. Commercial fisheries review. Fisheries; Fish trade. COMIMERCIAL FISHERIES REVIEW Vol. 20, No. 1 COMPARATIVE KEEPING QUALITY, COOLING RATES, AND STORAGE TEMPERATURES OF HADDOCK HELD IN FRESH-WATER ICE AND IN SALT-WATER ICE By John A. Peters* and Joseph W. Slavin** ABSTRACT IN AN E;(P£RIMENT ON ICING REPRESENTATIVE SAMPLES OF HADDOCK ABOARD A FISHING VESSEL IN EQUAL QUANTITIES OF SALT-WATER AND FRESH-WATER ICE, NO SIGNIFICANT DIFFERENCE WAS FOUND IN THE QUALITY OF THE FISH STORED IN THESE ICES. ALL FISH WAS OF EXCELLENT TO GOOD QUALITY UNTIL THE 9TH DAY OF ICED STORAGE, AND OF ACCEPTABLE QUALI
. Commercial fisheries review. Fisheries; Fish trade. COMIMERCIAL FISHERIES REVIEW Vol. 20, No. 1 COMPARATIVE KEEPING QUALITY, COOLING RATES, AND STORAGE TEMPERATURES OF HADDOCK HELD IN FRESH-WATER ICE AND IN SALT-WATER ICE By John A. Peters* and Joseph W. Slavin** ABSTRACT IN AN E;(P£RIMENT ON ICING REPRESENTATIVE SAMPLES OF HADDOCK ABOARD A FISHING VESSEL IN EQUAL QUANTITIES OF SALT-WATER AND FRESH-WATER ICE, NO SIGNIFICANT DIFFERENCE WAS FOUND IN THE QUALITY OF THE FISH STORED IN THESE ICES. ALL FISH WAS OF EXCELLENT TO GOOD QUALITY UNTIL THE 9TH DAY OF ICED STORAGE, AND OF ACCEPTABLE QUALITY FROM THE 9TH UNTIL THE 13TH DAr OF ICED STORAGE, AFTER WHICH TIME THEY WERE OF UNMARKETABLE QUALITY. THE HADDOCK STORED IN THE SALT-WATER ICE WERE COOLED FASTER AND TO A LOW- ER TEMPERATURE THAN WERE THOSE COOLED IN THE FRESH WATER ICE. THE SALT- WATER ICE MELTED FASTER THAN DID THE FRESH-WATER ICE AND LEFT THE HAD- DOCK WITH LESS PROTECTING ICE, AND HADDOCK LYING AGAINST THE PEN BOARDS WERE COOLED AT A MUCH SLOWER RATE THAN THOSES THAT WERE ICED PROPERLY. BACKGROUND The preservation of fish in ice aboard a fishing vessel is a problem of continu- ing concern to those engaged in the fishing industry. Fresh-water ice, which is used on the majority of fish- ^^ I^^^HH^^^^^^^^^H ^^ vessels in this coun- ^^\^ ,>!^^^^^^^^^^^^^^^^H try, if properly applied, ^'i^^ ^*^^^^^^Bi^V^^^^^^^^^I will preserve fishonthe •S^j ~^L^ ^; ^^^^^^^^^1 vessel for 1 to 2 weeks, ^^ k---—^Nlu > . :'^^^^^^^^^ depending on the partic- ular species of fish and on the method of icing. The use of an ice that would be acceptable to health and regulatory a- gencies (Anonymous 1956) and that yet would substantially increase the keeping quality of fish would be of great value, since it would en- able the fishing vessels to stay out longer than now is possible and still return to port with fish of marketable quality. The storage of fish in salt-water ice, which has a lower melting tem- perature than has
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