METHODS OF INSHORE FISHERIES 257 



but, bluefish and mackerel. The fresh haddocker takes 

 from ten to twenty tons of ice in her houses, the fresh 

 halibuter requiring about ten tons more. In each case 

 the ice is chiseled fine before being used. Halibut are laid 

 in the ice pens one upon each other, the ice being placed 

 in the interior parts of the fish after the viscera have 

 been removed. No ice is placed between the layers of 

 halibut as it tends to injure the flesh of the fish by press- 

 ing into it. The other fish that are iced at sea are placed 

 on layers of ice in the ice bins and other layers of ice 

 are sprinkled on top. In case of the mackerel where the 

 port is near the fish are packed in ice in barrels for con- 

 venience in handling. 



The method of the Newfoundland herring industry is 

 somewhat different. The herring are frozen in the open 

 air usually, on beaches or on platforms made for the pur- 

 pose. After the fish have frozen solid they are placed 

 in the hold of the vessel. Across the forward part of the 

 hold a partition is built to keep out the heat from the 

 forecastle. The herring are dumped into the hold in bulk 

 and remain frozen until the vessel reaches its destination, 

 Gloucester, Boston, New York or Philadelphia. Occa- 

 sionally the cabin walls are covered over with canvas or 

 boards to protect them from injury, and the cabin is filled 

 with the frozen fish. 



The demand for frozen herring in the cod and other 

 ground fisheries has led to the erection of several freez- 

 ing houses along the New England coast. These are lo- 

 cated at Gloucester, Provincetown, Boothbay Harbor and 

 North Truro, and have a capacity of about 15,000 barrels 

 of frozen fish. The shipment of fish from seaports inland 

 is by the usual method of refrigerator cars, being little 

 different from the methods of shipping other kinds of 

 fresh foods that require low temperature for preservation. 



