Right Way to Keep Fish Fresh 



PACKING THEM 



It is the reverse with fish caught in salt water, 

 especially those of a large size. A salt- water fish, 

 say a large, striped bass, often has its stomach 

 chock-full of partly digested food, 



which > at the death of the fish 

 immediately begins to rot, and, if 



not removed, turns the flesh blue and makes it 

 rancid. After making a slit from the vent nearly 

 to the gills, do not split open the chest bone, but 

 endeavor to remove the gills separately. Leave the 

 blood sac, along the backbone, entire; though it 

 turns black and clogs in a solid mass, it assists in 

 keeping the flesh crisp and sweet. A fish heavy 

 with roe should not be cut open, but kept and 

 packed entire. Sea fish are more salty, both in flesh 

 and skin, than fresh- water fish, therefore will keep 

 longer in good condition; though all fish, fresh or 

 salt, lose their rich flavor the longer they are kept. 

 Bottom-feeding fish keep much longer than game 

 fish that feed on the surface. All fish are better if 

 not handled much or moved often. All fish, 

 both fresh and salt water, if packed and shipped 

 in cracked ice, and so kept from the time they are 

 killed, keep. perfectly fresh and cold. If packed in 

 a solid box, the ice (with proper care 



Keep Tonger that the box is not ex P osed to the 

 rays of the sun, or placed in a hot, 



close room or car), should last at least twenty-four 

 hours; longer if placed where cold air is about it, 



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