AN IMPROVED METHOD OF GLAZING FISH FOR LOCKER ST( 3 9088 01018 1253 



Tiie glazing of fish by the usual method viben prepared for storage in locker 

 plants has been reported to be very expensive from the standpoint of both time and 



labor, A method has been suggested 

 by a West Coast locker-plant oper- 

 ator which overcomes this extra 

 handling and inconvenience. The 

 results of tests using this sug- 

 gested method conducted at the 

 Branch of Comraercial Fisheries' 

 Fishery Technological Laboratory at 

 College Park, Maryland , are discus- 

 sed inFishery Leaf let 321 . An Improv - 

 ed Method of Glazing Fish for Locker 

 Storage . 



Using the improved method, the 

 unfrozen fish are first wrapped in 

 vegetable parchment , soaked in cold 

 waterfora few seconds, immediately 

 wrapped in moisture-vapor-proof ma- 

 terial, and then frozen. It was 

 claimed that much of the water is 

 retained within the package vdiich 

 upon freezing forms a rather heavy 

 glaze around the fish. 



Although the tests conducted 

 were limited in scope, the author 

 reports that a definite advantage 

 in maintaining q.ualltyand reducing 

 handling are the attributes of this 

 Improved method of glazing fish. 

 This method of preparation would 

 appear to be particularly adapted 

 to looker plants and home freezers 

 for fish that are small enoxigh to be readily packaged. Under certain conditions, 

 it may also be applicable to storage in warehouses, according to the author. 



Copies of Fishery Leaflet 321 are available free upon request from the Division 

 of/Information, U. S. Fish and Wildlife Service, Washington 25, D. C. 



IMMERSING UNFROZEN FISH WRAPPED IN VEGETABLE PARCH- 

 MENT IN COLD WATER FOR A FEW SECONDS IN A SERVICE 

 LABORATORY PRIOR TO WRAPPING IN MOI STURE-VAPOR- 

 PROOF MATERIAL AND FREEZING. 



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