. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 635 Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief. Washington, D. C. March 9, 1918 THE COMMERCIAL FREEZING AND STORING OF FISH. By Ernest D. Clark, Investigator in Fish and Fish Products, and Lloyd H. Almt, Assistant Chemist, Food Research Laboratory, prepared under the direction of M. E. Pennington, Chief, Food Research Laboratory. CONTENTS. Freezing a means of conserving the fish supply. 1 Preparation of fish 2 Location of freezers 3 Cleaning fish !. 3 Freezing fish 3 Freezing in ice o
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 635 Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief. Washington, D. C. March 9, 1918 THE COMMERCIAL FREEZING AND STORING OF FISH. By Ernest D. Clark, Investigator in Fish and Fish Products, and Lloyd H. Almt, Assistant Chemist, Food Research Laboratory, prepared under the direction of M. E. Pennington, Chief, Food Research Laboratory. CONTENTS. Freezing a means of conserving the fish supply. 1 Preparation of fish 2 Location of freezers 3 Cleaning fish !. 3 Freezing fish 3 Freezing in ice or brine 4 Glazing 4 Cold storage of fish 5 Packing fish for storage. 6 Reglazing 6 Period of storage 7 Food value of frozen fish 7 Handling of frozen fish after storage 8 Summary. 9 FREEZING AS A MEANS OF CONSERVING THE FISH SUPPLY. But for the fact that fish can be frozen and held in storage for months without important change in food value or flavor vast quan- tities of fish would go to waste, and this valuable nitrogenous food and substitute for meat would be scarce or even unobtainable, except in the smoked, salted, or canned form, during a large part of the , year. The additional fact that fish properly frozen and inclosed in a protective glaze of clear ice may be shipped long distances without deterioration permits many inland communities to obtain in the winter favorite varieties taken in distant waters. Without such conservation bluefish would be on the market for only a few weeks, and then mostly in the vicinity of certain waters; salmon, unless canned or smoked, would be unknown in many sections; there would be no country-wide interchange of halibut, pike, mackerel, smelts, and other popular fish; and during the winter, when storms prevent fishing and schools of fish migrate to deep water or southward, fish of many varieties would be a costly delicacy instead of occupying their matter-of-fact place on the table. 32658°—18—Bull. 635 1. Please note that these image
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