 6 to 8 %.
The rate of drying is regulated by modifying the steam supply and the degree of suction of the humid air. From the drum the dried product is fed to the transporter of the dry seri-finished product and in a course of moving is partially cooled. Then it goes to a mill fitted with a magnet. After grinding, meal goes on the packing worm conveyor and during transporta- tion cools down to 35 eC., it is then poured into bags, cooled and weighed. Bags are sewn up and placed into meal hold. It is necessary to keep the meal at a temperature'not higher than 10'.0. and a relative air humidity of 60 to 70 %. When storing, bags are placed in such a way as to provide good circulation of air between them.
Some BMRT have an equipment for direct drying of the fish meal. In this case, the drying is conducted under reduced pressure in three stages.
...60 - 60 -
First stage is of 25 to 30 min. duration. Water discharges easily and in quantity, that is why it is sufficient to heat the drying drum by a stem jacket. Second stage takes about 80 min. Drying is carried out at a pressure of 300 to 400 mm of mercury column, pressure of steam in the supply line of 1.5 atm. and drying temperature of 80°0. It is not permissible to reduce the vacuum and to raise the drying temperature, for this will cause intensive secretion of glutinous substances from the raw material and the formation of moist lumps that will be hard to dry. The duration of the third stage is of 90 min. under a pressure of heating steam equal to 2 or 3 atm.
To determine the end of drying, a sample of the material is taken and wrung out under a hand-operated press. If an albumen mass can be pressed through the openings of the cylinder, drying should be continued. Drying is considered complete When during pressing only fat is isolated.
Total duration of the drying process is from 3.0 to 3.5 hr. The moisture content in the dried matter is from 6 to 8%.
After drying, the semi-finished product is immediately subjected to ' pressing, because from the cooled mass fat separates only slowly and the press productivity becomes lower. Pressing continues for 70 min. under a pressure of 450 atm. The pressed out briquittes are packed into cotton bags (packing into paper bags is allowed), and are stacked in the hold.
For all commercial vessels working in the Gulf of Mexico, the norm of the fish flour output is 19% in relation to the weight (mass) of the raw material which was supplied for pressing. - 61 -
Processing the broth..When cooking the fish waste and pressing the /176 cooked fish mass, a liquid part is removed from them, that is a broth, which contains water soluble substances, fat and solid albuminous particles. This liquid part is then directed to a following processing. Firstly the broth goes to the vibrational sieve for separation of heavy particles, and the liquid fraction passes to the intermediate container. Solid albuminous parti- cles are again carried by a conveyor. The liquid part in the intermediate container is heated up to 90'C and proceeds to separator. Pure fat from a separator is poured into containers, and the solid remainder into tanks.
PRODUCTION CF SEMI-FINISHED PRODUCT OF FISH OIL.
The raw material for obtaining a semi-finished product from the cleaned fat on the trawlers is fish liver with a large quantity of fat and vitamins A and D.
Fat is extracted from the liver by means of melting by live or pre- ssure steam with its subsequent separation from the albuminous mass.
It is necessary to store the oil obtained in a dry, cool place with a temperature not exceeding 5 to lO cC.
Further use of the obtained oil is determined according to the liver of which fish it was extracted as well as to its quantity and its content of vitamins A and D, and of unsaponifiable substances.
...62 • • - 62 -
TECHNICAL AND CHEMICAL CANTROL OF MANUFACTURE.
During the carrying out of the production processes laboratory workers and a plant technologist carry out syetematic control of the quality of raw ma- terial and of finished product. This includes: raw material consumption per unit of finished product, preparation of records and also taking care of the sanitary and hygienic conditions of work.
METHODS OF CCNTROL OF MANUFACTURE.
Under the conditions in the vessel control of production is made by organoleptic and chemical methods.
Organoleptic methods determine the external look of the raw material or of the finished product, its smell, taste, oolour, consistency, lack or presence of external damage, parasites and other defects.
Physical methods serve for the control of the technological process: temperature, relative humidity', speed of air movement and determination of the indexes of raw material and of finished product.
Dy chemical methods freshness of raw material (if necessary), concentra- tion of solutions, quality of raw material, semi- and finished products are determined.
CONTROLLING QUALITY OF RV MATERIAL. The quality of a live fish, provided it has no signs of mechanical damage, eymptoms of siékness or parasites does not, as a rule, invoke doubt. A characteri-
stic sign of the good quality of a live fish is speedy reaction to irritation and
•••63 - 63 - retention of swimming ability.
Raw material directed to preparation of frozen products should be /177 cheeked according to the following indications: freshness of fish, size, weight, fatness,presence or absence of mechanical damage, intactness of scales etc.
Most important point is quality of the raw material. Freshness of fish is related - to certain modifications, that take place in the flesh fram the mament of catching up to the beginning of processing, and also with conditions of storage.
METHODS OF SELECTING SAMPLES OF FISH RAW MATERIAL AND OF DETERMINING ITS QUALITY.
In order to determine the freshness of the raw material according to organoleptic signs, fish is taken from a catch or from the horper where it is preserved up to processing.
Size of a sample depends on quality of fish, qualitative homoge- neity of species and size of catch.
If fish are large, from different places in the catch 1 or 2 speci- mens are taken and by means of external Checking (size), fatness, state of external integuments and quality are determined. If doubt arises as to uniformity of fish quality, then from different layere of the catch are taken from 20 to 30 samples with a total weight of not more than 100 kg. Individual samples are cambined, composite sample is made and it is sorted according to quality.
• ••• 64 - 64 -
In case of need of chemical analysis, from the sample a portion is taken for the laboratory, which even of rather small weight, should clearly enough characterize all the catch.
Determination of freshness is made according to organoleptic and chemi- cal indications.
BY ORGANOLEPTIC METHOD ARE DETERMINED:
Condition of external integuments. Slime covering the surface of a fish which has just died is transparent with a fresh fish smell. During storage the fish slime becomes dull and dirty; its small becomes slightly sour, and with a long duration of storing, putrid.
Colour of integuments of the fish which has just been taken from water is bright, and on storing it becomes dull.
Colour of gills changes according to quality of fish, that is from the bright red in fresh, up to dirty-gray in one of the poor quality.
Eye condition . Shining, bulging and light eyes show the recently dead fish, and dull, sunken and especially hollow eyes show lowering of quality.
Determining consistency, that is the ability of flesh on the back of fish to recover after being pressed with a finger. The elastic consi- stency is maximum in a case when there are no pressure marks left or when they disappear fast - then fish is completely fresh; with firm consistency pressure marks disappear fairly quickly, that means fish is fresh; if marks from pressing do not disappear the fish is not fresh.
...65 e ` - 65 -
Smell and taste of flesh. The enell of flesh is determined after re- moval of slime from the fish surface by washing it in water.
In large fish the smell is determined at the transversai eut of the body or by using a knife which is introduced into the body on the belly side near the anal orifice towards the backbone. On removing the knife smell is speedily determined.
Fresh fish smells purely of fish. An unpleasant smell indicates a ledering of fish quality. When determining smell of a fresh frozen fish, knife should be slightly warmed.
A good method of determining freshness of fish by smell and by taste consists in "test by cooking". Small pieces are cut out from the dressed fish and put into boiling water. By periodically opening the lid of pan the smell of the steam is observed. Smell and taste of flesh is determined after cooking of fish.
Condition of belly. Normal condition of the belly shows good quality of fish. Swollen belly indicates formation of gases in intestines due to putrefication which has started inside the fish.
Condition of anal ring. Completely fresh fish has an anal ring sunk and of pale- rose colour. With a spoil this ring becomes protruding and of dirty red colour.
DETEEMINING FISH FRESHNESS BY CHEMICAL METHODS.
When difficulties or disagreenents arise concerning an organoleptic
judgement of the quality of the raw material, fish is sent to laboratory for evaluation by Chemicalmethods.
...66 - 66 -
On delivery to laboratory fish is freed from mechanical dirt and of scales. Washing of it is not allowed. Before processing frozen fish is thawed in the air at roam temperature.
After cleaning the surface of the body from impurities and after remo- ving scales, when the fish is large, its head and fins are removed; its belly is cut and internal organs are removed as well as its sex products. Then the back bone and other bones are removed. Flesh, along with subcutaneous fat is carefully separated from the skin and placed into one container. When the fish weighs more than 500 gm only one half-fillet is taken; if more than 1 kg., half-fillet is cut into pieces from 2 to 4 cm.., and every second one is taken for analysis. Small fish (sardine) is not divided.
Prepared sample is ground twice in a meat grinder, well mixed and then from 250 to 300 gin of it taken for . analysis. Preserving non-processed samplee
of ground samples (in a jar with a well-fitting cork) is permissible at a temperature not higher than 0"C., and for not longer than 6 hrs.
The qualitative condition of fish may be quickly determined by two
reactions: Eber's reagent (detection of volatile nitrogen bases) and a test for hydrogen sulphide with lead salt (detection of volatile sulphides). These
reactions may be made in a quick and easy manner.(fram 15 to 20 min.)
Test with Eber's reagent. Ammonia and amines which are found when
fish deteriorates (mono-, di- and threemethylamine) in the presence of hydrochloric acid give a clearly visible white cloud of ammonium chloride
Net-HC1->NH3 4Ci Eber reagent is prepared fram one part of 25 % hydrochloric acid
... -67-
with specific gravity of 1.12, three parts of 96 % ethyl alcohol and one part of ethyl ether.
In a wide test glass of diameter from 15 to 16 mm, from 2 to 3 ml. of Eber reagent is placed, it is then corked and shaken 2 or 3 times. Then the cork is removed and quiCkly replaced by another, that has a glass tube through it; this has a Closed end on which a piece of flesh of the fish under investigation is it (temperature . of the test should be Close to temperature of the surroundings).
The piece of flesh should not touch the wells of the test glass and should be 1 or 2 am. above the reagent.
The intensity of reaction is marked in the following way: / 179 - negative, a cloud is not formed;
feebly positive: the cloud is hazy, and disappears quickly; +4. positive - a cloud appears after a few seconds and remains permanently; 1- +reaction is sharply positive: the cloud is dense, appears immediately after introducing a sample into the test glass.
It is known that a definite relation exists between the reaction of
Eber and the grade of fish, determined by the external indications: For fish which has just died or is definitely fresh (1st grade): the reaction is negative;
For fish stored for same time (2nd grade): the reaction is feebly posi- tive (-F.);
... 68 , • • - 68 - •
For fish with no grade , reaction is positive or sharply positive(-i- + )
For fish epoiled, reaction is sharply positive(4, + i) or (+ + F f). The cloud appears when fish is approached to the test glass containing the reagent. The test for hydrogen sulphide. The hydrogen sulphide which is formed when fish deteriorates, reacting with a lead salt gives: H23 Pb(CH3000)2-- PbS 2CH3COOH. Into a glass jar, witl; a capacity of 40 to 50 ml, the fish mixture is put looselY. On a strip of filter paper from 0.8 to 1.0 am wide is put 3 to 4 drops of alka- line solution of lead acetate. Paper is supported by weighing bottle, the tube is cloeed. The distance between the paper and the ground fish should be about 1 an. The sample is left at room temperature for 15 min. Simultaneously a blank test is conducted. AU conditions of the test are duplicated, except sampling. After 15 min. papere of the actual and blank tests are compared. The blackening of the Pb(CH C00), wetted areas of the paper in the actual test indicate the 3 2 presence of free hydrogen sulphide.
The intensity of the,reaction is graded in a following way:
-- negative; traces;
•- feeble positive. Brown colouring at the drop edges; 4 +-positive. Brown colouring of the whole drop, intensifi.éd on edges; 4.-.+.sharply positive. Intense dark-brown colour of the whole drop.
... 69 -69-
The interdependence between the freshness of the fish and hydrogen
sulphide reaction is as follows:
nah which has just been killed and fish of the first grade: reaction negative; fish of the.2nd grade: fish ungraded:
fish deteriorated:4- A- ori- f -t•
Preparing the solution of lead acetate salt. A 30 % solution of so- dium hydroxide(NaCH) is added in successive amall quantities to a 4 % solution of lead acetate until the precipitate of lead hydroxide Pb(OH)2 whiéh forms in the beginning is just dissolved.(an excess of alkali should be avoided). The solution obtainedis filtered through a paper filter.
Schemes of technological and chemical controls when making frozen production and the fish meal are given in tables 16 and 17.
DETERMINING THE WASTE, PRCCESS LOSSES AND CALCULATING THE CUTPUT / 181
OF THE FINISHED PRODUCT.
To determine the magnitude of waste, losses and expenditure of raw material per unit of production, laboratory workers jointly with a technolo- gist are carrying out control tests under industrial conditions.
As waste is considered parts of the fish body that are separated in a course of dressing, and are either inedible or of little food value. Waste is not lost in processing because it is used later, mainly in preparation of various feeds and technical products. Losses, however, such
.1.70 -70- as decrease in weight (mass) of raw material as a result of a partial loss of organic substances and moisture in the course of processing, are not recoverable.
When control work is carried out, quantities of waste and losses are related to the weight (mass) of the raw material or semi-finished product and are expressed .in percentages. Waste and looses may be considered as a whole during a process or separately for each operation. They may be determined by weighing the raw material, semi-finished and finished products, or calculated according to their chemical composition.
In calculation by weight, losses are calculated in % for separate operations of the process in relation to the weight of the raw material, according to the following formula:
(Q-q) 100
where X - losses in given operation, %; /182 Q - weight (mass) of the raw material, kg.; q - weight (mass) of the semi-finished product after concluding the given operation, or weight (mass) of the finished product, kg.; P - total of all losses during previous operations, kg.
If there is a waste, the formula is as follows:
= (4-q-d) 100 p where d is weight (mass) of waste, kg. (the remaining symbols are the same).
•••71
_ 1 .
Below are given norms of the output and losses on storage of the frozen / 182 fish and of invertebrates accepted by the Ministry of Fisheries of the USSR for vessels working in the Gulf of Mexico.
Fish Method of preparation Produ- Coeffi- Stock losses by months, ction cient of output, conversion of produ- ction into raw matter 1 2 3
Yellow-fin tuna Bled, gutted, with head, 87.5 1.124 0.33 0.45 0 . 57 without fine, nOn -glazed Bled, gutted, headless and 76.5 1.307 0.33 0.45 0.57 finless, non-glazed Little tuna Bled, gutted, with head 88.5 1.130 0.33 0.45 0.57 Bled, cleaned, headless 65.0 1.538 0.33 0.45 0.57 and finless Atlantic bonito Gutted, headless 64.8 1.543 0.35 Not Cleaned, glazed • 99.5 1.005 0.26 0.44 Mutton snapper, juvenile Mutton snapper, yellow- Not dressed, glazed 99.4 1.006 ••• .1.11 ••••■ tail snapper, line snapper and Cubero.
■ Sailfish Bled, dressed, headless 65.6 1.524 • • •11 and finless Swordfish,marlin Bled, cleaned, head and fin 65.7 1.522 1111•• removed Dolphin Bled, cleaned, head and fin 65.6 1.524 renoved Bled, cleaned, with head 71.4 1.400 Sardine Not dressed, glazed 99.5 1.005 0.07 Scup . Sanie 99.5 1.005 0.25 0.35 '0.44 Porgy n 99.5 1.005 0.26 0.35 0.44 Barracuda 99.5 1.005 0.26 0.35 0.44 Ronco il Bluefish It 99.4 •1.006 0.30 0.39 0.48 Gutted, headless,not glazed 61.8 1.613 0.33 0.45 Not dressed, not glazed 98.8 1.012 0.33 0.45 0.570°57 Merou Same 98.8 1.0d2 0.33 0.45 0.57 Atlantic mackerà Not dressed, glazed 99.5 1.005 0.07 - Gutted, headless 66.0 1.516 _ MM. Jack Not dressed, not glazed 99.5 1.005 0.07 - . Sea bremn Not dressed, glazed 99.5 1.005 0.26 0.35 0.44
Continuation /183
Produ- Coeffi- Stock losses by months ction cient of Fish Method of preparation output, conversion of produ- 1 2 3 ction into raw matter Atlantic cutlass- Not dressed, glazed 99.5 1.005 0 .26 I 0.35 0.44 • fish Butterfish Sanie 99.5 1.005 0.26 0.35 0.44 Aguaji Not dressed, glazed 99.4 1.006 0.26 0.35 0.44 Congereel Not dressed, not glazed 98.8 1.012 0.33 0.45 0.57 It Il Guttéd, headless,unglazed 74.8 1.337 0.33 0.45 0.57 Amsrican sole Not dressed, glazed 99.5 1.005 0.26 0.35 0.44 Shark Gutted,headless, glazed 44.5 2.469 II Trunk glazed 37,5 2.667 it» Fillet with skin on 27.9 3.584 II Skineless fillet 26.9 3.718 Shrimp Not dressed, cooked,frozen 84.7 1.181 0.30 0.39 in blocks, glazed II Not dressed, cooked,frozen, in boxes 1 kg each or less, glazed Neck in carapace, cooked, 53.7 1.862 0.30 0.39 frozen, in blocks ,glazed
In conclusion it is necessary to note, that the present work does not
claim to give clarification of all the questions connected with processing fish in the Gulf of Mexico, because not all results have been worked out. At the present time investigations still continue, technical schemes of manufactu- ring are being defined in a more precise manner and in accordance with further accumulation of material some data may be completed. -73-
LITERATURE RECOMMENDED /184 Chapter I.
1. Sailing directions in the Gulf of Mexico and in Carribean Sea , UGS VMF, 1962. Marine Atlas, vol. II, GU VMF, 1953 (Lots la Meksikanskogo zaliva i Karaibskogo moria. Morskoi Atlas) 2. Collective Works: "Soviet-Cuban Fisheries Investigations", Publ. Pishchevaia Prœyelennosts, 1965. (Sb. Sovetsko-Kubanskie rybokhoziaistvennyie issledovania)
3. Arnold E. L.,Gulf of Mexico plankton investigations, 1951-1953. Spec. Soi. Rep. Fish. U.S. pep/Interior. Fish and Wildl. Serv N 2,69, 1958.
4. Carsey J.B. Geology of gulf coastal area and continental shelf. Bull. Amer. Assoc. Petrol. Geol., V. 34. N 3, 1950. 5. Dietrich, G., The American Mediterranean , (Das Amerikanische Mittelmeer, Zertschr. Gesellsch. f.
Erdkunde zu Berlin, 1939) 6. Duarte Bello P. P., The Corals of Cuban reefs, University of Havana,1963 (Corales de los arrecifes cubanos, Univ. de Liu Habana)
7. Ewing M., Worzel J. Z., Kricson D. B. and Heezen B. C. Geographical and geological investigations in the Gulf of Mexico. Part I. Geophysics. v. 20, 19 -)5. 8. Gulf of Mexico, its origin, waters and marine life. Fishery Bull. Fish & \Vildhie Serv., V. 55, N 89, 1954. Mattison G. C. Bottom configuration in the Gulf of Mexico. J. Coast and Cieode- 9. tic Sur., I, 1948. 10. Parr A. E. Report on hydrographie observations in the Gulf of Mexico and the adjacent straits made during the Yale Oceanographic F.xpedition on the Mabel Ta tir in 1932. Bull. Bingham. Oceanogr. Coll., V. 5, N I, 1935. 11. . Pilot charts U.S. Navy Hydr. Serv., 1965. Price W. A. Building of Gulf of Mexico. Gulf Coast Geol. Soc.. FiNt Ann. Altg.. 1951. 13. Sverdrup H. U., Johnson M. W. and Fleming R. H. The Ocean,. ets., 14. • Tapanes J. J. Afloramiento y corrientes cereanas a Cuba. CIP. Contr. 17. 1963.
Tapanes, J. J. , Springs and currents near Cuba, CIP, Contr. 17, 1963
... 74 - 74 -
Chapter
1. Akimushkin IV., Golovonogie molliuski SSSR, Izd-vo AN SSSR, 1963 (Cephalopoda of the USSR, Pub]., by Academy of Science,USSR) 2. Primety moria, Geografgiz, 1963 ( Distinctive marks of the sea). 3. Kondakov, N. N., Golovonogie molliuski dalnevostochnykh morei SSSR,
Issledovania dalnevostochnykh morel SSSR, Vol. I, Publ. AN SSSR, 1941.
(Cephalopoda molluscs of the far-eastern seas of the USSR, Studies of the far-eastern seas of the USSR). 4. Malcolm, K.R., Ekonamicheskoe znachenie kal'marov Severnoi Atlantiki, RYbnoie Khoziaistvo, 1964.
(Economic importance of squid in Northern Atlantic., Fisheries) 5. Sbornik "Sovetsko-Kubinskoie rybokhoziaistvehnyie issledovania", Pub].. Pishchevaia Promyshlennost', 1965.
(Collective Works "Soviet-Cuban Fisheries Investigations") 6. Torrente, Kh. Dobycha gubok na Kube, Rybnoie Khoziaistvo, No 12, 1964. (Harvesting sponges in Cuba).
7. Anderson W. W. Early development, spawning, growth and occurrence of the sil- ver mullet (Alugil curema) along the South Atlantic coast of the United -,tates. FkTh Bull. Fish and Wildl. Serv. V. 57, N 119, 1957. O. Anuario estadistico de actividades pesqueras en aguas territoriales meNicanas. Mé- xico, 1953—.1957, 1963.
( Annual statistics on fishing activities in Mexican territorial waters. Mexico 1953 - 1957, 1963. ) 9. Annuario estadistico de pesca en ah-os 1961 y 1962. Consejo nacional de la pesca Habana. 1963.
(Annual statistics on fishing operators in 1961 and 1962. National Council of Fisheries. Havana 1963.)
... 75 -75-
/184
10. A r a t a G. F. A contribution to the life history of the swordfish. Niphias gladius off the coast of the U. S. and the Gulf of Mex. Bull. Mar. Sel. Gulf and Caribbean, V .4, N 3, 1954. Atlantic Ocean Fisheries. London, 1961. 11 , Baughman J. L. Scombriformes, new, rare, or little known in Texas waters with 12. notes on their natural history or distribution. Trans. Texas Acad. Sci. V. 24, 1941 13. Baughman J. Z. and Sp ri nger S. Biological and economic notes on sharks of the Gulf of Mexico, with especial reference to those of Texas and a key for their identi- fication. Amer. Middle Nat., V. 44, N 1, 1950. Berry F. H. and B a rr e t J. Gilraker analysis and speciation in the thread herring genus Opisthonema. Bull. Int. Am. Trop. Tuna Comm. V. 7, N 2, 1963, and their distribution. Bull. Fia. St. Mus., 15. Br i ggs J. C. A list of Florida Fishes 2 (8), 1958. 16. Bues a R. J. Las pesquerias cubanas. Contr. del CIP, M 20, 1964. • (Cuban Fisheries, CIP, 0cmtr. No 20, 1964
in the Bull is H. R. Jr, Preliminary'result of deep-water exploration for shrimp • 1. V. 18, N 12, 1956. Gulf of Mexico bv the m/v Oregon (1950L'1956). Comm. Fish. Rev., the southeastern B u!! is 1-1. P. J r. and B at h j en W. F. Shrimp explorations off of the United States - (1956-1958). Comm. Fish. Rev., V. 21, N 6, 1959. coast northern Gulf of 12. Bu rk en r o a d M. D. Further observations on Penaeidae of the Mexico. Bull. Bingham Ocean. Coll., V. 6, N 6, 1939. northern Gulf 204. Burke tr road M. D. Further observations On the Penaeidae of the of Mexico. Bull. Bingh. Ocean. COIL 5 (2), 1939.
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...76 76 -
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and fisheries resources of Latin America. Fish. Div. FAO U.N. Washington,1951
63. Howell R.L. Los escanbridos en Cuba. Su biologia e industrialisacion. CIP Contr. N 2, Haban, a Cuba, 1953. ( Scambridae in Cuba; its biology and industrialisation.)
shrimp industry of Florida. Flor. St. Bd. Conserv. 64• I d y Il C. P. The commercial Marine Labor., Univ. Miami., Educat. Ser., N 6, 1957. ' 65. I v e r son E. S., J o n es A. E. and I d y Il C. P. Size distribution of pink shrimp. Penaeus duorarum, and flat concentrations on the .Tortup,as fishing grounds. . Fish. and Wildl. Serv., Spec. Sel. Report Fish., N 356, 1960. 66. J a ry i s N. D. Fishery for red snappers and groupers in the Gulf of . Mexico. Rep. U. S. Bur. Fish. Invest. N 26, 1935. . 61. J o r d a n D. S., E v e r m a n n B. W. The fishes of Nortlh and Middle America. U. S. Nat. Mus. Bull. 47, Part. 1, 1896. 68. J o r d a n D. S., E v e r m a n n B. W. The Fishes of. North and Middle America. Bull. U. S. Nat. Mus. N 47, Part 11, 1898. gaule filles. Neu . 69. -- J o r d a n D. S., E v e r ma n n B. W. American food and York, 1905. r Uslips 10. . J or d a n D. S., E v è r ma n n B. W. and Cl a r k H. \V. Check list nr, th of the northern boundary - and fishlike vertebrates of North and Middle America north of Venezuela and Columbia. Bureau of Fish. Report US Commiss. Fish Par I I. l(r2q. 71. J i b b e S. N., D a y L.. R., D ou cet W. F. The swordfish (Xlphius &dills I. i its lifehistory and economic importance in the Northwest Atlantic. Fish. Res.: Bd. Caira- da, N 130, 1961... 72. K I a w e W. L. Larval tunas from the Florida current. Bull. Mar. Sci..Gulf a. Carib- bean, V. 10, N 2, 1960. 73. K I i m a E. F., T a b b D. C. A - lontribution to the biology of the spotted weak- fish-Synoscion nebulosus (Cuvier),- from northwest Florida with a description of the fishery. Fla. State Bd. Conserv., Tech. Ser. N 30, 1959.
••• - 78 -.
74. Knapp F. P. Menhaden utilization in relation to the conservatilon of food and game fishes of Texas Gulf coast. Transactions Amer. Fish, Soc. V., N 79, 1950. 75. Kutk uth n• J. H. Gulf of Mexico commercial shrimp populations -- trends and characteristics, 1956-1959. Bull. Fish. and Wildl. ‘Serv. V. 62, N 212, 1962. 76. L a M,o n t e Fr. A review and revision of the marlina genus Makaira. Bull. Amer. Mus. Nat. Hist. V. 107, Part. 3, 1955. 77. L.a y n e J. N. Observations on marine mammals in Florida waters Bull. Igor. St. Mus. V. 9, N 4, 1965. 78. Linder M. J., AnderSon W. W. Growth, migrations, spawning and size distribution of shrimp Penaeus setiferus. Fish and Wildl. Serv, Bull. V. 56, 1956. 79. Linder M. J. The fisheries and fisheries resources of Mexico. Fish and Wildl. Serv., Comm. Fish. Rev., V. 10, N 8, 1948. 80. Longley W. H„ Hildebrand S. F. Systematic catalogue of the fishes of c Tortugas and Florida. Carnegie Inst. Wash., Publ. V. 535, XIII, 1941. 81. Ci I LOy a a- s -Svendsen B. Der Tintenfisch und seine Weltwirtschaftung. V. 16, N 51-521964. - - • ( The culltefish and its worldwide economic importance ) 82. Lewery G.H. Check list of the mammals of Louisiana and adjacent waters. Occ. Papers Mus. Zool. Louis. State Univer. N 13, 1943. 83. Lonano y Rey F. Los principales peces marinos y fluviales de • Espana. Madrid, 1949. (Nain Spanish fresh water and sea fishes, Madrid, 1949.)
84• Manning S. F. Problems of sea farming aren't all technical, Nat. Fisherrnann 44, N 1, 1963. 85. Manning S. F. Trends in American shrimp cultivation. World Fish., V. 13, N 12, 1964. 86. Martinez J. The Cuban fishing industry. Fishery Leaflet 308. Fish. and Wildl. Serv. Wash., 1948. 87• Martinez J. L. The Cuban shark industry. Fishery Leaflet . 250. Fish. and Wildl. Serv, Wash., 1947. 88. Mather F. J. and Gibbs R. H. Distribution of th.e Atlantic bigeye tuna Thun- nus obesus in the western North Atlantic and the Caribbean Sea. Woods Hole Ocean. Inst. Contr. N 942, 1958. 89. Mather F. J. and S cdi u k H. A. Growth of bluefin tuna of the Western North Atlantic. Woods Hole Ocean. Inst. Contr. N 836, 1960. 90• Mather F. J. Tunas (genus Thunnus) of the Western North Atlantic Part II. Description, comparison and identification of species of Thunnus based on external characters. FAO Experience Paper, N 7, SecciOn (I), 1962. 91. Mather F. J. Tunas (genus Thunnus) of the Western North Atlantic. Part III. Distribution and behavior of Thunnus species. FAO Experience Paper, N 8, Sec- • tion (1), 1962. 92. Miles D W. and S perm o n s E. C The Menhaden fishery. Bull. Texas Game, Fish and Oyster Comm. 30, 19.5U. 93 • M o e M. A. Jr. A survey of offshore fishing in Florida. Florida State Bd of Con- serv. Marine Labor. Maritime Base. Professional papers series, N 4, January, 1963. 94. Moore J. C. Distribution of marine mammals to Florida waters. Amer. Midland Nat. V. 49, N 1, 1953. 95. Moore J. C. and Clark E. Discovery of right whales in the Gulf of Mexico. Sel. V. 141, N 3577, 1963. 96. Nakamura H. The Tunas and their fisheries. Spec. Sci. Rep. Fish. and Wildl. Serv. (82), 1952. 97. Palma F. .Nombres de peces cubanos y floridianos. Habana, 1941. Palma F. Names of Cuban and Florida fishes. Havana 1941.)
X Translator's Note: This is a free translation. Many other versions could be suggested such as: The cuttlefish and the worldwide cuttlefish industry ( fisheries, etc.)
98. Pearson J.C. Natural history and conservation of the redfish and other
commercial scianids on the Texas coast., Bull. U.s. Bur. Fish. 44, 1929. 99. Foray y Alay F., Ictiologia aubana. V. I, La Habana, 1955.
(Poey y Alay F., Cuban Ichthyology, V. I, Havana, 1955) 100. Power E.A. Fishery statistics of the United r'tates 1961. Fish.a. Wildl.
Serv. Statis. Digest 54, Wash., 1963. 101. Power E.A. Fishery statistics of the United States 1960. U. S. Depart. Inter. Fish a. Wilda.. Serv. Statist. Digest. 53 Wash., 1962 102.Ragués P. V. La ciguatera y los peces que la producen. Habana, 1914.
(Ragués P. V. Ciguatera and fish producing it. Havana, 1914) 103. Randal J. Dangerous sharks of the Western Atlantic, 1963. 104. Reid G. K. An ecological study of the Gulf of Mexico fishes in the vicinity of Cedar. Key, Florida. Bull. Mar. Sci. Gulf a. Caribbean
4(1), 1954. 105. Roig M.S. y de la Màza F., La pesca en Cuba. La Habana, 1952 (Roig M.S and de la Maza F. Fishing in Cuba, Havana, 1952)
106 Rube A. Dictionary of fighes. Florida, 1955. 107 s i tit ni o n s E. G. and Brener J. P. A study of redfish-Scienops ocellatta Lin- naeus and black drum Pogonias cromis Linnaeus. Pub!. Inst. Mar. Sci. Univ. Texas. V. 8, 1962. 108 S rn i h H. M. The Fishes of North Carolina Raleigh. V. II, 1907. 109 Springer S. and Bullis H. R. Collections by the «Oregon» in the Gulf of Mexico. List of crustaceans, molluscs, and fishes identified from collections made by the exploratory fishing vessel a-Oregon» in the Gulf of Mexico and adjacent seas, 1950, through 1955. Fie and Wildl. Sen. Spec. Rep. Fish. N. 196, 1956. Springer S. Some observations on the behaviour of schools of fishes in the 110 Gulf of Mexico and adjacent waters. Ecology, 38, 1957. 111 S t i.• jneger L. and Barbo u .r T. A dlieck list of North American amphibians and reptiles. Harvard Univ. Press., third edition, 1933. 112 Strecker J. K: Reptiles and amphibians of Texas. I3aylor Univ. Bull. V. 18, N 4, 1915. 113 Suarez Caabro Y. A., Duarte 13 ello P. P. Biologfa pesquera del bonito (Katsuwonus pelamis) y la albacora (Thunnus atlanticus) en Cuba, I. Inst. Cuban° de Inv. Technologica, N 15, 1961. (Suarez Caabro Y.A., Duarte BelloP.P., Fishing biology of the bonito (Katsuwonus pelamis) and the albacore (Thunnus atlanticus) in Cuba, I. Cuban Institute of Technological Research. No. 15, 1961)
••• 80 /187
114. Survey of the United States shrimp industry. Vol. I US Fish and Wildlife Service, Special Scientific Report – Fieeries. N 277, 1958. 115. Takesh I Kawan a. On the relation between the tuna fishery and oceano- graphic conditions. Fish and Wildl. Serv. Spec. Sel. Rep. Fisheries, 78, 1952 liews K. Synopsis of biological data on bluefin tuna Thunnus thynnus (Lin- 116. naeus) 17,8 (Atlantic and Mediterranean). Proceed of the World Scientific Meeting on the Bio!ogy of -Tunas and 'Related Species FAO. Fish. Rep. N 6, V. 2, Rome, 1963.
/ 188 117. Walter R. .COur.tenay J. Western Atlantic fishes of the genus Flaemulon (Pomadanyidae). systematic status and juvenile pigmentation. Bull. Mar. Sel. Gulf., and Caribbean, V. 11, N 1, 1961. . 118. Weymouth P. W., Linder M. J. and Anderson W. W. Preliminary re port on the life history of the common shrimp Penaeus setiferus (Linne) Bull.. US Bureau of*Fisheries, V. 48, N 14, 1933. 119. W i I s o n P. C. Review of the development of the Atlantic coast tuna fishery. Fish and Wildl. Serv. Commer. Fie, Review. V. 27, N 3, 1965. 120. "Yearbook of fishery statistics, FAO, V. XI, 1959; V. XII, 1960•,. V. XIII, 1960— 1961; V. XV, 1962.
CHAPTER III.
1. Bidenko, G. E. Ob osnastke tralov dlia raboty na kamenistom grunte, Trudy BaltNIRO, Vyp. 8, 1962.
(The trawling gear for working on stony ground, Works of the Baltic
Scientific Research Institute for Fisheries and Oceanography, V. 8.) 2. Zaichik, K.S., liforskie rybopromysloyye suda, Leningrad,
Publ. by Sudostroenie, 1965.
(Vessels for sea fishing industry, Publ. by "Ship building")
3. Kasatkin, F. S., Tekhnologia rybnykh produktov, Pishchepramizdat, 1940. (Technology of fishing products).
4. Kleimenov, I. Ia., Khimicheskii i vesovoi sostav ryb v vodoemakh SSSR i zarubezhnykh stran, Publ. Rybnoie Khoziaistvo, 1962.
(Chemical composition and weight distribution of fish in waters of the
USSR and abroad).
5. Levanidov P.I., Tekhnokhimicheskaia kharakteristika kal ,mara, Rybnoie Khoziaistvo, No 3, 1963.
(Technical and chemical characteristics of squid)
... 81
-81-
6. Semenov, G.Ia., Rybolovnye traulery, Publ. Rybnoie Khoziaistvo, 1963. (Fishing trawlers). 7. Sb. "Sovetsko-kubinskie rybolovnye issledovania", Publ. Pishchevaia Promyenlennostl, 1965. (Collected Works, Soviet-Cuban Fisheries Investigations) E. AnAuario estadistico de actividades pesqueras, México, Arios 1953-1958 (Annual statistics on fishing operations, Mexico, Years 1953-1958) 9. Anuario estaeistico de pesca. Consejo nacional de la pesca Habana. At-14s 1961, 1962, 1963.
(Annual statistics on fishing. National Fisheries Coucil, Havana, Years 1961, 1962, 1963) 10. Borgstram G., Fish as food, V.I, 1961; V.2, Academic Press, 1962. 11.Brandt A., Classification of fishing gear, Modern fishing gear of the world, 1965. 12. Buesa R., Pesqueria cubana. Habana. 1963. (Cuban fisheries, Havana, 1963) 13. Commercial fishing vessels and gear, Fish and Wildl Serv. Circular,48, 1957. 14. Dickson W., The use of model net as method of developing trawling gear. Modern fishing gear of the world, London, 1965. 15. Double-rig shrimping in the Gulf of Mexico, National Fisherman, N 40,1959. • 16. Duarte-Bello P.P. Catalogo de peces cubanos, Cuba, 1959 (Catalogue of Cuban fishes)
17. Electric shrimp trawl studies, Comer. Fish , Rev. V. 27, N. 5, 1965. 18. Fishery statistics of the U. S. Washington, 1960-1961. 19. Guigley J.J. Mechanized squid jigger, Trade News N.5, V. 17, 1964. 20. Haskell W.A. The Gulf of Mexico Trawl Fishery for Industrial Species, Comer:Fisher. Rev., V. 23, N.2.
...82 21. Juhl R., A study of vessel and gear usage in the shrimp fishery of the Southeastern United States, Comer. Fish. Rev., V. 23, N 8, 1961. 22. Knake B. 0., Murdock J. and Gating J., Double-rig shrimp trawling in the Gulf of Mexico Fishery Leaflet, N 470, 1958. 23, Lassiter R., Utilization of U. S. otter-trawl shrimp vessels in the Gulf of Mexico, 1959-1961., C ammer. Fish Rev., V. 26, N 2, 1964. 24. Ritzhaupt H., Las pesquerias de Cuba y algunas recamendaciones para su intensifiCacin. Habana, 1965. (Cuban fisheries and recommendations to enlarge their operations, Havana, 1965). 25. Robes J.S., Menhaden puree seining. Modern Fishing gear of the world, Fishing News LTD. London, 1965. 26. 'Robes G., Shrimp trawling gear as used in the Gulf of Mexico, Modern fishing gear of the World. Fishing News (Baons), London, 1959. 27. Sanches Roig M., Gomez de la Maze F. La pesca en Cuba. nabana, 1952. (Fishing in Cuba, Havana, 1952) 28. Sevilla Ma. Luisa. Guion para el estudio de los recursos pesqueros de México. Trabajos de divulgacion. México, 1962. (Guidelines for surveying Mexican fishing resources. Divulgation series, Mexico, 1962) 29. Shrimp gear studies continue«, Fish. Rev. V. 27, N 2, 1965. 30. Stansby M.E., Dassow Industrial fishery technology, London, 1963. 31. Wathne F., Summary report of exploratory long-line fishing for tuna in
the Gulf of Mexico and Caribbean Sea 1954-1957. Commercial Fisheries
Review, V. 21, N 4, 1959.
• • • 83 • DEPARTmENT OF THE SECRETARY OF STATE SECRÉTARIAT D'ÉTAT TRANSLATION BUREAU BUREAU DES TRADUCTIONS • FOREIGN LANGUAGES DIVISION DIVISION DES LANGUES ÉTRANGÈRES
CANADA - 82a -
_ _ NO, DEPARTMENT DIVISION/BRANCH CITY YOUR VOTRE N° MINISTRE DIVISION/DIR ( CTION VILLE Fisheries Research Office of the Editor Ottawa Board OUR NO, LANGUAGE TRANSLATOR (INITIALS) DATE NOTRE N° LANGUE TRADUCTEUR IINITIALES) 7631 GERMAN into ENGLISH E.C. 25 March 1969
RE GERMAN TITLES .IN BIBLIOGRAPHY OF RUSSIAN AUPICLE
P. 184: 5. DIETRICH, G.: The American Mediterranean.
P. 186: 81. LÔVAAS-SVENDSEN, B.: The cuttlefish and its worldwide economic importance. 1:
Translator's Note: This is a free translation. Many other versions could be suggested such as: The cuttlefish and the worldwide cuttlefish industry (fisheries, etc.).
$0.2 -20 0- 10-3
SPANISH BIBLIOGRAPHY - 82b -
6. Duarte Bello P.P. The Corals of Cuban reefs. University of Havana. 1963. 14. Tapanes J.J. Springs and currentà near Cuba. CI?, Contr. 17, 1963.
II
8. Annual statistics on fishing activities in Mexican terri- torial waters. Mexico 1953 - 1957, 1963. 9. Annual statistics on fishing operators in 1961 and 1962. National Council of Fisheries. Havana 1963. 16. Buesa R.J. Cuban fisheries. CIP, Contr. No.20. 1964. 21. Cabrera A. Catalogue of South American mammals. U. Mag. (Argent. Mus. of Nat. & Zool. Sciences) Mus. Arg. Cien. Nat. Cien. Zool.) 4, 1 960 . 29. Carrnza J. Tuna fishing and its possibilities along the Gulf of Mexico. Mexico 1955. 30. Chavez H. Contribution to the knowledge of the Haddock, chucumite and constantino (Centropomus Spp) biology of The Stabe of Veracruz. Clencia, Mex., XXII (5) 1963. 35. Duarte-Bello P.P. Catalogue of Cuban fishes. Cuba. 1959. 42 . Gomez de la Mata F. Fishing in Cuba. Revista Ce Agricultura. (Agriculture IX. 1929.
46. Guitart D.M. Fishing hiology of the Swordfis"-, or Xiphias gladius in Cuban waters. Comm. Mac. Ac. Ci. Series ;3., N 1. Favana. 61. Hildebrand H., Chavez M., Compton H., Contribution to the knowledze of Abracranes reef fishes, Yucatan, ilexico. Ciencia, Mex., XIII, (3), 1964. 63. Howell R.L. Scombridae in Cuba;its biology and industria- lization. CIP. Contr. N.2. Havana, Cuba. 1953. 83. Lozano and Rey F. Main Spanish fresh water and sea fishes. Madrid 1 949. 97. Palma F. Names of Cuban and F-es-s44,en fishes. Havana 1941.
- 82e -
99. Poey and Alay 11 . Cuban Ichthyology V.T. Havana. 1955.
102. Ragués P.V. Ciguatem and fish producing it. Havana 1914.
105. Roiz M.S. and de la Mazcle F. Fishing in uuba. Havana. 1952.
113. Suarez Caabro Y.A., Duarte Dello P.P. Fishing biology of the boeto (katsuwonus pelamis) and the albacore (Thunnus atlanticus) in Cuba. I. Cuban Institute of Technological Research. No.15. 1961.
III
8.. Annual statistics on fishing operations. Mexico. Years 1953 - 1958.
9. Annual statistics on fishing. National Fisheries Council. Havana. Years 1961-62-63.
12. Buesa R. 'Cuban fisheries. Havana 1963.
16 , Duarte-Bello P.P. Catalogue of Cuban fishes. Cuba 1959.
23.. Ritzhaupt H. Cuban fisheries and recommendations to enlare their operations. Havana. 1965 , 26. Sanches Roi, M., Gomez de la ;,laza F. Fishin in Cuba. Havana 1952.
27. Sevilla Ma Luis a. GA.delines for surveying Mexicar fishing resources. Divulgation series. Mexico 1962.
- 83 -
Table 7 /135
Quantity, % Fishing gear Catch,
Vessels Boats Fishermen %
Purse seines 1.5 1.5 5 60.0
Drag seines " - 1.5 2 1.5
Trawls 76.0 26.0 40 25.0
Gill nets, lift nets,
cast nets 1w5 . 10.0 5 3.0
Traps - 9.0 4 2.5
Hooking tackle 14. 26.0 24 5.0
Drags, grapnels,
speare 7.0 26.0 20 3.0
••• 84 / 137
,
AN. .MMIC
Fig. 35. Showing method of setting purse seine when fishing bonito.
/ 138 72 <1, 7,2e 72 ??_ \100 200 100 60 *28 x/6 41,3 e\r .92 140 1 232 22 e24 d2,
Fig. 36 Cutaway of the shrimp trawl.
...85 -- -
/ 139
Fig. 37 Hauling of the shrimp trawl.
electrodes
1 140
ifAinebolibiù 2erepainop pulse gcneru tor
electric cable
Fig. J8 Rigging of tne electric trawl for shrimp catching.
...86 / 142
Fig. 39 Lifting net.
\/// /
Fig. 40 Landing net for lobster catching.
• ••87 . •
/ 143
Fig. 41 Types of small trape.
/144
a
Fig. 42. Types of folding trape. •
Fig. 43 lypes oi nand operated hook tackle
Fig. 44. Crab long-line.
...89 / 147
a
i7)
6
Fig. 45. Linking bridles with main line.
Fig. 46 . Types of drags.
• • .90 90
/ 148
Fig. 47. Oyeter tongs. - 91 -
Table 8 /148
RTM of the SRTM of the SRT.Z1 of the Technical description "Tropic" "Mayak" "Okean" type type type
USSR Registry
Clans of vessel LR 4/1S - - Maximum length, m. 79.8 54.1 50.8 Designed width, m. 13.2 9.3 8.8 Side height to upper deck, m. 7.0 4.7 4.3 Displacement, fully loaded, t. 3300 900 725 Type and model of the Diesel Diesel Diesel main engine 8NVD-48 i 8NVD-48j 8NVD-48 i (R8DV-148) (R8V1)-148)
Main engine power, 2.-UY--€25, 122 .U1/42 h.p. / re.m. , • 350 300 275 , Speed loadedanots • 12.6 12.0 11.0 Naviation range, in des 60 50 30 Number of places 76 31 28 / 153
Fig. 48, , Diagram of the rigging of the trawl for RTM type vessels in fishing bottom concentrations.
1. Attachement to the board; 2. Single line; 3. Upper, middle and lower lines;
4. Bobbin of 500 mm. diameter; 5. Lower bare end; 6. Metal rings of 200 mm.
diameter, 150 in number.
Rubber gasket Speol with chainlet
L--50 mm L-300
PesuHoeog nexpern rplpimponHop Kumppra 1-50mw . \c uemeoti 1 ■20.4ar \ I /153 111a111111 dri111111111 111101•111111, A1111111111111 111111181111111 11111111 induummill"`minimuill"Immumurd'imiumunil" 'Iumirimul":11 mow'
aciunpunbno» ?penman 1-5,4( CI mpoc d25Aal Bec (Mecca) e godexo 285,e2 limemaccol oode...1 re«— ueur
Main ground line LF6 m. Steel wire rope d.25 mm. Weight in air 285.6 kg., . Weight in water 147.7 kg. Fig. 49. Ground line of trawl for RTM type vessels when working on good grounds.
/154
Fig. 50. Diagram of the rope rigging of trawl for RTM type vessels when ., fishing eloareCtebottom concentrations.
1. Attachment of the board; 2. Single line; 3. Upper, middle and lower lines; 4. Bobbin of diameter 500 mm.; 5. Bart ground line; 6. Lower bare end; ' 7 . Single sinker; 8. Metal rings with diameter of 200 mm. (160 in number). / 155
Spool of ground-line Rubber gasket Metal bobbin, d. 400 mm._ 1.50 mm. with a chainlet, L - 75 mm
-
:10.111H.nporeee Meow. eciewHeri\40041.4/ reinipantier Omega 1-50wm C 1-19,141 a) I • I 1..1111111 111. 1,9111111111"' gell iniiirdPilier'innin'Illi›HOMMI4141":11113111 ((tempo/le/be goleneen 1*5m Cie mpec -2-, 7red ticcle,fece eadexe Becymere 8 eage Idt 5fft - - - - _ Main groundelJne 1=5 m. Steel wire rope Weight in air 314 kg. -- Weight in 20 mm water 101.5 k Bire bobbin Spool of ground line Rubber gasket
1--200 mm. with a chainlet 1 - 75 mm 1-50 mm.
gepecee éolume remnponnaft gelytille Pqt/H8W1 npoteadle 1\ 1.-2a74/4( Iceleati 11-75414/ I -"--,11.-50,sot b) 1:1111111111:11111111:11111C1:1111Mt:IIIIIII;1111111: 111111111111:111111:1 I empmmmuËmmgml-fm mere ?Miry et-emaccal 8 next' 181,882 8eoperzweileole64r,e1
Main ground -line L=6m. Steel wire rope 20 mm, Weight in air 184.8 kg. Weight in water 84.9 kg. Spool of ground line Birch bobbin Metal bobbim Ground line's spool L-200 mm with a chainlet L - 200 nun 400 mm d.,-' with chainlet L75 mm. „.,,..„..,Rubber gasket _reomperien reveille 1720171,14/ 5C,IMIllba?dowatemm mew/learn/61e n relleriall yam am fie • central/ 1Z5(41 44,A1 C dlefliNÙ I X 1..20114Û1 !,oecum L-7.50 met. 11111,141111111111,11:111111;11,11:111311-
UMW/WM Û zpetmen 1-fil 1117 vim 2.5,44( Hecmeideff eoey,re 350k7 Retymecui u iege 115/18 _ _ • - Main ground lli ie Steei wire rope Weight in air 350 kg., Weight in water 115 kg. L -6 m. 25 mm. Ground line spool Birch bobbin Metal bobbin Rubber gasket L :=-50 mm. with -,àhainlet L-,-75m L --200 rmn. 400 me d. ----- tgeoponiefl reveille fiCpCilleb/il §illYWI114 el170/1 64511fle4 ------acreesaR fillaelillell" C 148MIOU ire7S47 I 1.7e0i/e I \ isa4newne si n•11...= -h Mir.. ..fialgonl,. WWI*. Alb., IRMAIIIDO . . .._ Mg dko co mud"' °111111mhartmlatmn Imdmumm 1 mill le" 11•11'' " • ._ 8 1-641 cm,affloc emm iiewa1W41 8flgee_emz.eze7, ! feeM4 Wing ground line Steelf wire rope Weight in air 321 kg. Weight in water Der6 m. 25 mm. 107.3 kg.
Fig. 51. Ground lines for vessels of the SR TM and SRT-R type.
...94 Table 9 / 157
-1.111■•••••••■•■■••■•■ Types of trawl Type of Ground concentration conditions RTM SRTM . SRT-R
Bottom Safe "Khek" 20/43 20/43 light Average IiKhek" 20/43 2o/43 light 'Poor "Khek" 20/43 20/43 light Close to bottom Safe ' "Khek" 32.5 27.1 Average "Khek" 32.5 27.1 Poor "Khek" 32.5 27.1
Pelagic "Sardinops" 20 m. 20m. • PINRO 240 symme- Symmetrical trical
Note. Enumeration of these types of trawls does not exclude the use of other described previously. When the recommended types are not available other
. should be used.
...95 - 95 -
Table 10 / 159
Technical characteristics of the refrigeration units and freezers installed on the fishing industry vessels.
Technical DMRT of the BERT of the BMRT ,of the RTM of the SRTM of the caracteristic "Pushicin" "Mayakovski" "Leskov" "Tropik" "Mayak" type type type type type REFRIGERATION EQUIPMENT Cooling medium . Ammonia Ammonia Ammonia Ammonia Ammonia Temperattire conditions while working: temperature of evapora- tion,'JC -40 -40 -40 -42 -40 -42 -33 -20 0 temperature of condensa- tion,°C 30 30 30 34 30 Number of machi- nes installed (compressors) .. 3 3 3 6 2 Total capacity of compressors, kcal/hr 234000 1240000 240000 535400 92500 Purpose Freezing of fish and cooling Freezing Freezing of holds of fish, of fish, cooling of cooling of holds, tempo holds and rary cooling ice pro- of fish, ice duction. makiYlgL and air conditio ning - 96 -
... Table 10 /159
Technical2 BMRT of the BMRT of the BMRT of the RMT of the SRTM of the characteristic "Pushkin" "Mayakovski" "Leskov" "Tropic" nmayak it type type type type type
FREEZING EQUIPMENT
Type Tunnel, air, trolley Air, compartment Quantity • 2 2 2 1 2 Temperature of the air -30 -35 -30 -32 -30 General producti- on, tic:lay 30 30 30 30 6
"REFRIGERATED HOLDS
Rated tempera- tures, C of outeideALir 30 30 30 45 30 of outside water 22 30 22 29 20 Air temperature inside the holds -18 - • -18 =.18 -25 -6; -18 Cooling system 1Battery; brine Air, by direct evaporation
Load-carrying epacity, 1360 1330 1340 940 355
...97 -97-
Table 11 / 162
Fish population of the Gulf of Mexico according to its weight and size.
Average size, Average cm. Number of fishl Meat as % of Fish weight, length maximum examined I total weight 1 speci- height men, E.
Fam. Thunnidae Yellcwfin tuna(Thunnus albacores) 28 270 109 45 3 56.9-69.6 . Albacore (Thunnus alalunga) 19 855 94 26 1 63.4 Little tuna(Euthynnus alletteratus) 6 519 75 25 1 57.8 Skipjack tuna (Katsuwnnus pelamis) 3 232 57 15 2 48.3 - 53.4 Fam. Cybiidae Atlantic bonito (Sarda sarda, 1 490 47 13 2 59.7 King mackerel (Scomberomorus cavalla) 2 201 62 12 1 68.1 Wàhoo (Acanthocybium solandri) 11 045 127 54 1 72.8 Dolphins (Coryphaenidae) Dolphin or Dorado (Coryphae
hippurus) 1 898 27 12.5 1 42.7 Snappers (Lutianidae) Muttonanapper or pargo criollo(Lutianus analis) 1 627 35.5! 15.7 1 • 3 39.6 Silk snapper or pargo de lo alto (Lutianus vivanus) 1 496 38.5 15.7 2 42.3 Mutton snapper 8.141 71.5 27.9 6 41.8 .Silk snapper 489 26 U.S 2 39.7 Juvenile snappers (pargete) 138 19 1 - 10 38.9 Dog snapper(Lutianus jocu) 3 680 52 ' 21 1 37.5 Line snapper or Biajaiba
. (Lutianus synagris) 367 24.51 10 9 42.3 Yellow-tail snapper or Rabirubia (Ocyurus chry- surus) 2.207 47 18 1 45 .8 yellow-tail snapper (Ocyurus chrysurus) 260 22.9 8 25 42.1 Cubero(Lutianus cyanopterus) 2 444 43 15.3 3 37.2 Diamond snapper (Rhomboplites aurorubens) J. 016 35 1 13.5 2 50.9
- 98-
... Table 11 / 162 - 163
Average size, Fish Average cm. Number of Meat as % weight fish of total 1 speci- Length Maximum examined weight men, g. height
Diamond snapper (Rhamboplites auror - ubens) 110 17.8 5.4 17 38.3 Voras (Fristipomoides macrophthalmus) 125 17 6.1 8 40.6 Fam. Serranidae
Grouper cherna(Epinephelus sp. ) 6756 I 73 26 5 41.9 Nassau grouper, cherna criolls(Epine- phelus striatus) 78 15.4 4.5 15 33 ..9 Red grouper(Ephinephelus morio) 945 33.5 12.5 2 Black grouper (Mycteroperca bonaci) 6840 79 24 1 46.2 Croakers,drumal Fam. Sciaenidae White-mouthed drumnier(Micropogon fur- nieri) 88 15.3 5.4 10 28.3 Atlantic croaker(Micropogon undulatus) 776 37.5 10.5 2 36.8 *Pampanos (Carangidae)
Horse-eyée-jankbrjurel(Caranx 989 19.5 12.0 1 38.9 Varner or Moonfish(Vamer setapinnus)... 444 26.9 14.1 5 37.5 Fam. Stramateidae Butterfish (Peprilus paru) 77 13.4 7.5 10 47.0 Fam. Pamadasyidae
Ronco (Haemulon sp.) 124 17.5 - i 17 27.3 Camon grunt (Haemulon plumieri) 167 19 7.2 . 10 25.3 Canon grunt (Haemulon plumieri) ' 390 24.9! 10.0 1 40.0 Ronco jeniguano(Bathystoma aurolineat ) 100 16. 9I 5.5 I 11 30.9 ' :, . Porlies (Sparidae) . Porgy (Calamus sp.) 250 20.7 ' I 5 37.2 . Grass porgy(Calamus arctifrons) 555 24.5 11.4 1 9 32.9 Piegy (Calamus sp.), large 3177 42.7 12.7 I 2 35.7 Little-head porgy or pez de pluma 1 • (Calamus proridens) 502 25.5 12.3 1 2 38.5 Surmullets (Mullidae)
Surmulle( Pseudupeneus maculatus) 133 17. 8 5.2 10 ' 40.5 - 99-'.
... Table 11 / 163
Average Average size, Number of Meat as % Fish weight cm. fish of total 1 speci- Length 1 Maximum examined weight men, g. Iheight
Synonidae
"Lizzard-fisho'(Synodus sp.) 302 30.7! 3.7 2 49.5 Fish âftheuherring , famii.(Dlupéidae) Sardinella aurita 114 18.3: 4.8 9 54.7 Sardinella anchovia 44 15 , 3.6 30 64.0 Hairtails (Trichiuridae) Atlantic cutlassfish (Trichiurus leptu-f. rus) 209 H 57 . 5.1 ' 10 1 51.6
Butterfly-fishes (Chaetodontidae). .Angel fish or Isabelita (Holacantus ciliaris) 837 33 16.0 1 : 31.1 Black angel-fish(Pamacanthus arcuatus). 1892 39 25.5 2 : 31.7 Fam. Scambridae
Mackerel (Pneumatophorus colias) 19.6 3.9 10 44.2 Table 12 Weight relations of the parts of the fish body to the total weight (bulk) in %.
Fish Head Bones Fins_ Scales Skin Internal organs
Yellowfish tuna...... 16.4-18.0 3.6-4.0- 0.6-1.7 2.0-3.5 2.0-6.8 Little tuna 22.6-24.3 8.0-10.7 1.3 3.4-3.5 6.7-8.4 Albacore 15.8 7.8 1.0 4.1 1.5 Skipjack tuna 19.6 7.4 1.1 3.0 6.3 Atlantic bonito 18.2 5.7 0.8 4.9 8.7 Wahoo 13.3 6.0 2.3 3.2 4.4 King mackerel 13.6 8.0 1.0 5.5 2.6 Dolphin(Coryphaena lippurus • 15.8 , 11.8 1.7 176 Sardinella anchovia 15.3-17.3 6.3-12.0 0.4-2.0 7.4-12.0 Mutton snapper 31.9-35.2 0.7-11.3 1.3-3.0 2 .1-3.6 3.7-4.7 - 3.1-7.3 Dog snapper, jocu 31.2 12.3 3.0 4.5 4.8 6.1 Line snapper 34.5 12.1 1.6 2.1 4.7 4.1 Yellow-tail snapper 14.3-27.3 42.6-19.4 1.8-4.6 1;5-2.3 4.0-9.5 2.6-6.5 Diamond snapper 21.8-33.2 1.1-14.7 1.5-2.5 2.7-4.9 4.2-7.4 1.8-5.4 Voras 30.0 14.0 1.9 3.1 5.0 6.4 Cubero 29.0 12.3 2.5 3.8 4.8 4.5 Grouper cherna 32.6-33.9 6.3-15.2 3.2 1.4-1.2 3.9-7.9 5.8-6.9 Red grouper 37.1 11.7 2.0 0.6 5.1 3.5 Black grouper 33.7 6.1 _2;9 0.9 3.1 5.1 White mouthed drum 36.5 17.0 3.7 5.8 5.2 Atlantic croaker 33.4 11.4 2.2 3.9 5.3 9.6 Horse-eyed jack (caranx) 33.6 11.1 1.9 1.8 4.6 7.3 Moonfish (vomer) 31.0-33.0 15.9-15.6 1.4-1.8 4.8-5.4 5Z4-10.0 Ronco jeniguano •34.8-38.8 7.9-11.9 2.2-3.2 4.3 4.3-13.1 2.0-2.2 Common grount 36.3-43.5 11.5-13.3 1.3-4.7 2.4-2.6 2.8-6.8 3.6-4.1 Porgy 28.7-41.4 12.0-12.6 1.7-14.6 1.2-2.6 3.5-4. 8 3.1-4.8 Porgy chopa 26.8 13.6 3.6 3.2 4.5 Surmullet 21.8 11.9 3.8• 4.2 7.3 10.1 Scumbria(Atlantic mackerel) 24.0 13.1 2.0 5.9 9.0 "Lizard fish" 28.5 8.7 0.8 2.3 3.6 4.8 Atlantic cutlassfish 21.5 17.4 2.8 5.2 Angel fish(Isabelita) 19.0 18.0 9.2 4.7 7.3 15.0 Black angel fish 12.6-19.2 11.8-15.1 1.8-9.5 4.6 6.5-9.7 18.6-22.0
Table 13 / 165
Chemical campesition of the flesh of fish of the Gulf of Mexico.
Content, %
Fish Moisture Protein Fat Mineral Calories N,c 6.25 substances per 100 of meat
Fam. Thunnidae
Yellowfin tuna 72.4 25.6 0.4 1.5 109 Albacore 72.8 24.8 1.4 1.0 115 Blackfin tuna 73.7 24.2 1.0 1.1 1 99 Bluefin tuna 45.5 23.8 30.0 0.7 377 Skipjack tuna 72.1 25.8 0.6 1.1 162 Little tuna 73.4 23.5 0.2 1.4 98 Fam. Cybiidae
Atlantic bonito 74.3 21.1 3.7 1.2 121 Wahoo 71.3 27.1 0.2 1.4 113 King mackerel 76.7 20.5 1.4 1.4 , 117 Fam. Sailfish
Sailfish 72.9 20.9 4.8 1.4 130 "Blue" marlin 76.8 21.4 1.0 0.9 97 Fam Coryphaenidae Dolphin or dorado 70.2 27.3 0.7 1.8 119 Fish of herring family
SardineIla anchoyia 69.6 25.7 1.5 2.6 119 Sardinella aurita 63.4 24.7 10.0 1.9 194 Snappers , , Mutton snapper ' 75.1-77.6 20.2-22.4 0.1-1.7 1.2-3.1 85-104 Yellowtail snapper, 70.4-78.3 18.4-26.8 1.5-2.0 1.1-1.3 77-124
Diamond snapper ' 72.2-77.4 20.6 - 22.4 0.7 - 1.4 1.3-1.4 91-105 Dog snapper, jocu 1 77.2 20.9 0.3 1.6 88 Line snapper 75.5 21.8 1.3 1.6 101 Snapper voras 1 76.0 22.4 0.4 1.2 96 -Cubero ' 76.8 21.5 0.4 1.3 91
- 102 -
... Table 13 ( Continuation) / 165 - 166
Content, % Fish Moisture 'Protein Fat Mineral Calories IN ,c6.25 substances per 100 gin. meat of
F. Serranidae Epinephelus sp. 80.5-74.9 18.0-22.8 0.3-0.8 1.2-1.5 77-101 Red grouper, or me ro 76.9 21.0 0.9 1.2 94 Black grouper 76.9 21.4 0.2 1.2 90 Aguaji . 78.9 20.1 0.2 1.2 84 F. Sciaenidae White-mouthed drum 76.5 19. 1 2.8 1.4 104 Atlantic croaker 75.0 21.5 2.2 1.3 109 F. Carangidae Horse-eyed jack 77.1 19.5 1. 9 90 Moonfish, or Immer 75.6 20.9 2.0 1.5 104 Fam. Pomadasyidae Ronco jeniguano 77.1 19.5 1.1 1 1.9 105 "Common grunt, ronco araro 76.7-76.5 18.3-21.6 3.7-0.6 1.3 94-109 F. Porgies Porgy 73.6-77.2 20.7-24.0 0.6-1.6 1.1-1.6 92-110 It ehopan 74.9 19.3 4.1 1.4 107 F. Mullidae Surmullet 74.5 21.6 2.6 1. 3 113 Scambridae
Atlantic mackerel 59.3-73.8 25.5-23.7 0.4-13.6 1.6 101.- 231 Lizard-fishes Lagarta 73.9 23.7 0.3 1.3 1001 Hairtails Atlantic cutlassfish 75.0 21.1 2.3 1.1 108 Butterfly-fish Angel-fish, Isabelita or • • • 78.4 19.6 0.9 1.1 89 Black angel-fish 78.2 Shark 19.5 0.3 1.1 83 76.0 22.6 0.1 1.2 94 • F. Stramateidae .Butterfish 76.2 1 20.7 1.8 1.3 102
- 103 -
Table 14 / 167 Analysis of separate parts of the fish body.
Content, %
Fish Moisture Albumen Fat Mineral substances N by 6.25
WE As Fam. Thunnidae
• Albacore 70.4 17.5 5.1 5.2 'TSkipjack tuna, large 57.0 28.8 1.8 13.4 •Little tuna, large 57.5 24.4 9.4 8.7 Little tuna, small 63.4 23.2 4.0 9.2 Fam. Cybiidae
Atlantic bonito 56.2 24.5 13.5 5.8 King mackerel 51.5 18.9 1.8 8.3 Wahoo 51.4 26.9 5.3 Fam. Snmpers,Lutianidae Silk snapper . 56.9 28.5 2.3 12.3 Mutton .snapper, Pargo criollo 55.5 21.2 10.1 Dog snapper, Jocu 56.4 27.8 3.1 12.7 Diamon snapper f 50.6 27.2 11.5 10.7 Cubero(L. cyanopterus) 62.5 28.4 1.7 7.4 Yellowtail snapper 67.7 21.1 4.5 6.7 Fan. Serranidae
Grouper cherna 64.4 22.5 0.6 12.5 Black grouper 61.7 27.2 2.5 8.6 Fam. Porgies (Sparidae) Porgy (Calamus sp.) 63.1 28.8 5.9 12.2 Same 65.0 21.7 3.1 10.2 Fam. Carangidae
Vamer • 65.8 16.4 6.6 ' 6.5 Fam. Hairtails
Atlantic cutlassfish 64.5 17.4 10.2 7.9
•;. - 104 -
s Table 14 , Continuation. / 167 - 168
Content, % Fish Moisture Albumen Fat Mineral substances N by 6.25 Fam. Sciaenidae White-mouthed drum 70. 5 16.3 5.6 7.6 Fam. Scambridae Atlantic mackerel 59.9 1.74 10.6 5 .0 13 ONES Albacore 68.8 23.2 0.6 6.9 Skipjack tuna, large 63.6 25.8 0.2 10.4 •* Little tuna, large 69.3 19.4 0.5 10.8 . Little tuna, small 65.4 24.7 0.7 9.3 Atlantic bonito 55.8 25.1 11.5 7.6 King mackerel 59.3 30.9 1.7 8.1 Wahoo 69.1 20.4 10.8 6.6 Silk snapper 60.9 24.2 3.8 12.6 Dog enapper 64.6 17.7 3.8 14.9 Diamond snapper 54.5 34.7 9.7 11.1 Cubero 66.0 20.0 1.2 12.9 Mutton snapper, large 63.7 20.9 4.1 11.3 Yellow-tail snapper 70.1 21.1 3.3 5.5 Grouper cherna 61.9 20.2 2.2 14.7 • Black grouper 59.6 22.4 4.4 13.6 ' 'Porgy 50.4 22.9 7.6 19.1 Same 66.1 25.3 0.5 , 8.1 'Vanier 58.7 19.5 9.9 9.2 Atlantic cutlassfish 69.5 17.2 9.0 4.3 White-mouthed drum 69. 0 21.7 5.0 4.9 Atlantic mackerel 60.6 24.4 1.3 4.3 !1NTERNA;L ORGANS 'Bkipjack tuna large 72.0 18.6 1.1 2.7 Little tuna large 76.6 20.2 1.3 1.9 -Little tuna, small 77.6 18.6 1.1 2.7 Atlantic bonito 72.7 18.1 7.5 1.7 King mackerel - 57.5 13.4 24.0 1.4 Silk snapper 62.3 21.0 3.2 13.5 Mutton snapper large 78.7 15.8 '4.0 1.4 • Dog snapper 79.2 17.9 1.2 1.7 Diamond snapper 62.3 33.2 3.2 1.4 Cubero 77.8 15.0 3.0 2.3 Yellow-tail snapper 76.3 19.2 2.4 2.1 Porgy 81.1 15.2 • 2.1 ' 1.6 Same 80.2 16.3 3.4 • 0.1' . Black grouper 79.0 18.1 1.4 1.5 *Vamer 76.7 14.3 8.6 i 1.7 *White-mouthed drum 72.8 18.9 6.1 2.2 Atlantic mackerel 69.9 24.4 1.5 1 2.4
... Table 14 (Continuation) / 168
Content, % Fish Moisture Albumen Fat Mineral N by 6.25 substances
SKIN Albacore 54.5 25.9 9.9 9.7 Skipjack tuna large 59.3 33.3 2.2 , 5.2 Little tuna, large 61.9 34.9 3.8 , 3.4 Little tuna, small 63.8 32.8 0.8 2.6 Atlantic bonito 69.8 28.3 0.2 1.7 King mackerel 65.6 31.6 1.4 1.3 Wahoo 54.2 33.4 1.1 1.6 Silk snapper '64:9 30.8 0.8 3.5 Mutton snapper, large 67.4 28.6 2.6 1.4 Dog snapper (jocu) 73.9 23.8 1.0 1.3 Diamond snapper 48.6 28.6 10.4 ' 12.4 Cubero 65.9 27.3 1.6 5.2 Yellaw-tail snapper 66.3 30.3 1.1 2.3 Grouper cherna 63.1 30.1 0.4 6.4 Black grouper . 69.8 28.3 0.2 1.7 Porgy 64.6 27.7 5.0 2.7 Porgy 69.2 27.2 2.1 1.5 Varner 58.5 26.2 13.1 2.2 White-mouthed drum 60.7 1 22.6 13.1 3.6 FINS
Albacore : 60.8 21.0 7.8 10.9 Skipjack tuna large : 29.0 38.9 0.2 31.9 Little tuna large 30.6 35.8 0.4 33.2 Little tuna, small : 38.1 28.4 0.4 33.1 Atlantic bonito •• • ' 61.3 22.1 2.7 13.9 King mackerel 29.4 25.4 2.5 - Silk snapper ) 38.4 . 33.8 1.4 26.4
... Table 14 Continuation) / 169
Content, % Fish
Moisture Albumen Fat Mineral N by 6.25 substances
Mutton snapper large 38.5 30.7 i 1.7 29.0 Dog snapper . 31.9 34.9 ! 3.1 30.1 Diamond snapper ' 30.7 39.9 4.1 25.3 Cubero 35.5 31.9 : 1.7 30.9 Yellow-fin snapper . 28.6 25.6 , 1.4 34.4 Porgy 37.4 29.8 H 1.3 31.5 Grouper cherna 35.2 22.1 1.4 42.8 Black grouper 61.3 22.1' 2.7 13.9 Atlantic cutlassfish 58.4 27.8 ' 2.7 11.1 White-mouthed drum 58.3 21.7 . 3.1 16.9
:FISH EGGqS 21.9 1.3 • Skipjack tuna, large 74.1 i 2.7 Little tuna, small 70.9 22.5 5.1 , 1.5 SCALES' .
Silk snapper ! 31.7 38.6 0.1 29.6 Mutton snapper : ' 42.6 • 28.1 i 0.1 , 29.2 bog snapper i 38.8 27.8 ; 1.9 31.5 ! 20.7 38.4 0.6 40.4 Yellow-tail snapper ,i Porgy 29.3 34 • 9 0.5. i 35.3 - 107 -
Table 15" / 170
Transport Ice consumption in kg. per. 100 kg. of fish, with air temperature eb duration, irt *Cases in hold>, in bulk hr. 10-15 11.5•25 r over.25 10-15 15-25.
Fram.2 to 6 30 45 50 35 • 50
" 6 " 12 • 50 60 70 50 70 n 12 " 24 70 70 80
More than 24 70 L 70 Transpor- 0.1•1 tation is not allowed , - 108 -
Table 16 / 180 Scheme of technical and chemical checks in making frozen products(freezing by air).
Check point Subject of Periodicity of Method of control control control
Reception of raw Appearance, size Every catch Organoleptic and, if material quality necessary, chemical Pre-cooling Cleanliness of At the start of Organoleptic and water; fish loading, physical. ratio . of and every hour water, ice and during storage fish; Water temperature; Beginning and end of storage; . Cutting Quality of cutting Individual bat ches Organoleptic periodically
Packing into trays Cleanliness of trayS Periodically Inspection during shift Correctness of packing It Weight (mass) of Weighing Ugh in the tray Freezing Correctness of Periodically during Inspection freezer loading shift Duration of free- Time of loading and Physical
zing' • unloading of the bat ch; Temperature and Periodically, not speed of air less than twice circulation per shift Glazing Cleanliness of tub At the beginning Inspection Cleanliness of wa- of work and during ter. water change in tub Water temperature Periodically during fhysical shift Duration of soa- Same It king ... Table 16 (continuation) /180
Check point Subject of control Periodicity of Method of control control
Glazing Quality and quantity Periodically Ph3rs ical of glaze during shift Temperature in roam
Packing Cleanliness and Periodically during Inspection durability of wrappi- packing ng material Correctness of Saine It laying Weight, gross and Physical net Quality of paèking Inspection Storing Correctness of pla- : During process of cing frozen products storing into hold; Temperature , and rela4 Same Physical tive humidity of airi inside the hold; ! Finished production Quality of productioà During wrapping; Organoleptic and Periodically physical. during storage; Before unloading; ?c
— 11.o
• •
Table 17 /181
Séheme of technological control of produetion of feeding meal
by the press- drying method.
Stage of control Subject of control Periodicity of control Method of control
Directing raw Quality of raw Every batch Organoleptic material to fish material meal plants Moisture and fat Daily Chemical
Timing of dispatéh Every batch of raw material for meal preparation Cutting Sise of pieces Periodically Visual during cutting Cooking Duration Periodically during Physical cooking
Ii Tempe rature and Periodically . pressure inside the boiler
The condition of It Organoleptic fish after cooking
Pressing The condition of mass Ii Same after pressing
Moisrure content Once per shaft Chemical of pulp - rn-
... Table 17 /181
Stage of control Subject of control Periodicity of control Method of control
Dzying Tempe rature inside Periodically Physical drying apparatus
External appearance It Organoleptic of the mass Moisture content of Once per shift Chemical dried product
Grinding Size of grist and Twice per shift Phyr3ical presence of metallic additives