REFRIGERATION OF FISH 



589 



to 10 ounces in weight, with brine at 0° F., is about 1 ton per hour, the only 

 hand labor needed being one unskilled man at each end, who can easily attend 

 to three tanks, so that the cost of labor in this process is exceedingly small. 



The cost of refrigeration is reduced to a minimum, for if the insulation is 

 good the only leakage is that at the ends, which is, of course, unavoidable. 



The speed of the drums may be increased in case the tank should be used for 

 chilling fish instead of freezing, in which rase the output is. of course, much 

 larger. The standard tank covers a floor space of 83 feet by 7 feet. 



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Fig. 31.— Pique's method of freezing herring. A. cross section. B. longitudinal section 



PIQUES METHOD 



The British Fish Preservation Committee, under the Food Investi- 

 gation Board, conducted extensive research work in methods of freez- 

 ing fish, particularly by means of brine. One of the results of this 



