REFRIGERATION OF FISH 



607 



as above stated, or in a separate tank. Also, the pans may be 

 lowered into an empty tank, which is then filled with the cold brine ; 

 or, with proper care, they may be immersed directly into the brine. 

 When the fish are frozen the cans are lifted from the brine tank, 

 drained briefly, and conveyed to another part of the floor, where 

 they are showered with water to remove the brine and loosen the 

 cakes of fish. The cakes are then removed, glazed, and packed in 

 the usual manner. This method of freezing is at present used by 

 its inventor's firm, principally for freezing ciscoes on Lake Erie. 



Fig. 42. — Kolbe's method of individual freezing for fillets and small fish. The 

 circular pans float through the channel in the brine in directions indicated by 

 arrows. 



The advantages of simplicity and low cost of this method are at 

 once obvious. While the writer has not had opportunity to see 

 this plant, it seems that it requires some nicety of calculation in 

 design to obtain best results. The buoyancy caused by entrapped 

 air is overcome by the weight of the cans and the frames that hold 

 them. The transfer of heat must take place through the top and 

 bottom of the can, for the space on the sides between can and lid 

 is occupied largely by air. If freezing is to occur on top, the pan 

 must be well packed to obtain good contact with the lid. At the 



