REFRIGERATION OF FISH 



559 



Table 13, also from Ehrenbaum and Plank, shows the amount of 

 time found by them to be required for various fish to lose a very 

 heavy glaze. The fish were suspended in the storeroom. 



Table 13. — Time required for ice glaze to evaporate from the surface of fish 



These tables are all illustrative but do not represent conditions that 

 prevail in American freezers. Our storage rooms are held at a very 

 much lower temperature, the fish do not hang, and the glaze is not 

 so heavy. 



It is always the fish that are exposed on the outer parts of piles or 

 cake that dry most. Those inside, especially in closely packed piles 

 and boxes, dry least. Proximity to the cooling pipes hastens drying, 

 and pipes freed from adhering snow cause much more rapid drying 

 than those covered with snow. 



When fish in storage are inspected the glaze is often found to 

 have departed. When necessary the fish are glazed again. This 

 may be accomplished in any of several ways depending on circum- 

 stances. The fish may be taken to the storage room and glazed in 

 the usual way by immersing in water. If the fish are boxed consid- 

 erable labor and damage to boxes is entailed by opening the boxes. 

 In this event a portable tank is taken to the storage room and the 

 boxes themselves are immersed in the tank and held under the! water 

 until they fill with water. They are then removed and suspended 

 above the tank until the excess water drains out. To facilitate han- 

 dling a davit is mounted on one end of the tank with block-and-fall 

 and grapple hooks. 



Fish piled loose may be reglazed conveniently by spraying them 

 with water without moving them. A spraying tank and pump is 

 used, such as horticulturists use for spraying shrubbery. The water 

 freezes quickly on the fish. This is a quick, convenient, and satis- 

 factory method. 



REMOVING RUST 



Where fish are rusty they may be freshened and improved by the 

 following treatment: Two vats or tanks of tepid water (about 100° 

 F.) are provided. Some sodium bicarbonate (ordinary baking soda) 

 is dissolved in the water in the first tank, and two sticks are laid 

 across the top. The cakes of fish, or large single fish, are laid on 



