REFRIGERATION OF FISH 



629 



ICING OTHER FISHERY PRODUCTS 



Shucked oysters are shipped in large quantities in L-gallon tin cans 

 provided with friction lids. To guard against these lids coming out, 

 two or three fourpenny nails are driven through the friction seal 

 from the outside of each can. The cans are then imbedded in cracked 

 ice in a wooden shipping box and shipped. 97 



FILLETS OF FISH 



The practice of filleting fish at the point of production, freezing 

 and shipping them, has already been described briefly under the head 

 of freezing methods. The greater part of the business in fillets, how- 



Fn;. 50. — Wrapping machine for single frozen fillets. Courtesy, Atlantic Coast 



Fisheries <'<>. 



ever, is in the chilled-in-ice rather than the frozen product, the 

 greatest production being in Boston. The fillets, cut so as to have 

 no bones, are wrapped in vegetable parchment paper and packed in 

 rectangular or round cans. Sometimes the fillets are not wrapped 

 but are packed in layers in the cans, sheets of vegetable parchment or 

 other water-resistant paper separating the layers. The cans are 

 covered with a lid, packed in cracked ice in a wooden box, and 

 shipped. In some plants the fillets are given a preliminary chilling 

 in a cold room before they are packed. This is an excellent practice, 

 for if the fillets are a few degrees above the ice temperature they may 



' 7 As a guide to good practice in collecting, preparing, and shipping oysters see 

 "Oysters," Ruling No. 0, Commissioner of Agriculture of Georgia, Atlanta; also "Rules 

 and regulations for the sanitation of the oyster industry and to render iis product readily 

 nuarketalde." North Carolina Fisheries Commission Foard. Morehead City. 



