. The commercial freezing and storing of fish . Fig. 1.—Putting Fish in Ice Fig. 2.—Cold-Storage Room. Piles of Frozen Halibut Ready for Boxing and Shipment. COMMERCIAL FREEZING AND STORING OF FISH. 7 PERIOD OF STORAGE. The average period of storage for fish, as shown by investigationand statistics, is approximately only eight months. Much frozen fish,however, is sold within a few months after it is stored, and onlyrarely are batches of fish held as long as twelve months. Carefulanalysis of fish properly stored for such periods fails to indicateany important change in the food valu
. The commercial freezing and storing of fish . Fig. 1.—Putting Fish in Ice Fig. 2.—Cold-Storage Room. Piles of Frozen Halibut Ready for Boxing and Shipment. COMMERCIAL FREEZING AND STORING OF FISH. 7 PERIOD OF STORAGE. The average period of storage for fish, as shown by investigationand statistics, is approximately only eight months. Much frozen fish,however, is sold within a few months after it is stored, and onlyrarely are batches of fish held as long as twelve months. Carefulanalysis of fish properly stored for such periods fails to indicateany important change in the food value of the fish, or to reveal anynoticeable alteration in the flavor. To study in a practical way theeffect of freezing storage on flavor, one of the writersx arranged atest with a large group of people who were unaware that they werebeing used for subjects. These people were served a half portion offresh fish (mackerel) and a half portion of the same species of fishproperly frozen and stored for nine months. The average individualwas unable to distinguish between the fresh fish and
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Keywords: ., bookcentury1900, bookdecade1910, bookpublisher, booksubjectfishes
