558 



U. S. BUREAU OF FISHERIES 



narrow passageway adjacent to the four walls for inspecting and 

 reglazing. The tails all point inward and heads or shoulder ends 

 outward. Halibut are piled white side up, except the four or five 

 nearest the top, which are arranged black side up. Another ar- 

 rangement is to stack the fish, filling the room completely, with a 

 wooden framework placed near the wall pipes to hold the fish away 

 from the pipes. A space is left so that the door may be opened. It 

 is best to arrange the fish so that all those exposed to the air 

 will be accessible for reglazing. When rooms are so filled, the fish 

 well glazed, the doors kept closed, and the temperature kept at 0° or 

 thereabouts, the conditions for keeping are excellent. This solid 

 formation of loose fish economizes space and obviates a larger invest- 

 ment for boxes. 



REGLAZING 



As already stated, exposed fish in a cold room gradually dry. The 

 glaze first evaporates; then the skin, fins, tail, and snout become 

 dry. The following tabulation, taken from Ehrenbaum and Plank 2T 

 illustrates the rate at which certain fish, hanging free, will dry at a 

 storage temperature of 19.6° F. 



Table 11. — Loss of weight of glased fish hanging in a storage room at 19.6° F. 



Table 12, from the same authors, shows the effect of boxing on 

 reducing evaporation. Two haddock of about the same size were 

 kept in storage, one hanging free and the other inclosed in a wooden 

 box. 



Table 12. — Effect of boxing or loss of weight in storage 



27 See footnote 15, p. 518. 



