2 



more and more on mea^s, fruits, etc., kept in cold storage; The cold 

 storage of fish has accomplished four advantages: — 



(1) It secures in months of scarcity a good supply of fish, captured 

 and frozen in the months of excessive abundance. Cold Storage of 

 fish prevents a " glut " in the market, which always involves .loss of 

 valuable food for the people. 



(2) It enables large shipments to be made to inland cities and 

 populous areas located awa(y from the waters where the fish are cap- 

 tured in plenty, and cheaply. The east can «njoy western fish, and the 

 west can enjoy eastern fish, wiile the great interior lakes can supply 

 both, and thus there can be interchange of fish products all over th« 

 country. 



(3) It ensures fish of good quality, having all the excellencies of 

 the fresh product for the table. Fish deteriorate, lose flavour, appear- 

 ance and weight, the longer they are kept after capture, but if frozen, 

 they will retain their good qualities for many months under proper 

 conditions. 



(4) It enables the wholesale and retail fish merchants to supply the 

 public at lower average prices than would be otherwise possible; the 

 chief supplies of fish being frozen in times of abundance and cheapness. 



IV. Conditions for Successful Freezing. — If efficient freezing 

 methods are adopted, neither flavour nor appearance are lost, and the 

 best frozeii fish result, if the three following conditions are observed: — 



(1) The fish must be frozen in fresh, prime condition, as soon as 

 possible after capture. If decay has begun, freezing will not make them 

 fresh fish. 



(2) The fish must not be exposed to the sun or to heat, or be 

 knocked about and bruised. They should be handled as little as pos- 

 sible, and with care. 



(3) Fish once frozen must not be allowed to thaw, or subjected to 

 a rise in temperature, as that spoils and changes their qualiliy. 



V. Speed and Care Necessary Before Freezing. — Fish freezers are 

 best located as near the fishing grounds as possible, and the fish should 

 be frozen within three or four hours after capture, otherwise the fisher- 



