METHOD OF PACKING FISH FOR TRANSPORTATION. 299 
trouble, and small expense incurred are very soon repaid by the higher prices 
which are obtainable for the fish, owing to their far better appearance, and to 
the very important fact that they -will keep fresh after fish that have been 
treated in the old way have spoiled. The fishmonger, too, will soon find his 
profit in having for sale fish which not being sold to-day will turn out just as 
fresh eight or fourteen days hence, even in the hottest weather. It may be 
remarked that all kinds of fish may not profitably be treated according to this 
method, but prime fish, such as soles, turbot, brill, halibut, and haddock, per- 
haps cod and plaice, will fetch a much higher market price if so treated. 
The more expensive fresh-water fish, such as salmon, carp, and trout, are 
always shipped in ice without being gutted, but even they would have a far 
better appearance if wrapped in this paper instead of being exposed to the 
influence of air and ice water. I would here, however, draw attention to the 
fact that the fundamental feature of my method of wrapping fish is that the 
fish be gutted, that the entrails and the gills be removed, and the fish thoroughly 
washed. 
The first important experiment with the method here presented was carried 
out in October, 1905. The necessary fish were caught by special permission of 
the Danish Government in the steamer Thor, which otherwise was engaged in 
international sea investigations. For the purpose of comparison the fish were 
packed in four different ways: 
1. Gutted, wrapped in paper, and laid in ice. 
2. Not gutted, wrapped in paper, and laid in ice. 
3. Gutted and, without paper, laid in ice. 
4. Not gutted and, without paper, laid in ice. 
Altogether 147 fish were packed in these different ways. The flat fish 
included soles, turbot, brill, plaice, lemon soles, and whitches; the round fish 
were haddock, cod, whiting, hake, and gournard. 
On October 6 and 7 the fish were packed, and on October 17 the method 
was explained and specimens of the different kinds of fish were shown to people 
interested, including press representatives, fishmongers, and others well ac- 
quainted with such matters. The following results were revealed: 
1. The fish gutted and wrapped in paper and ice were perfectly white and 
firm, without any smell whatever, the skin was not discolored, and most of the 
fish had retained the stiffness of death. 
2. The fish not gutted but wrapped in paper and ice were in most cases 
damaged in the inside. 
3 and 4. The fish gutted and not gutted (round) and not wrapped in paper 
but placed in direct contact with air and ice water were soft and stale and the 
skin discolored. 
