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PRESERVATION METHODS 



or wirebound boxes holding 100 to 200 pounds of fish and ice are used, as 

 a rule with one part ice to one or two parts of fish depending on distance 

 and re-icing facilities along the route. 



For shipment, fresh fillets in tins are covered by a slip cover secured 

 by a slotted strap and buried in crushed ice in 200 pound boxes. In recent 

 years processors have found that large plastic film bags or plastic-lined 



Figure 22.5. A box of fresh lake herring from the Great Lakes 

 ready to be top-iced and closed for shipment to market. (U.S. 

 Fish and Wildlife Service.) 



cartons may be used quite successfully rather than the relatively expen- 

 sive fillet tins. Shipments are made to wholesalers and chain stores where 

 the fillets are repackaged in the familiar tray and film overwrap in family- 

 sized portions. These are displayed in the retail refrigerated case and 

 normally are sold within two to three days after repackaging. The shelf 

 life of such fillets is not apt to be over five to six days inasmuch as the 

 original fishing operation, process delay, and shipment have already taken 

 the better part of the original storage life of about 14 days for properly 



