A similar form of small brine-freezer can be used where ammonia- 

 freezing gear is available, and a coil of pipes carried into the tub to 

 reduce the temperature instead of the cruder iron cylinder with crushed 

 ice and salt just described. 



Brine freezers of large capacity can be established in the form of 

 iron-lined tanks with a coil of pipes connected with an expansion 

 pmmonia refrigeration machine. 



It has been found that whereas marketable iish, such as salmon, cod, 

 etc., are thoroughly frozen by the usual cold-air refrigeration in thirty- 

 six hours to forty-eight hours, such fish are frozen perfectly by the 

 brin^e method in about one and one-half hours, and halibut and large 

 cod in about three hours. The time occupied for proper freezing varies 

 with the size and shape of fish, the kind of fish, the thickness of fish, 

 etc. About a ton of fish per day can be frozen in a brine refrigeration 

 tank, costing about $100, and the cost of salt and ice would not be more 

 than $2 or $8. 



Tests which have been made with the brine method have proved 

 that :— 



(1) Freezing is accomplished with great rapidity, one-fifteenth or 

 one-twentieth the time occupied by older methods. 



(2) The best edible qualities are retained. 



(3) There is practically no shrinkage, thus retaining the attract- 

 ive appearance of fresh fish. 



(4) The natural colour of the fish remains. 



(5) The fish is frozen solid as if penetrated by glare ice. 



(6) The flesh (muscles) and organs are not disturbed and the curd 

 and sapid matters are retained. 



(7) If the fish are wrapped in non-conducting paper (preferably 

 parchment paper) there is no deterioration for seven or eight days, 

 when removed from cold storage; but for shipping purposes, powdered 

 cork is an effective packing between the wjapped fish. 



With proper care and an obsiervance of the conditions mentioned 

 above, frozen fish will reach the consumer in the best possible condi- 

 tion. T^ *bp r^nrkets can be supplied with frozen fish in an attractive 

 condition, the demand will not only immediat^ely increase and the preju- 

 dice afeair "• frozen fish be removed, but there is no doubt that it will 

 tend to largely do away with the demand for unfrozen fresh fish in 

 localities distant from the fishing grounds, which demand it is often difii- 

 cult to supply. 



