REFRIGERATION OF FISH 



609 



BIRDSEYE S METHOD 



Clarence Birdseye, of New York, adapted the can-immersion 

 principle to the freezing of fillets of fish. 77 Because of exposure of 

 much cut surface fillets must, almost of necessity, be frozen not in 

 contact with brine. For convenience of handling it is also an ad- 

 vantage that they be frozen in bricks or blocks, to which form they 





J EJ H 6 



! @ M rih A 



i — ® — if? — W 



H 



/.'■■■■<'■■■■■■■■-■ ■■■■ ■■■.■■■■■■ .. ...■.■■■.■-■■■"■' ■ ■' . ' . ' ." '■ — 



• ■/.'. ■ .',">/ ■ 



!l|]ll> 



Fig. 44. — Birdseye's method of freezing. 



are well adapted by their flabbiness. 73 The can is deep and narrow, 

 with a slight taper. For filling the can there is piovided a frame 

 made of strap iron with removable cross partitions of metal. These 

 cross partitions are arranged at such intervals that the interspaces 

 will contain units of the desired sizes and weights — 5 or 10 pounds. 



77 U. S. Patent 1511824, Oct. 14, 1924. 



78 The preparation of fillets of fish is described by Harden F. Taylor in "Modern 

 methods of merchandising fish," published by the Patterson Parchment Paper Co., 

 Passaic, N. J. 



