Matthews. — Problems of Commercial Fisheries. 197 



to be frozen. Many varieties are not adapted to the process. 

 A consumer purchasing one of these varieties, or fish of inferior 

 quality, naturally condemns all frozen fish. Fish for cold storage 

 purposes should be given the same care and attention as that to 

 be used in its fresh state and frozen at the earliest possible moment 

 after removal from the water. 



At one of the large fish-freezing plants in New York City, 

 several million pounds of fish are frozen annually. These fish are 

 graded as to size and quality and the boxes in which they are 

 packed are marked accordingly. Fish that are of the best quality 

 are designated as grade "A," those graded as "B" are not of as 

 high quality as grade "A." Each fish is inspected by an expert 

 and nothing is permitted to be frozen unless it measures up to the 

 standard of grade "B." Many other concerns are now practicing 

 these same careful methods in the freezing of fish and are finding 

 the results more satisfactory to the purchaser as well as to them- 

 selves. 



Brine-Preezing. — There are several methods of brine-freezing 

 which are claimed by their inventors to be superior to the air- 

 freezing process. It is also claimed that the original appearance 

 and flavor of the fish are retained, the time required for treatment 

 being from two to four hours, according to the method used and 

 the fish dealt with. The fish retains its quality for from one to 

 two weeks without ice or other preservatives, and can be kept in 

 cold-storage at a temperature of about 21 degrees F, for many 

 months. 



In view of the necessity for preserving freshly caught fish 

 on board the fishing vessels and the desirability of placing in our 

 inland markets high quality stock, it is desirable from the com- 

 mercial viewpoint, that one or several of these methods be officially 

 tested by the Bureau of Fisheries or the Department of Health, 

 and if found practicable and not detrimental to the public health, 

 advocated for general use in the fisheries. 



Curing^ Smoking and Canning. — While, on the whole, fresh 

 fish will always be preferred and with improved preservation and 

 distribution, should be obtainable everywhere throughout the entire 

 year, there is scope for the development of curing and smoking 

 processes, as cured, smoked and canned fish furnish a needed 

 variety and are in much demand. 



One criticism that may be made in regard to our processes 



