How to Handle Frozen Fish. 



Frozen fish are certain to be one of the great food commodities of the 

 future. There has long existed a prejudice in the mind of the public 

 against frozen fish, but this prejudice has no just basis, and fish as well 

 as other cold storage commodities are becoming recognized as prac- 

 tically as good for the table as are fresh fish. In countries like England 

 frozen fish were almost unknown until very recently. Since the war 

 began there has been a vast change, and in the great fish markets of 

 Britain frozen fish are now figuring, and will figure on an enormous 

 scale in future years, while in Canada, the United States and other 

 countries, the demand for frozen fish, which has been very great in the 

 past, will be enormously increased. 



How can frozen fish be supplied to the public in the best possible con- 

 dition? There is no doubt that frozen fish have often been badly handled 

 by fishermen and fish merchants, by express and freight employees, and 

 even by retail dealers who have done many things which injured the 

 frozen fish and spoiled the product. In the home the cook has usually 

 not known how to handle frozen fish, and frequently spoiled it before it 

 reached the table. All this can be put right, and everything which spoils 

 frozen fish must be avoided in the future, for it has been proved that 

 refrigeration preserves all the best qualities present in fresh fish, and 

 affords many ad^^ntages in preservation and in shipping which are not 

 possessed by fresh fish. Frozen fish are superior to salted or cured or 

 smoked fish, excellent as these are for food. Two eminent scientists 

 recently stated that they could not tell which were fresh and which 

 were frozen fish, when both were cooked and placed on the table at the 

 same time as a test. In taste and texture of the flesh they were declared 

 hardly distinguishable from each other. 



What are the essential conditions which the fisherman should observe 

 and which the shipper and the retailer should bear in mind when hand- 

 ling frozen fish? 

 47600—1 



