3 



men should use broken ice plentifully, cover them over from the sun's 

 heat by canvas sails, and keep them as cold as possible, and unexposed, 

 until they reach the freezers. 



VI. Four Stages in Fish Freezing. — (1) All blood, dirt and slime 

 on the outside of the fish should be washed off, and they should be 

 gutted, if large fish; but smaller fish may be frozen in "the round." 

 Indeed, some markets desire fish not gutted and in " the round." 



(2) The fish after washing are placed on me,tal sheets, or thin 

 boards, or on trays, and brought into direct contact with the refrigera- 

 tion pipes in the " Sharp Freezer." Air circulates in this chamber at 

 a temperature of 5° or 18° below zero F. (-20° to -27° 0.), the pipes 

 forming a successive series of shelves one above the other. After 12 

 to 30 hours, the fish can be removed. A little cold water poured on the 

 outside will detach them. 



(3) They are now taken to the glazing room, where there is a tem- 

 perature of 20° to 26° F. (-6-6° to -3'-8° O.) and the single fish, or blocks 

 of fish, are submerged in clean cold water just about 32°F. so that they 

 become enclosed in a coat of ice like glistening varnish. This glaze 

 preserves the aroraa and flavour of the fish, which are otherwise lost, 

 probably owing to oxidation of the fatty elements in the fish. Glazing 

 is repeated usually three or four times until the coat of ice is thick 

 enough to prevent any deterioration. 



(4) The glazed fish are placed on the floor, or in boxes with paper 

 lining, or on the shelves of the cold storage rooms, where the tempera- 

 ture ranges from 0° to 10° F (-17-7° to -12-2 0.). Some prefer a lower 

 temperature, say 5° below zero F. Boxed fish, with paper lining, keep 

 3, 4 and 5 months without loss of quality. Large fish require to be 

 wrapped in a separate shset of paper, vegetable parchment being the best. 

 The temperature should be tested by holding the thermometer near the 

 ceiling of the cold storage chamber, as warm air rises. All doors must 

 be kept closed as much as possible, so that warm air is not admitted 

 from the outeide. 



VII. Re-glazing. — As ice evaporates even at freezing temperature, 

 the glaze becomes thinner, and, in three to five months, fish in cold 

 storage require to be re-glazed by pouring upon them a spray of clean 

 water, which forms a thin coating of ice. 



