CHAPTER XVI 

 Products from the Sea 



Preserved Fish 



Chief among the products of the sea are the fish, and it is 

 only just that in this chapter some mention should be made 

 of those who become renamed after death by such names as 

 kippers, bloaters, and Finnan haddies. 



There are four methods by which fish may be preserved : 

 by freezing, drying, salting, and smoking. 



Freezing is only used to preserve the fish for short periods 

 until they can be put on the market in a fresh condition. 

 Steam trawlers carry ice and salt, and the fish immediately 

 after capture are cleaned and packed away in salt and ice, 

 where they remain until the completion of the voyage. 

 On the return of the vessel to harbour, the fish after being 

 sold are once more packed in fresh ice and taken direct to 

 the shops where they are displayed for sale ready to be 

 cooked. 



The other three methods, drying, salting and smoking, 

 are used when it is necessary to preserve the fish for longer 

 periods so that they may be always procurable on the 

 market when fresh fish cannot be obtained. 



Drying is not practised much in northern climates, but 

 is a very common method in warm and tropical countries 

 where the sun's heat is sufficiently strong. The fish are 

 generally cleaned and cut open, and laid in the sun until 

 they are hard and dry, sometimes after a previous 



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