far from production centers, submitted to high temperatures which it can 

 stand without deterioration. In these regions, generally poorly provided 

 with communication, transport in insulated containers at temperatures of 

 -28° necessary for preservation of frozen fish is impossible. Even in 

 cases where it is possible, a maximum period of 3 months between capture 

 and use constitutes an almost insurmountable obstacle. 



Even in France, distribution of frozen fish, which has to be held in 

 insulated containers maintained at -20° by dry ice, attains importance only 

 in a few cities, while salted and dried cod is found in the smallest localities 

 where its conservation for periods varying according to its preparation, 

 requires no precaution. 



Thus the ancient industry of salted and dried cod is destined to hold an 

 important role in the feeding of numerous populations for a long time to 

 come. 



135 



