COMMERCIAL FREEZING AND STORING OF FISH. 7 



PERIOD OF STORAGE. 



The average period of storage for fish, as shown by investigation 

 and statistics, is approximately only eight months. Much frozen fish, 

 however, is sold within a few months after it is stored, and only 

 rarely are batches of fish held as long as twelve months. Careful 

 analysis of fish properly stored for such periods fails to indicate 

 any important change in the food value of the fish, or to reveal any 

 noticeable alteration in the flavor. To study in a practical way the 

 effect of freezing storage on flavor, one of the writers 1 arranged a 

 test with a large group of people who were unaware that they were 

 being used for subjects. These people were served a half portion of 

 fresh fish (mackerel) and a half portion of the same species of fish 

 properly frozen and stored for nine months. The average individual 

 was unable to distinguish between the fresh fish and the frozen fish, 

 and a number expressed a preference for the frozen lot. 



In an effort to determine the natural storage limits for frozen 

 fish, the department's investigators recently held frozen fish for 

 twenty-seven months under close observation in a Government ex- 

 perimental freezer. Elaborate analyses of the fish at various time 

 intervals and at the end of this period failed to show changes which 

 rendered them at all unsuitable for food, or to indicate any impor- 

 tant differences in chemical composition between these fish and fresh 

 fish or fish stored for shorter periods. The actual period for which 

 any batch of fish will be held in storage depends, of course, largely 

 upon the market conditions. Only under very unusual circumstances 

 are frozen fish held for more than one year, because the season of 

 fresh fish of any particular species will recur in ten or twelve months, 

 and frozen fish bring lower prices than fresh fish. Frozen fish must 

 be marketed before fresh fish again become plentiful on the market. 

 Other deterrents against holding fish for any great length of time 

 are the cost of refrigeration, labor, and reglazing, insurance during 

 storage, interest on capital, and other factors which promote with- 

 drawal from storage as soon as a favorable market can be obtained. 

 The legal limit on the storage of fish in several States varies from 

 nine to twelve months, although in certain States extensions can be 

 secured upon application to the proper authorities. Observations 

 show, however, that only under very abnormal conditions and in 

 unusual seasons is there either any necessity for or commercial ad- 

 vantage in holding fish longer than nine or ten months. 



FOOD VALUE OF FROZEN FISH. 



Fresh fish, properly frozen, glazed, and held at low temperatures 

 for nine months or a year show no important changes in composi- 

 tion to the food chemist or bacteriologist. No lessening of palata- 



1 From unpublished investigations of L. H. Almy. 



