FISHERY IXDUSTKIES OF THE U2sITED STATES. 15 



DEVELOPMENT OF IMPROVEMENTS IN METHODS OF HANDLING, DIS- 

 TRIBUTING, AND MARKETING. 



FRESH FISH. 



One of the most important means for increasing the consumption 

 of fish is to supply the consumer with a product closely approxi- 

 mating the quality of the fish as taken from the water. Tliis necessi- 

 tates reducing the amount of deterioration from "catch " to consumer 

 to a minimum. Considering the length of time that elapses after the 

 fish are taken from the water until they reach the consumer, some 

 deterioration is inevitable, but that a marked degree of improvement 

 in reducing the amount can be made is undoubtedly possible. With 

 such improvement many persons who now enjoy fresnly caught fish, 

 but who rarely buy 'fresh" fish in the market, will be added to the 

 list of regular consumers. As deterioration sets in as soon as the fish 

 are dead, the first step is to improve methods of handling the fish on 

 boat or vessel and at the points of distribution. 



It is important to handle fish with the greatest possible care, to 

 avoid bruising or forking them, and to avoid warmth. Fish should be 

 handled with the same care as fruits; they should not be forked, 

 bruised, tread on, thrown about needlessly and roughly, or piled too 

 deeply in boat, box, or barrel. Failure to observe these precautions 

 will cause spoilage just as the spoilage of fruits is hastened by similar 

 treatment. The temperature of fish is about the same as that of the 

 water in which they live, usually slightly higher. Fish taken from 

 warm water will therefore spoil more quickly than if taken from cold 

 water. The warmer the water is the greater the care required to 

 prevent spoilage. If the fish taken from warm water are piled deeply 

 it is but natural that the temperature of the mass will snortly begin 

 to rise, with resultant spoilage. It is therefore important to keep 

 the fish away from warmth and to cool fish taken from warm water as 

 quickly as possible. 



The Bureau has impressed upon those in the fisheries the impor- 

 tance of avoiding the use of fork or pew as far as practicable, usino; 

 where necessary only a one-tined fork and forking the fish in the head 

 instead of the body, and has encouraged the installation of precooling 

 devices to remove the body heat of the fish as speedily as practicable. 

 It is believed that a cold brine circulatory system or an adaptation of 

 the svstem of freezing fish in brine may be worked out for use on 

 vessels or boats. In fact, some experiments have already been made 

 to this end by those in the fisheries. 



There is fully as great if not greater need for improving methods of 

 distribution and the handling of the fish in the retail markets. The 

 shipper should consider the advantages of packing the fish in shallow 

 boxes instead of in barrels; and the retailer, in view of the length of 

 time that has elapsed since the fish were caught, should observe every 

 precaution which will retard deterioration as well as offer the fish for 

 sale in an attractive manner and amid sanitary surroundings. 



KIPPERED nsii. 



The preservation of fish by smoking is a very ancient and widely 

 known practice. The products preserved in this manner are anumg 

 the tastiest of foods. The necessity for marketing the product 



