FISHERY INDUSTRIES OF THE UNITED STATES, 1930 119 



stitueiits which are most readily lost by leaching, and if losses of 

 this nature are reduced the taste and food value of the fish will be 

 little impaired from that as origiaally caught. 



The first series of these experiments has been completed, including 

 a detailed report of the findings. 



FREEZING OYSTERS 



During the past year experiments have been conducted on freezing 

 oysters. If rapidly frozen oysters could be introduced for consump- 

 tion in the summer months and the public induced to buy them, 

 the yearly output of the producers could be increased materially. 

 The research has demonstrated that oysters can be rapidly frozen 



Figure 3. — Quick freezing fish fillets for packaged trade 



and placed in cold storage for several months without impairing 

 the taste. 



NET PRESERVATION 



Investigation of net preservatives has indicated four general lines 

 for study, as follows: (1) Development of chemical preservatives, 

 (2) application of chemicals to textiles, (3) variability of location of 

 nets, (4) yearly variability of deterioration in one locality. Under 

 the first subheading the work of 1930 indicates that colloidal silver, 

 selected dyes, and certain antioxidants have valuable preservative 

 properties. Thorough milling of solid constituents of a net dip 

 appear to be highly beneficial. The utilization of tung oil or of 

 special lacquers for net preservation seems advisable. Under the 

 second heading ideal practice has been demonstrated as described 

 in Bureau of Fisheries Economic Circular No. 74. The study of the 

 variability of fishing waters in relation to net preservation has been 

 greatly expanded in the past year, material being exposed in 21 

 fishing areas covering all sections of continental United States in 



