3()2 BULLETIN OP THE UNITED STATES FISH COMMISSION. 
placing a shovelful of crushed ice in the bottom of the barrel, about 50 pounds of lish 
are juit in, followed by succeeding layers of ice and fish, with a top layer of two or 
three shovelfuls of ice. In packing in boxes a layer of crushed ice is jilaced in the 
bottom, another in the middle, and a third on top, the fish being between, with their 
heads toward the ends of the box. During cold weather, or when shallow boxes are 
used, the middle layer of ice may be omitted. 
The arrangement of the fish in the boxes differs according to the species and the 
individual ideas of the shippers. The common practice is to place the fish on their 
backs if round, and on their bellies if dressed; but sometimes, in case of small fish, 
two layers are placed together, backs to backs and bellies to the ice. Cheap fish, 
such as cod, haddock, etc., and other large split fish are usually not arranged in any 
particular manner, but are permitted to lie in the barrel as they fall, while shad and 
other delicate species must be carefully placed. Small or medium-sized fish are rarely 
eviscerated before being marketed, as they sell much better in the round. 
If the fish are thoroughly chilled as soon as practicable after removal from the 
water and carefully placed in the shipping package, so that they will not be bruised 
or the temperature rise above 40° or 45° F., they will generally keep in good condition 
for two weeks or more. 
Ilatural ice, being usually less cold, is generally more desirable for shipping fish 
than artificial ice, since it gives ofi’ its coldness quickly and the moisture coming in 
contact with the fish acts as a good conductor, and the fish are more rapidly cooled. 
But as artificial ice lasts longer, it is better for long-distance shipments, provided the 
fish have been thoroughly chilled before being placed in the shijiping-box. 
Among the most eftective devices for holding and shipping fresh fish cooled by 
means of ice is the shipping-car used in the trade on the Great Lakes. This consists 
of a large box mounted on a four-wheeled iron truck, the size of the boxes ranging 
from 4 feet long, 2^ feet wide, and 28 inches deep, to 7 feet long, 4 feet wide, and 4 feet 
deep, with a corresponding capacity of from 800 to 3,000 jiounds of fish. The walls 
of the box are made double, of tongued-and-grooved boards, with an intervening air 
space of 2 or 3 inches. The truck wheels range from 9 to 12 inches in diameter. A 
layer of ice is placed in the bottom of the box and then one or two layers of fish, 
succeeded by alternate layers of ice and fish, the latter, in case of two layers together, 
being placed backs to backs and bellies to the ice, and the whole covered by a layer 
of ice. Some of the large boxes were formerly so constructed that the upper half of 
one of the sides might be let down to facilitate placing the fish near the bottom of the 
box. But because of the tendency of this hinged side to become loose, that form of 
box is no longer used, and fish are placed in the bottom of the box by tilting it down 
on one edge, the side forming an angle of 45° with the floor and resting on a triangular 
frame or horse. 
The cars average in value about $25 each, and about 2,000 are employed on the 
lakes. They are used in transporting the fish from the reeeiving ports to the large 
wholesale markets and for distributing them to the various inland dealers. When 
emptied, the cars are returned to the shippers. 
The foregoing represents the general methods employed in icing fresh fish at the 
various marketing centers. In addition to these there are special methods of handling 
certain important varieties of marine products which experience has jiroven to be of 
value, such as icing cod, haddock, halibut, mackerel, shad, oysters, etc. 
