178 FISHERIES OF THE NORTH SEA! 



The herrings, when thawed out gradually in cold 

 water, are practically in the same condition as when 

 first placed in the brine. At such low temperatures 

 no salt penetrates their tissues. There is no appreci- 

 able loss in weight or in flavour ; the muscle cells do 

 .n ot break up in any way, and there is hence no pulping 

 of the flesh nor loss of juice. 



We venture to suggest that the matter is one 

 which requires to be taken in hand at once. Many 

 vessels are already provided with freezing apparatus, 

 and the extra cost of a brine-freezing installation 

 would be inconsiderable. The simplest method 

 would be to put up one or two such vessels with the 

 requisite apparatus for brine-freezing. These vessels 

 could follow the glut of the herring fishery from port 

 to port, commencing at Stornoway. The herrings 

 when frozen could be packed in barrels and dispatched 

 to co!4 stores in different towns all over Great Britain, 

 being takenfout andfused as required. " 



