PACKING FISH FOR RETAILING

Dominion, Volume 22, Issue 55, 28 November 1928, Page 11

PACKING FISH FOR RETAILING

NEW METHOD DESCRIBED The Department of Industries and Commerce has received advice concerning a new process for refrigerating and packing fish for the retail trade that is very highly recommended and is said to provide a clean and sanitary article for the consumer. The process is known as the Ottesen process of brine freezing, by which fish are frozen so rapidly that when thawed the flesh is said to be in practically the same condition as when freshly caught. The fish, gutted and cleaned, are frozen solid immediately on arrival at the plant at a temperature of 8 degrees below zero. The fins and waste parts are trimmed off and the fish is then cut by a band saw straight across (not lengthwise) and dropped into wire-bot-tomed trays. In the case of large halibut one or more lengthways cuts may be necessary along the central section of the fish in order to make the size of the steaks uniform. Some irregularity is unavoidable, but the steaks vary in weight from jib. to 11b. Each tray, as soon as filled, is dipped in the glazing tank. The steaks being far below freezing temperature, immediately form a nice smooth glaze of clear .ice over the entire surface, adhering closely and giving thorough protection from evaporation or deterioration through contact with the air. Each steak is then separately wrapped in a vegetable parchment paper or envelope, and packed in corrugated fibre cartons of about 151 b. weight each, a size of package considered most convenient for the distributors to handle. After sealing, these cartons are held in refrigeration until shipment in railway refrigerator cars, and for the best results should be kept in the retailer’s ice box until opened. “It is the usual practice to thaw frozen fish before delivery to the consumer, but with the Ottesen chilled package fish,” states the Department, ‘‘that is not desirable, as the fish can be placed right in the frying pan or oven whilst frozen solid, and when cooked are as good as if previously thawed. Package fish have many advantages over fish distributed in bulk. The saving in railway freight is considerable, and retailers are saved the time and expense of cutting up and disposal of offal, etc. Less space is required and package fish can be handled as easily as butter, ice cream, etc. The means of distribution may be considerably widened, as butchers, grocery stores, and delicatessens have no objection to handling this clean and hygienic commodity.” , _ , . . , The Department of Industries and Commerce has obtained full particulars of the process nnd is bringing the details under the notice of the principal fish merchants of the Dominion.