202 V' S. BUREAU OF FISHERIES 



Regulation 36. Maintenance of counters, workbenches, display cases, etc.r 

 All counters, workbenches, refrigerated display cases, stationary trays, and ap- 

 purtenances thereof used in the handling, displaying, and storing of fish and 

 shellfish shall be kept clean and sanitary and in good repair, and must be scrubbed 

 in hot water and sal soda, or other suitable cleansing agent, at the close of each 

 day's use. 



Regulation 37. Iced fish and shellfish to be stored so as not to cause a nuisance: 

 All iced fish and shellfish stored in wooden boxes or barrels shall be kept or stored 

 in such a manner as not to cause a nuisance. 



Regulation 38. Refrigeration: All fish shall be kept properly chilled or refrig- 

 erated at all times. 



Regulation 39. Protection of fish when displayed for sale: All fish and shellfish 

 displayed for sale shall be kept within closed refrigerator display cases or properly 

 covered by close-mesh wire screening, so as to prevent unwarranted human 

 handling and contamination by dust, dirt, and flies. 



SEC. 171. SHELLFISH, SALE OF ADULTERATED OR MISBRANDED PROHIBITED 



No person shall bring into the city of New York, or have, sell, or offer for sale,, 

 shellfish which are adulterated or misbranded. Shellfish shall be deemed adul- 

 terated — 



1 . If after removal from the shell they have been subjected to a process whereby 

 their solid content is decreased or their volume increased. 



2. If grown, floated, or cleansed in contaminated water, so as to render them 

 unfit for food. 



3. If they consist, wholly or in part, of diseased, decomposed, putrid, or rottea 

 animal or vegetable substance. 



4. If they contain any antiseptic or preservative injurious to health. 



5. If they are floated in water of lower salinity than the water in which they 

 were grown. 



6. If any substance or substances has or have been mixed and packed with 

 them so as to reduce or lower or injuriously affect their quality or strength. 



7. If after removal from the. shell they are cleansed in fresh water or water of 

 a lower salinity than the water in which they were grown. 



Shellfish shall be deemed misbranded — 



1. If they are labeled or branded so as to deceive or mislead the purchaser. 



2. If the container or its label shall bear any statement, design, or device 

 regarding the shellfish or the other ingredients contained therein which statement,^ 

 design, or device shall be false or misleading in any particular. (As amended 

 by the board of health April 29, 1920.) 



COLD STORAGE 



Frozen fishery products received in New York City are usually 

 transported to the wholesale fish markets for immediate sale. How- 

 ever, considerable quantities are held in cold-storage warehouses for 

 future sale. Large quantities of fish caught in near-by waters are 

 shipped fresh to New York City and Jersey City, and are frozen in 

 freezing plants at those places for later consumption. 



During the year ended December 15, 1924, 8,038,668 pounds of 

 fishery products were frozen in New York City and Jersey City, and 

 15,922,258 pounds were received frozen, making a total of 23,960,926 

 pounds of irozen fishery products handled in these two cities of the 

 metropolitan area. During the same period 24,691,820 pounds were 

 withdrawn, while the quantity held over from the previous year 

 amounted to 10,418,335 pounds. The reduction of the holdings for 

 the year ended December 15, 1925, was 730,894, as compared with 

 the holdings at the beginning of the year. The average number 

 of firms engaged in the freezing of fishery products in 1924 was three, 

 the average number of firms carrying cured fish was nine, and the 

 average number engaged in the storing of fish was six. 



