128 DESCRIPTION OF IMPORTANT FISHERIES AND THEIR PRODUCTS 



processing room. There the still frozen halibut are trimmed with a band- 

 saw to remove the tail, nape, belly, and excess bony portions, then sliced 

 transversely into uniform steaks J^ or % inch thick. These are further 

 trimmed to individual weights from 4 to 8 ounces and, in the case of 

 portion control packs, are sorted automatically by machine into steaks 

 of uniform weight to the nearest ^ ounce. After inspection and ice 



Figure 9.4. Fletching a large halibut at an Alaskan 

 port. The fletches are trimmed and frozen for later 

 shipment. (U.S. Fish and WildLife Service.) 



glazing for protection from dehydration, the steaks are packaged in 

 waxed cartons with a net weight of 12, 14, or 16 ounces and overwrapped. 

 Also wholesale cartons of 5, 10, or 15 pounds are packed. A superior 

 halibut steak pack for retail sale is produced by vacuum packaging the 

 steaks with laminated plastic film, a process which is more expensive 

 than glazing but provides unequaled protection against dehydration and 

 oxidative loss of flavor in subsequent storage. 



