Historical Seafood Publications

Originally, this section was dedicated to blue crab publications. However, that leaves out a large portion of the historic publications I've received. I intend to make digital versions of these publications too. So, I've changed the name of this section. I'll separate out the blue crab publications since they still compromise a large portion, if not the majority of publications I'm working on. Later on, I may alter this. As with the other publications, these electronic version of older printed publication will be in Adobe Acrobat (.pdf) format. Some may be large. Right click and "save as" to download the file onto your computer or left click to open the document in your browser.

Geoffrey M. Knobl

• Fishery Facts 8: Sanitation Recommendations for Fresh and Frozen Fish Plants
• Using Cans in Home Food Preservation

Over the years there have been many publications written for use by the Blue Crab industry or for the crab industy in general. These publications still contain relevant information as well as give a good perspective on the history of the industry. Therefore, it is important to make these publications available again. To that end we are creating Adobe Acrobat (.pdf) files of some of the historical publications we have here at Virginia Tech.

You may download any and all of the publications we have listed below. Right-click and save-as to save the file to your computer. The list will grow as we convert more publications from print to electronic portable document format (.pdf).

• 1969 Report of Workshop Meeting
• 1975 Progress Report Blue Crab Research
  National Blue Crab Industry Association, November 18-20, 1975
• 1976 Progress Report Blue Crab Research
  National Blue Crab Industry Association, November 7-9, 1976
• 1977 Progress Report Blue Crab Research
  National Blue Crab Industry Association, November 4-6, 1977
• A New Approach to Freezing Preservation of Blue Crab
  March 30, 1971, V. G. Ampola and R. J. Learson
• An Improved Precook Process for the Blue Crab
• Final Report: Blue Crab Meat Preservation Study
  Contract No. 14-17-0007-968 Report No. R-2820
  Period: June 28, 1968 to August 28, 1969
  • Appendix to Blue Crab Meat Preservation Study
• Final Report Blue Crab Mechanization Program Analysis
  Contract No. 14-17-0007-817
• Blue Crab Meeting Report - Bienville House
  New Orleans, Louisiana - November 27-28, 1973
• Biochemistry of Blue Crabs (Callinectes sapidus)
  A Literature Review Prepared under a Grant from the University of Delaware Research Foundation
  By Paul R. Austin Division of Technical Services, University of Delaware June 15 , 1972
• Blue Crab Colloquium - Gulf States Marine Fisheries Commission
  Number 7, August 1982. Harriet M. Perry and W.A. Van Engel, Editors
• Blue Crab Meat Special Science Report
  Special Scientific Report - Fisheries No. 630
  I. Preservation by Freezing
  II. Effect of Chemical Treaments on Acceptability
• Blue Crab Meeting Report - Holiday Inn, Glen Burnie Maryland, November 9, 1971
• Blue Crab Meeting Report - Sheraton Inn, Hampton, Virginia, November 28-29, 1972
• Blueing of Processed Crab Meat
  Special Scientific Report - Fisheries No. 633
  II. Identification of Some factors Involved in the Blue Discoloration of Canned Crab Meat (Callinectes sapidus)
• Calvert Tolley Paper - Mechanical Crab Picking
• Canadian Atlantic Crab Resources - D.G. Wilder - Fisheries Research Board of Canada Biological Station, St. Andrews, N.B. General Series Circular No. 50, September 1966.
• Crab Byproducts and Scrap 1980, A Proceedings - Sponsored by University of Maryland Cooperative Extension Service in cooperation with Virginia Tech Sea Grant Program, Maryland Department of Natural Resources, University of Maryland Sea Grant Program and Virginia Marine Resources Commission UM-SG-MAP-81-03
• Economic Trends in the Blue Crab Industry - Ivar Strand, Dept. of Agricultural and Resource Economics, University of Maryland
• Edible Crabs of the Continental United States - An Exhibit Prepared by Michael Williams and Russel Bradley, Department of Information and Education, Text by Paul A. Haefner, Jr. and W.A. Engel, Department of Crustaceology, Virginia Institute of Marine Science, April 1976.
• Heat Pasteurization of Crab and Shrimp from the Pacific Coast of the United States: Public Health Aspects
• Information Tips to Improve the Processing of Seafood - Marine Products Laboratory, Chrisfield, Maryland, Center for Environmental and Estuarine Studies, University of Maryland
• Preparation of Chilled Meat from Atlantic Blue Crab - David H.B. Ulmer, Jr.
• Processing Recommendations for Pasteurizing Meat from the Blue Crab - J. Winter Duersch, Michael W. Paparella, Ralph R. Cockey. Advisory Report, Maryland Sea Grant Program
• A Progress Report on the Processing of the Northern Crabs (Cancer irroratus and C. borealis) - Kurt A. Wilhelm
• Proposed United States Standard for Grades of Chilled Cooked Blue Crab Meat - April 12, 1971
• Report of the Blue Crab Meeting Held at North Carolina State Univeristy, Raleigh, North Carolina, April 20, 1971
• The Separation of Crab Meat from Shell & Tendon by a Centrifugal Process - Wayne I. Tretsven - Commercal Fisheries Review Vol. 33, No. 5.
• Shelfish Producers Quality Assurance Program, Northern Regional Aquaculture Center, USDA CSREES. October 2002, Publication No. 02-001
• Studies on Pasteurization of Crab Meat - Robert. A. Littleford
• Technical Operations Manual for the Blue Crab Industry - F. B. Thomas, S. D. Thomas, A University of North Carolina Sea Grant College Publication UNC SG 83-02