220 U. S. BUREAU OF FISHERIES 
FREEZING PACKAGED SALMON AND FLOUNDERS FOR SUBSEQUENT 
STORAGE IN REFRIGERATED LOCKERS 
Salmon has long been the most important species of fish taken on 
the Pacific coast. Although the greater proportion of the catch is 
canned, considerable quantities also are sold fresh, frozen, salted, and 
smoked. Pacific salmon normally are frozen in the round in sharp 
freezers and distributed in this manner. During the past several 
years, however, an effort has been made to develop a market for 
frozen salmon products in packaged form. 
For several years there has been a marked development in otter- 
trawl fishing in the Pacific Northwest, particularly on Puget Sound. 
This has led to an increased catch of flounders and other small bottom- 
fish which has created a supply of low-priced fish available for prepara- 
tion as packaged, frozen products. 
A market for packaged salmon and flounders seems possible through 
the development of the refrigerated locker industry. This industry is 
particularly beneficial to those who, owing to their geographical 
location, find it difficult to obtain sea foods during certain seasons of 
the year. Now, with the refrigerated-locker system, it is possible for 
them to obtain these foods during seasons of quantity production 
and store them until needed. In rural communities these lockers 
consist of self-contained units for installation on the farm. In many 
small towns and cities the locker is placed in a regular community 
cold-storage warehouse. These lockers, ranging in size from 8 to 12 
cubic feet capacity, can be leased at prices ranging from 75 cents to $1 
per cubic foot per year. All facilities for freezing and preparing sea 
foods for storage are usually supplied by the operators of the com- 
munity locker establishment. 
In view of the need for information regarding the problems asso- 
ciated with the freezing of salmon and flounders for subsequent 
storage in refrigerated lockers, the Bureau has undertaken studies of 
this nature. The program of research is initially concerned with a 
survey of some of the practical aspects of freezing and storage based 
on existing commercial facilities on the Pacific coast, with particular 
attention to the significance of brining, method of packaging and type 
of wrappers, ‘‘quick”’ freezing versus ‘‘sharp’’ freezing, and tempera- 
ture of storage. Observations are being made to evaluate drip, 
dehydration, discoloration, texture, rancidity, and the effects of 
possible transfer of odors between sea foods and other products stored 
in the same locker. 
While these investigations have not as yet reached a point where it is 
possible to draw definite conclusions, the data obtained indicate that 
a latex composition bag furnishes the most efficient protection from 
evaporation of moisture, and that there is no transfer of odors from 
frozen sea foods to other foods stored in the same locker. 
Additional information obtained suggests the use of chemical 
treatment (brine dip) as a method for minimizing drip of the stored 
fish. While storage temperature has some effect on drip, the rate 
of freezing seems to be of less importance; At least in the early stages 
of storage. 
Storage temperature seems to be the most important factor in- 
fluencing the color of the flesh. The use of the brine treatment, which 
