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Item [4] promotes eating seafood instead of meat to support the war effort and features recipes from the New England Fish Exchange and the Oyster Growers' and Dealers' Association of North America. Includes preface by The Seafood Journal; table of comparative nutritional information; preparation tips; and soup and entree recipes for fish, oysters, clams, scallops and shellfish. Sample recipes: fishballs, hake and oyster pie and baked clams and vegetables.

Item [5] promotes fish and shellfish from Meijer. Includes buying chart; defrosting instructions; descriptions of various cooking techniques including microwaving; and recipes for sauces and stuffings. Sample recipes: sauce momay, Louis dressing and crabmeat stuffing. Marked: TAG 516 new 0986.

Item [6] promotes cooking fish with Sunkist lemons. Includes three lemon sauce recipes; nutritional information for fish and lemons; tips on buying fish, using lemons and creating lemon garnishes; offer with coupon for Sunkist Lemon-Aid Kit; and techniques for using lemons with various methods of fish cookery. Sample recipe: lemon mustard sauce. Marked: Code #5158.

Item [7] promotes grilled seafood and Monahan's Seafood Market. Includes seven recipes for marinades, butters, mayonnaise and spiced oil; instructions for using recipes when grilling fish and seafood; and table of average shellfish cooking times. Sample recipe: anchovy butter.

Item [8] promotes Coral Hawaiian Tuna. Includes 104 recipes for appetizers, soups, entrees, salads and sandwiches; preface by Miriam Jackson Emery; cooking tips; menu suggestions; product descriptions; images of product packaging, Hawaiian fishermen and cannery workers; and index. Sample recipes: tuna crisp wun tuns, tuna-broccoli casserole and tunafurters.

Item [9] promotes Southern Seas Shrimp from the Gulf of California. Includes instructions for storing uncooked shrimp, boiling shrimp and making shrimp sauces; illustrated tips for frying shrimp; serving suggestion illustration; and recipes for shrimp cocktail and six entrees. Sample recipe: shrimp mushroom supreme. Marked: 9.

Item [10] promotes Geisha brand canned Japanese King Crabmeat. Includes information about packing; images of serving suggestions; and recipes for appetizers, soups, salads and entrees. Sample recipes: crab stuffed peppers and crabmeat wafflewiches.

Item [11] promotes canned salmon. Includes offer to borrow two short films on canned salmon; nutritional information; images of serving suggestions; and recipes for soups, entrees and buffet dishes. Sample recipes: salmon crepes bayou, salmon cassoulet and salmon southern cornbread. Marked: Circular No. 60.

Item [12] promotes shrimp. Includes original mailing envelope and fifteen cards each containing a recipe, a serving suggestion illustration and suggestions for garnishes or side dishes. Sample recipes: shrimp nachos, shrimp and fruit hoisin and jerk shrimp.

Item [13] promotes fish for breakfast and is No. 15 of the Test Kitchen Series. Includes brief description of Department of the Interior; nutritional information on breakfast including protein; images of serving suggestions; and recipes for breakfast and brunch dishes using fish and shellfish. Sample recipes: clam-corn griddle cakes, peppered shrimp and eggs and tuna-tomato rarebit. Marked: 0--821--145.