This film provides an overview of two processes being researched at the Astoria (Oregon) Seafood Laboratory. The first is the manufacture of fish protein concentrates from hake. The second is an analysis of absorption rates for brine used in the production of smoked salmon. The film's narration is provided by Extension seafood specialist Ken Hilderbrand.
Digitized from a film original held in the Extension and Experiment Station Communications Moving Images (FV120:429), Special Collections and Archives Research Center, Oregon State University Libraries.
