Bread made with 10 percent concentrate from hake (center) and herring (right), hardly differ in texture and taste from regular bread (left)

Bread made with 10 percent concentrate from hake (center) and herring (right), hardly differ in texture and taste from regular bread (left). FPC can be added to many other products, like macaroni, cookies, vegetable proteins, and starchy foods. About 1 ounce of FPC daily will provide a person with the minimum protein requirement.

Photo Date: 1969 circa

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Author: NOAA Central Library Historical Fisheries Collection; P. 481 of "Our Changing Fisheries" 1970 Centenary NMFS centenary volume/ NOAA

License: Public Domain Mark 1.0 (Public domain)

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Added On	17th October 2015
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