Sl^EClAL UEroUT 



METHODS OF PREPARING FISH FOR MARKET. 



BY PROFESSOR RALPH W. TO^YER. 



It is a well kuowu fact that ice, as it is used in the ordinary 

 methods of fish packing, is more or less of a failure. It spoils the 

 freshness, flavor, and firmness of the fish ; but, more than this, the 

 moisture of the melting- ice favors the development of putrefactive 

 bacteria and hastens decay. The investigations which I have 

 made at the suggestion of the Commission have been planned for 

 the purpose of ascertaining just how far fish are spoiled by care- 

 lessness, filth, and bad packing, and to devise methods of mitigat- 

 ing these evils. 



Decay is nothing but the result of the activities of certain 

 putrefactive bacteria. If the fish are so handled that the activity 

 of the bacteria is restricted, the process of decay will be retarded ; 

 but if the fish are handled in such a way as to encourage the 

 ravages of the bacteria, the process of decay will progress much 

 more rapidly. The pressing of fish by close packing softens the 

 muscles and renders the flesh more susceptible to invasion by 

 putrefactive bacteria. Another item of no small importance is 

 the packing of fish in foul barrels and unclean boxes, the con- 

 tamination from which is conveyed to the several fish by the melt- 

 ing ice. 



The animals used for the following experiments were squeteagiie, 



