VIII. other Refrigeration Methods. — There are many other meth- 

 ods of refrigeration, namely, Ottesen's Brine Method, Henderson's Wet 

 Method, the Kapaida Sterilized Gas Method, but these have not been 

 very widely adopted, and are dealt with in another Bulletin of this series. 



IX. Marketing Frozen Fish.^-'Frozea fish should be sold within a 

 few months after freezing; indeed, before the fresh fish supply comes 

 again into the market. Six to eight months, at the outside, is a good 

 tirae limit, but if held for twelve months there is little important change 

 in food value. Efficient freezing retains the fish in practically the same 

 condition as when first frozen. > 



X. Frozen Fish Retain Best Elements. — Accurate investigations by 

 experts prove that there is no important difference between frozen fish 

 and fresh fish of the same species, and no loss of nitrogenous elements, 

 which give fish their chief value as food. A distinguished expert on 

 food refrigeration (Professor Aemand Gauthier) declares " that food 

 preserved by refrigeration is in every way as nutritious as when fresh ". 

 He refers to beef and mutton generally, but his observation applies to 

 fish and other foods. i 



XI. Handling Fiih After Cold-Storage. — Fish should reach the 

 consumer after being taken from cold storage with all speed, and, if 

 possible, before the ice-glaze has altered or disappeared. The consumer 

 after receiving a package of frozen fish from the retail store should 

 defrost it and cook it as soon as possible, placing the frozen fish in a 

 covered vessel or in a cold outhouse, or kitchen refrigerator. It will 

 thaw out and retain its food and table qualities. It need not be soaked 

 in water, cold or warm, for some excellent qualities are always lost whem 

 fish are soaked in water. It is not necessary to defrost frozen fish in 

 cold water; but if this be done, remove it frpm the water as soon as all 

 the frost is out, and never use warm water, hot water or other heat or it 

 will lose its firmness and excellence of flavour. 



