. Commercial fisheries review. Fisheries; Fish trade. COMMERCIAL FISHERIES REVIEW Vol. 19, No. 11 NEW VESSEL FISH-ICING TECHNIQUES PROVE VALUE TO NEW ENGLAND FISHERIES A new fish-icing plan aboard vessels is proving its worth to the New England groundfish industry by getting fresher fish on the consumer's dining table, the United States Fish and Wildlife Service reported September 27, 1957. The impetus behind the increasing usuage of new fish-icing techniques is a series of full-scale, commercial demonstrations aboard fishing vessels at sea. The work is being done by the Massachusetts Division
. Commercial fisheries review. Fisheries; Fish trade. COMMERCIAL FISHERIES REVIEW Vol. 19, No. 11 NEW VESSEL FISH-ICING TECHNIQUES PROVE VALUE TO NEW ENGLAND FISHERIES A new fish-icing plan aboard vessels is proving its worth to the New England groundfish industry by getting fresher fish on the consumer's dining table, the United States Fish and Wildlife Service reported September 27, 1957. The impetus behind the increasing usuage of new fish-icing techniques is a series of full-scale, commercial demonstrations aboard fishing vessels at sea. The work is being done by the Massachusetts Division of Marine Fisheries and is sponsored by the Service's Bureau of Commercial Fisheries with funds sup- plied through theSalton- stall-Kennedy Act of 1954 for improvement of the do- mestic fishing industry, Boston-based vessels are used in the demonstration. Full loads of fish iced ac- cording to techniques de- veloped by the Bureau of Commercial Fisheries are compared with loads iced under conventional ICED HADDOCK IN THE HOLD OF A NORTH ATLANTIC TRAWLER The new method relegates to "Davy Jones" many of the practices which have been followed for years. In some instances it has been difficult for boat owners to initiate changes, but the pressure of economics is beginning to outweigh the force of tradition. These new icing practices are a long step toward answering public de- mand for a uniformly better product. Bureau of Commercial Fisheries' research has shown that the process of get- ting full-flavored fish to the family table begins at the time the fish are taken out of the water--and that mistakes made in that first hour cannot be rectified later. The new technique is simple. Fish are eviscerated and each fish is thoroughly washed immediately after being caught; each individual fish is surrounded by suf- ficient ice to chill it rapidly and keep it chilled. Much of the secret of the success in handling fish by the new method is in the way the fish are stored
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