THE PRESERVATION OF FISH 185 



glassy layer of ice. The ice glaze brightens the color 

 of the fish and prevents them from drying out. It 

 also prevents discoloration of fatty fish by the phe- 

 nomenon known as rusting, which is caused by the 

 fat becoming rancid. 



During storage, fish must be kept at a very low 

 temperature to preserve them in perfect condition. 

 Further, since the glaze evaporates, they must be 

 reglazed from time to time. 



There is much disagreement as to the best method 

 of defrosting frozen fish. Some authorities recom- 

 mend slow thawing in a refrigerator or in ice-cold 

 water. Others do not trouble to defrost the fish, but 

 cook them without thawing. In America cold-storage 

 fish are usually defrosted before being sold to the 

 consumers. 



The Salting of Fish 



What industry brings to mind more of the quaint- 

 ness and romance of the ancient European fishing 

 ports than the business of salting fish.^ Modern in- 

 dustrial methods have come into use in almost every 

 other industry, but still the herring and cod salters 

 handle the fish entirely by hand. 



The salmon canner has invented machines which 

 clean the fish automatically, but these appliances 

 have never been adopted for use in eviscerating cod 

 and haddock. The methods of handling and salting 

 fish have not changed for several centuries. The 

 connoisseur of cured fish has become accustomed to 

 certain distinctive flavors and demands them. The 

 introduction of modern scientific methods into the 



