. The commercial freezing and storing of fish . Washington, D. C. T March 9, 1918 THE COMMERCIAL FREEZING AND STORING OF FISH. By Ernest D. Clark, Investigator in Fish and Fish Products, and Lloyd , Assistant Chemist, Food Research Laboratory, prepared under thedirection of M. E. Pennington, Chief, Food Research Laboratory. CONTENTS. Freezing a means ofconserving 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 Page. Cold storage of fish 5 Packing fish for storage , 6 Reglazing 6 Period of storage 7 Food
. The commercial freezing and storing of fish . Washington, D. C. T March 9, 1918 THE COMMERCIAL FREEZING AND STORING OF FISH. By Ernest D. Clark, Investigator in Fish and Fish Products, and Lloyd , Assistant Chemist, Food Research Laboratory, prepared under thedirection of M. E. Pennington, Chief, Food Research Laboratory. CONTENTS. Freezing a means ofconserving 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 Page. 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 formonths without important change in food value or flavor vast quan-tities of fish would go to waste, and this valuable nitrogenous foodand substitute for meat would be scarce or even unobtainable, exceptin the smoked, salted, or canned form, during a large pa
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