108 American Fisheries Society 



fish which have begun to go bad. These people do not return 

 to make another purchase. You often hear them saying: "I 

 never care for fish, " or, "Fish are all right if you eat them as soon 

 as they come out of the water, but you never can get them fresh 

 from the markets." It is regrettably true that, while the former 

 class is numbered by hundreds, the latter is numbered by 

 thousands. It is sincerely hoped that this paper contains sug- 

 gestions which will enable the retailer to so equip and conduct 

 his shop that his customers will be repeaters and not mere 

 "oncers." 



In the long journey which the fish must make from the fisher- 

 men's nets to the consumer's table, every step is vital and fraught 

 with possibilities of disaster. It is easily possible, even in warm 

 weather, to transport fish long distances and deliver them to retail 

 customers in first class condition, but this requires intelligent 

 co-operation on the part of every person through whose hands 

 they pass. Not the least important link in the distributive chain 

 is the retail dealer. He may easily nullify all the pains and skilful 

 attention bestowed by the fishermen and shippers. 



The tendency of fish to spoil is enhanced by the length of time 

 they have been out of the water; consequently, it behooves the 

 retailer to exercise special pains to keep them at the proper 

 temperature. Immediately upon delivery, the package should 

 be opened and examined. If the supply of ice in which they are 

 packed is low, it should be promptly replenished. Remember, 

 that ice is cheaper than fish. There should be alternate layers 

 of finely-chopped ice and fish. The custom followed in shipping 

 fish in barrels or boxes is to place several inches of chopped ice 

 in the bottom of the receptacle, another layer in the center, and 

 a final layer on top, there being three layers of ice and two layers 

 of fish. The standard barrel shipment contains 200 pounds of 

 fish, for which about 150 pounds of ice are required. The amount 

 of ice is increased somewhat in extremely hot weather and may be 

 materially decreased in northern latitudes in the winter. 



One of the questions frequently asked by persons contemplating 

 opening a fish market is, "How long will the fish keep on ice?" 

 The length of time the fish will keep depends on many factors, 

 some of which are frequently without the control of the dealer. 



