224 



galvanized iron, and to make all boxes or trays in which 

 fish are moved of the same material. These with proper 

 care can be kept sweet and clean, and the extra cost and 

 trouble will be repaid tenfold in the improved condition of 

 the fish. 



The prevailing practice of piling fish en masse one upon the 

 other to the depth of several feet is objectionable in every 

 sense, but especially so before the fish are thoroughly cooled. 



Water could hardly pass through such a pile of fish, 

 much less would it be possible for air to permeate it. 

 When the fish are thoroughly cooled, there would be less 

 objection to packing in compact masses, but even then it 

 should not be overlooked that the bony structure of a fish 

 is not sufficient or suitable for supporting incumbent weight. 



Packing fish in ice may be fairly considered as a choice 

 of evils. Some fish, salmon for instance, appears to bear 

 it better than others, but in no instance does it improve the 

 quality or flavour. Fish in ice will, no doubt, keep longer 

 than under the same external conditions without ice, but 

 the point to determine is whether the quality of the fish 

 cannot : be improved without the sacrifice of the preserving 

 period, by keeping them at or near an ice temperature 

 without the direct contact with the ice. 



The theoretic perfect system, will provide suitable appli- 

 ances to avoid the frequent handling of the fish, which is 

 now a part of the usual practice. 



Its aim should be to deliver fish to the different markets 

 with once handling after they are removed from the hook 

 or net. If this object is not completely attainable, efforts 

 in this direction will result in decided improvements over 

 present practice. 



The system of preservation now under consideration has 

 32 degrees, or the freezing point of the fish, for its minimum 



