Grading of ocean perch fillets using grade standards. 



and Middle Atlantic areas has its head- 

 quarters at the Gloucester laboratory. At 

 present, 10 plants in the area from Maine 

 to Maryland are using the Department's 

 continuous inspection service, thus putting 

 into direct use the standards of quality de- 

 veloped at Bureau laboratories. During 

 fiscal year 1961, 60 million pounds of 

 fishery products in the North and Middle 

 Atlantic areas were given the Department's 

 quality approval, either under continuous or 

 lot inspection. 



PRESERVATION AND ENGINEERING 

 RESEARCH 



Studies are in progress on the effect of 

 storage of fish in refrigerated sea water as 



compared to ice, the effect of storage and 

 distribution practices on the quality of 

 frozen seafoods, the development of immer- 

 sion-freezing solutions, and the efficiency 

 of an automatic capacity-control system 

 for regulating the temperature of cold- 

 storage rooms. 



Storage of Fish in Refrigerated 

 Sea Water 



Results of commercial-scale and labora- 

 tory studies on the storage of fish in re- 

 frigerated sea water held at 30° F. (-1°C.) 

 indicate that fish stored in this medium will 

 keep longer than fish stored in ice. Whiting 

 kept in ice were of edible quality for only 



