502 



U. S. BUREAU OF FISHERIES 



Other methods of freezing — Con. Page 

 Freezing in contact with brine — Con. 



Ottesen's method 578 



Penetration of salt into fish in 



brine freezing 578 



Amount of salt penetration- 581 

 Practical importance of salt 



penetration 583 



Practical application of Otte- 

 sen's method 584 



Bull's method 586 



Fyers's and Watkins's method- 586 



Mann's method 587 



Hirsch's method 587 



Goer de Herve's method 587 



Pique's method 589 



Newton's method 590 



Taylor's method 592 



Foam in brine 595 



Rusting of metal parts 596 



Rapid freezing in cells or molds 596 



Karlier methods 598 



Friedrich's method 599 



Petersen's method 599 



Freezing in cakes 600 



Individual freezing 603 



Kolbe's method 604 



Birdseye's method 609 



Cooke's method 611 



Individual fillets 613 



Liquid air for freezing 615 



Winter-frozen or naturally frozen 



fish 615 



Method of catching fish through 



holes in the ice 615 



Page 

 Defrosting and cooking frozen fish_ 616 

 Effect of crystallization and co- 

 agulation 616 



Methods of defrosting 617 



Cooking frozen fish 618 



Rates charged for freezing and cold- 

 storage of fish 618 



Chilling and icing fish for tempo- 

 rary preservation 620 



Larsen's method 621 



Eaton and Cameron's method 621 



Refrigeration on menhaden steam- 

 ers 622 



Icing fish 622 



Properties of ice 623 



Effect of ice on fish 624 



Chemical preservatives in ice__ 624 



Dressing fish for icing 624 



Icing packages for transporta- 

 tion 625 



Comparison of boxes and barrels 



as containers for iced fish 626 



Shipments of carload lots of fish 



on ice 627 



Soiling's method of icing fish 628 



Icing other fishery products 629 



Fillets of fish 629 



Insulated packages for shipping 



chilled fresh fish 630 



Temporary storage of fish in chill 



rooms 630 



Holding live fish by refrigeration- 631 



Cold-storage laws 631 



