. Commercial fisheries review. Fisheries; Fish trade. December 1952 - Supplement COM-ERCIAL FISHERISS REVIjiW 15 feet deep. Each tank could have two baskets 2 by 35 feet, and 3-3/4 feet deep, each basket with a net volume of about 25 cubic feet and capable of holding 500 pounds. If small scrod, weighing 1^ pounds, are being frozen, the time required to freeze would be only about an hour and, therefore, the net capacity of the Delaware'3 freezing tank could be nearly 3,000 pounds of small scrod per hour, provided the heat exchanger and refrigeration machinery are adequate. When large cod (over
. Commercial fisheries review. Fisheries; Fish trade. December 1952 - Supplement COM-ERCIAL FISHERISS REVIjiW 15 feet deep. Each tank could have two baskets 2 by 35 feet, and 3-3/4 feet deep, each basket with a net volume of about 25 cubic feet and capable of holding 500 pounds. If small scrod, weighing 1^ pounds, are being frozen, the time required to freeze would be only about an hour and, therefore, the net capacity of the Delaware'3 freezing tank could be nearly 3,000 pounds of small scrod per hour, provided the heat exchanger and refrigeration machinery are adequate. When large cod (over ten pounds) are handled, and they are to be frozen completely before removal from the tank, an operation requiring about six hours, the freezing capacity of the equipment would drop to 500 pounds per hour. However, advantage could possibly be taken of the fact that even a fish four inches thick is well over 90 percent frozen after 3 hours in brine at 10° Fo The freezing of these large fish could be completed during the first hours of storage mainly by the reserve refrigera- tion represented by the low temperatures (10° F. to 25° F„) of the already-frozen fish. Even when a variety of sizes of fish are handled simultaneously, it may prove to be most practical to leave all the fish in the brine for the same length of time. The time would be chosen so as to insure at least 90-percent freezing of the largest fish. The extra hour or two in the brine should not seriously in- crease the salt content or otherwise change the characteristics of the smaller fish, THAWING RATES LITERATURE REVIEW; Reports of studies on the thawiqg of frozen whole fish are far fewer than reports on freezing of whole fish. Stiles (1922) presented soine information on thawing rates and problems. He noted that thawing is a rela- tively slower process than freezing. His data illustrate the decided advantage of thawing in water over thawing in air. More recently, Reay,Banks, and Cutting (1950) renorted on a f
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