If further evidence is required of the preserving power 

 over extended periods by freezing, it can be had by- 

 examining the instructive exhibit at the Canadian Court, 

 where fish in good preservation can be seen that have been 

 out of the water for eighteen months. The advantages to 

 be derived from this method of preservation, have not been 

 nor are they now fully appreciated ; public opinion seems 

 to have settled quietly into the belief of the oft-repeated 

 statement that it " destroys the flavour of fish to freeze 

 them," and that "they go bad so quick after they are 

 restored to normal temperature." Neither of these state- 

 ments are well founded, although they may be in accord 

 with the observations of those who make them. 



The flavour of a fish and its keeping quality after 

 thawing, depend more upon its condition when frozen than 

 upon the deleterious action of the low temperature in 

 which it has been kept. It should be constantly borne in 

 mind that there is no restorative power in any system of 

 preservation. 



Notwithstanding the great advantages of this method of 

 preservation by freezing it has not yet been adopted to any 

 considerable extent by the English fishermen. 



It is not so readily applicable to the fishing boats and 

 methods of fishing now in vogue, as the system of retarda- 

 tion by temperature a little above freezing ; and hereafter 

 our remarks will refer to this branch of the system under 

 consideration. 



The present demand is for a system by which any fish 

 caught in English waters can be delivered in any English 

 market in sound condition, and at a cost that is not pro- 

 hibitory. To what extent this demand can be practically 

 met is somewhat conjectural, but that radical improvements 

 over present methods can be made will not be questioned 



