PRESERVATION OF FISH BY SALICYLIC ACID.

Thames Star, Volume IX, Issue 3021, 21 October 1878, Page 2

PRESERVATION OF FISH BY SALICYLIC ACID.

Mr Johannes Eokarfc, of Manioh, claims to hare disi overcd a method of keeping fish perfectly fj^sh for many days after capture, his plan of procedure conusiing , in impic>nating them by means of hydraulic pressure with a weak solution of salicylic acid, packing them in casks or cases, and pouring gelatine over them. The la< ter serves. to prevent the^r becoming stiff and diy. Prepared and packed in the above manner, they may, it is said, lemain 10 to 15 days, and even longe ,en route without detriment o their flavour or appearance; and Mr Roosen, of Hamburg, who is taming this new system of preservation to practical account, has received the most satisfactory i reports respecting hii consignments of fresh and salt water fish to distant countries. Trout caught near Munich, and treated according to Mr Eckart's plan, arrived, it appears, at Bergen, in Norway, and in New York in a perfectly fresh state; and sea fish despatched from Ringkjobing, in Denmark, to Dresden, Leipsic, and other inlrnd German towns, have found such favour as to encourage several Consum-versiae to give orders. for weekly deliveries. Sample i consignments have also been, made 'u> England* and Mr Roosen proposes to arrange for regularly supplying the London market. As one of Mr Bckart's ptUflt impreg*

nating machines fierce enough lo hold O)lh ; of fish will prepare some 8,0C31b. per diem, a considerable amount of piscine produce can thus be quickly preserved for despatch to any destination ; and since ice is altogether dispensed with, and no necessity exists for sending the fish by fast trains, the cost of transport is of course greatly reduced.—Mshinir Gazette.