HOW TO FREEZE FISH

Manawatu Herald, Volume XLVIII, Issue 3735, 29 December 1927, Page 3

HOW TO FREEZE FISH

WITHOUT THAT FREEZER TAINT. Aft the Government cool stores, Dudley street, West Melbourne, an interesting demonstration of a new freezing process as applied to fish was given x'ecently. Officers of tht Department of Victoria, New South Wales, South Australia, and Tasmania connected with fisheries and markets were present. The distinguishing feature of the process (it is reported) is the rapidity with which the fish is frozen. Time is not given for the formation of the large ice* crystals, which destroy the tissue of the fish and impair the flavour. Fish take from 20 minutes to an hour and a half according to their size to freeze, as against 12 to 20 hours by the present air-freezing method. They do not lose any weight. Freezing is effected in a tank of brine mixed with glycerine with the temperature of the mixture kept at lOdeg. Fahr. belo-w zero. The reason for using glycerine with the brine is to prevent any salt penetrating the fish. When the fish are frozen they are taken from the tank and dipped in fresh water. The thin film of ice which instantly forms, acts as an airtight envelope. It is claimed that the fish thus treated may be kept for an indefinite period in cool storage, and that when they are defrosted they are indistinguishable* either in appearance or in flavour from fresh fish.