Contributions from the Biological Laboratory of the U. S. Fish Commission, 
Woods Hole, Massachusetts. 
IMPROVEMENTS IN PREPARING FISH FOR SHIPMENT. . 
By RALPH W. TOWER, 
Assistant Professor of Chemical Physiology , Brown University . 
It is well known that ice, as ordinarily used in packing, is more or less unsatis- 
factory. It spoils the freshness, flavor, and firmness of the fish; bnt, moreover, the 
moisture of the melting ice favors the development of putrefactive bacteria and thus 
hastens decay, which is only the result of the activity of certain putrefactive bacteria. 
If the fish are so haudled that the activity of the bacteria is restricted, the process of 
decay will be retarded ; but if the fish are handled so as to encourage the ravages of 
the bacteria, the process of decay will progress much more rapidly. The pressing of 
fish by close packing softens the muscles and renders the flesh more susceptible to 
invasion by putrefactive bacteria. Packing fish in foul barrels and unclean boxes, 
the contamination from which is conveyed to the fish by the melting ice, also contributes 
to their speedy decay. 
The following investigations, which were carried on at the biological laboratory of 
the United States Fish Commission at Woods Hole, were undertaken for the purpose 
of ascertaining to what degree fish are spoiled by carelessness, filth, and bad packing, 
and to devise methods which might mitigate these evils. 
The animals used for the experiments were squeteague, bonito, blue-fish, and tile- 
fish. The fish from the large trap owned by the United States Fish Commission and 
located in Buzzards Bay furnished an unlimited supply of material. During July and 
August squeteague were abundant ; their flesh is soft, very susceptible to invasion by 
putrefactive bacteria, and difficult to preserve by the ordinary methods of packing. 
Bonito were also occasionally taken; their flesh is firm and hard and relalatively easy 
to preserve. 
The first experiments were to determine the influence of ordinary summer tem- 
peratures and of the different methods of killing and handling upon putrefaction; 48 
squeteague were hung up by a wire passing through the eyes; 24 had the intestines 
removed, after which the fish were immediately drained ; the other 24 were not opened. 
The experiment was made in a place protected from the sun, but to which the air had 
free access. The weather was humid and foggy, the temperature being (18° at 8 a. m., 
72° at noon, and 71° at 5 p. m. After 24 hours the fish were examined. Those that 
had not been opened were putrid and emitted an almost unbearable odor. Those whose 
231 
