CONCLUSION 175 



over 70 per cent of the produce of the 

 North Sea. The efficiency of the British 

 trawler is almost perfect, and it is the 

 ambition of other nations to emulate our 

 methods of fishing. Our chief need is to 

 improve the means employed in placing 

 the food on the table of the consumer in 

 the most appetizing and convenient form. 

 There is room for a great advance in the 

 methods of preserving fish. The greatest 

 adverse factor in the industry is the 

 perishable nature of the commodity. A 

 big percentage of the food often becomes 

 unpalatable and unsaleable owing to 

 unavoidable delays. If better methods 

 can be invented for preserving the quality 

 and flavour of the food, our fisheries will 

 be revolutionized. Cold storage and the 

 use of ice do not preserve fish as well as 

 they do other foods. On this subject the 

 following very interesting letter appeared 

 in the columns of the Times a short while 

 ago over the signatures of Professor 

 Gardiner and Professor Nuttall of Cam- 

 bridge, advocating a new method of brine 

 freezing which might materially improve 

 and regularize supplies. The idea is well 



