Right Way to Keep Fish Fresh 



ing better than a solid box, well put together, of 



inch material and filled with cracked ice, with 



the fish embedded. On the box there 



Packing"" 1 should be a ^g marked "perishable 

 goods." With proper care it should 

 arrive in New York City from Canada or Nova 

 Scotia in fresh condition. 



Salmon, pike, and mascalonge travel better and 

 arrive fresher if not cut open, and they are also 

 better if packed immediately after they are killed, 

 or as soon after as possible. When they are de- 

 livered they should be at once put on ice, and 

 kept there till the time comes for dressing and 

 cooking. 



If fish are cleaned and scaled before shipping 

 they lose their solidity and taste more insipid, 

 and if long on the journey actually become rancid 

 and unfit for eating purposes. 



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