. Commercial fisheries review. Fisheries; Fish trade. 42. Fig. 1 - Preparing BCF Insulated, leakpioof, container for ship- ment. For the first 5 shipments, refrigeration was provided by ice frozen in polyethylene bottles, each containing about 2 pounds of ice. The bottles were placed under, beside, and on top of the fillet tins to provide 24 pounds of ice for the Burlington shipments and 30 pounds each for the Syracuse and Pittsburgh ship- ments. For the last 5 shipments, a slab of absorbent urea-formaldehyde foam was placed under the fillet tins, and 10 to 15 pounds of the bottled ice were re
. Commercial fisheries review. Fisheries; Fish trade. 42. Fig. 1 - Preparing BCF Insulated, leakpioof, container for ship- ment. For the first 5 shipments, refrigeration was provided by ice frozen in polyethylene bottles, each containing about 2 pounds of ice. The bottles were placed under, beside, and on top of the fillet tins to provide 24 pounds of ice for the Burlington shipments and 30 pounds each for the Syracuse and Pittsburgh ship- ments. For the last 5 shipments, a slab of absorbent urea-formaldehyde foam was placed under the fillet tins, and 10 to 15 pounds of the bottled ice were replaced with an equal weight of loose flake ice. As the ice melted, the water was absorbed by the urea-formal- dehyde foam, so no free water accumulated in the container. Shipping the Fish Each Monday, for 10 weeks, the filled con- tainers were picked up at the laboratory by a local intercity truck and taken to Boston, where the containers were transferred to in- terstate truck lines. On arrival, the contain- ers usually were transferred again, either to a smaller truck of the interstate trucker, or to a truck of a separate company specializing in city deliveries. Then the containers were delivered to the final destination. Recording Information On delivery of the containers, the recipient noted the date and time of arrival, condition of container, condition of product based on its odor and appearance, temperature of product, temperature of outside air, pounds of ice remaining, and whether anyfree liquid was present. The information was then mailed to the laboratory for summarizing. The find- ings are presented in table and discussed be- low. Results of Shipping Tests Burlington On the whole, the shipments to Burlington were the most successful, particularly in punctuality; the slowest shipment was only Ij hours later than the fastest. Although the average of all product temperatures was 35° F,, the products packed with bottled ice aver- aged 37° F., and those packed with some
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