PRESERVATIVES OF FISH.

Taranaki Herald, Volume LXI, Issue 144134, 2 July 1913, Page 7

PRESERVATIVES OF FISH.

RUSSIAN SCIENTIST’S EXPERT MBNTS.

LONDON, May 19, New processes for treating and preserving fish have just been subjected to tests in. London and Hull. They .are the outcome of the researches and experiments of Professor A. J. Danilevsky, a member of the Imperial Academy of Russia and president of the Military Surgeons’ .Academy, who is now on a visit to London. His plan of curing, which is analogous to “pickling,” consists of immersing Die fish in (Specially prepared liquids. Ho has a ioecond process by which he claims that the public can be provided with fish practically free from salt, and a third which keeps fish \freph. He states ■that he has found a substance which can be added to the, water so that fish are put into tho liquid they remain' .alive for several hours. The now ingredient is gradually absorbed into the fish through the gills and through tho mouth, and thus enters into the intestines, whereupon it undergoes an organic change and completely disap: pears. By tho use of another liquid the fish can bo kept fresh for weeks or monDis, in’’ fact, they will, it is claimed, retain their .normal characteristics, both externally’ and internally. Professor Danilevsky visited Hall on April 29, and to the members of tho Hull Trawlers Owners’ Association and tho Fish Merchants’ Association undertook to prove that by his process fish could be preserved for an almost indefinite period and placed on the market in a fresh state. Pish wore treated in tho solutions, sealed by tho Russian Vice-Consul, and taken charge of by tho trawler owners. Last week the Professor returned to Hull after an interval of 16 days ; the seals were broken, and the condition of the fish was admitted to ho such as to justify the claims that the Professor had put forward. In a similar test which has been made in Loudon the Board of Agriculture and Fisheries was interested.