FISH-FREEZING.

South Canterbury Times, Issue 2235, 17 May 1880, Page 2

FISH-FREEZING.

Fish-freezing is the newest form of the preservation of fresh food. .It is already being practised in India. Fish are frozen up in solid blocks of ice, and can then be delivered in any part of India, while the surrounding ice can be used for the ordinary purpose of cooling drinks. The fish are suspended in wire nets in the freezing water, and are found in excellent condition after five or six days of such enclosure. The same treatment has been tried and found successful with flowers. In this way fish arc now being sent from Bombay to Lahore and other parts of India, The experiment is novel as to frozen fish, but it was tried some time ago at Glasgow with salmon eggs, when two million salmon eggs w-crc frozen up with three feet of ice round them, and arrived ready for hatching in New Zealand after 110 days’ voyage. As some hundreds of thousands of those eggs were actually hatched, the Glasgow experiment may be held to prove that the fish frozen in Bombay undergo no physical change whatever. But it is seen that it may be possible to give another development to this process, and to equalise the supply and the price of fish by storing the surplus stock of one time when fishermen arc fortunate for the demands of those days in which the fresh supply is so insufficient as to compel a considerable rise in price.