360 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
oue upon tbe other to the depth of several feet, is extremely objectionable, especially 
Avheii the weather is warm; since it unnecessarily bruises and heats the fish, causing 
putrefaction to set in much earlier than would otherwise be the case. Absolute clean- 
liness is essential at every stage in handling fish, care being taken to keep the 
market houses and the shipping boxes or barrels free from every particle of putrefying 
refuse, otherwise the fish will become infected rvith bacteria already developed and 
natural putrefaction will be thereby accelerated by several hours. To secure the 
highest degree of cleanliness all stationary storage compartments should have metal 
linings, since the wooden walls and floors of the compartments furnish a lodgment 
extremely favorable to the developed bacteria. 
Mucli difi'erence exists as to the dressing of fish before shipment to the wholesale 
markets, but in general it is best to ship them round, or just as they come from the 
Avater, The choice grades of fish should never be eviscerated or beheaded when 
intended for the fresh trade; but cod, haddock, bluefish, lake trout, and all large fish, 
such as halibut, sturgeon, etc., are usually dressed before delivery. In every case 
inrtrefaction would be retarded longer if the viscera were removed; but the round, 
iflump appearance of the fish is thereby impaired, and in case of certain species, as 
shad and herring, the roes, which are highly prized, would thereby become wasted. 
Dressing the fish also decreases the Aveight 15 or 20 per cent, and sometimes even 
more, and a correspondingly higher price is expected for the dressed fish than for the 
round. ■ The practice varies not only in different localities, but in the same locality 
at different seasons of the year. Mackerel caught in the vessel fishery between 
June 1 and October 1 are usually dressed by drawing the viscera out through the gill- 
openings, whereas those taken during the spring and fall are generally iced round. 
Tlie whitefish received at Detroit and some other lake ports are commonly split and 
eviscerated, except that Lake Erie whitefish are nearly always sold round. These are 
caught mostly in the fall, when they are full of spawn, and if eviscerated they would 
decrease about 24 per cent in weight, and, moreover, many customers desire the spawn. 
The yelloAv pike are received round mostly, but those coming from the Dominion of 
Canada are usually dressed, in order to lessen the import duties. 
The importance of the careful handling of fish- and their arrangement in the ship- 
ping boxes is scarcely appreciated by the majority of the fishermen. In discussing 
this subject in the National Fishery Congress, at Tampa, in January, 1898, Mr. E. G. 
Blackford, of New York, said: 
As ail example of the increased returns to the shippers from careful handling, I call attention to 
the fact that certain shipments of shad, going to the New York market from North Carolina, bring from 
25 jier cent to 40 per cent more than other shad from the same locality. For instance, a certain 
shipper from Alhernarle Sound, North Carolina, pursues the following method: His shad are carefullj^ 
taken from the nets and placed in a cold room until thoroughly chilled, then packed in boxes; first a 
layer of fine ice, broken into lumps no larger than chestnuts, is placed in the bottom of the box; then 
the shad are placed in rows, lying on their backs, making a complete layer on the ice; then a layer 
of flue ice is spread over the bellies of the shad, and on this layer is another row of shad; all the shad 
are packed in a similar way; then the top of the box is filled with fine ice and the cover nailed 
securely on. These shad reach the New York market in a perfect condition, and so well known has 
this shipper’s mark or brand become that buyers are always on the lookout for this particular brand, 
and these shad are the first sold and bring the highest prices. On arriving in New York, the fish 
have not moved from their position in the box, the ice is still intact, and on opening the box we find all 
the fish to be in a perfect condition, each scale undisturbed, and tlie whole presenting the appearance 
of a glistening jewel just taken from a casket. (Bull. U. S. Fish Commission, 1897, pp. 157-158.) 
