of the, Fishery Board for Scotland. 



17 



extremes of perfect freshness and putridity, must often impress him with the 

 truth of the adage, " Appearances are deceptive." When fish are seen 

 newly caught, or when putrefaction is pronounced, the appearances in 

 each case are sufficiently characteristic and definite. But between these 

 extremes, and especially in the incipient stages of decomposition, the 

 question is often one of great difficulty and doubt. Here the usual tests 

 employed are very arbitrary, and it is impossible to fix any standard to 

 which all would agree. When a fish has reached the stage of putridity, 

 any ground for contention disappears. 



It was in consideration of the above-mentioned difficulties that the 

 following observations and experiments were made, with the view of 

 determining the value of the more common tests applied in examining 

 fish, and, if possible, to fird any others more readily applicable and 

 reliable. The fish experimented with were haddocks, whitings, lemon 

 soles, plaice, dabs, cod, and herrings. 



The method adopted was to procure both line-caught and trawl-caught 

 fish by pre-arrangement with reliable fishermen, who carefully noted the 

 time and place of capture. The fish on landing were laid out on trays. 

 Some were washed daily with sea water and kept covered with a damp 

 cloth, in such conditions as might prevail in a fishmonger's shop, while 

 others were subjected to different methods of treatment. The tempera- 

 ture was carefully noted from day to day, as the fish were always kept at 

 the ordinary atmospheric temperature. 



2. Criteria to be Considered. 



I will now discuss seriatim the various points as usually alluded to in 

 the examination of fish : — 



I. General appearance of fish. 



II. The firmness, softness, etc., of the fish when handled. 



III. Appearance of surface and scales. 



IV. Appearance of eyes. 

 V. Appearance of gills. 



VI. Smell. 



VII. Discoloration on ventral aspect of backbone. 

 VIII. Eigor mortis. 

 IX. Manner in which the flesh strips away from the backbone, or 

 the bone away from the flesh. 

 X. The appearance of the abdominal walls, as affected by the gut. 



3. General Appearance : Handling a Fish. 



Experience soon teaches one that in many cases it is extremely 

 difficult, or even impossible, to determine by appearance alone whether 

 any given fish is or is not fresh and fit for human food, and in this 

 respect there are many possibilities of error. This is often the case with 

 trawled fish which may have been dragged for some time in the trawl net 

 over a muddy or rough sea-floor, subjected to great pressure in hauling 

 the net, or that have been imperfectly iced. The body region of such 

 fish usually presents a very battered and limp appearance, while the head 

 shows more or less extravasation of blood. They may look unsaleable 

 and quite unfit for human food, though, if they are examined more 

 closely, they may be found quite fresh and wholesome. On the other 

 hand, one finds not infrequently in the case of flat-fish that their tougher 

 skin and firmer texture give them the deceptive appearance of being quite 



