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Fish are frozen and stored in both public and private cold- storage plants. In large fishing ports such as Gloucester, Boston, and Seattle , there are many public cold-storage plants capable of handling the tremendous daily influx of fish. In small seaports , however , the infrequent and limited supply of fish does not warrant the expense of a large public cold-storage plant. Many of the fish producers in the smaller seaports therefore have to maintain their own freezing and storage facilities .
The many different types of fishery products that are produced from the various species of fish found in the oceans , lakes , and rivers of this country require considerable differences in handling , freezing, and cold-storage techniques. For example , large fish such as salmon, tuna 2nd halibut are usually frozen , glazed , and stored in-the -round and then reglazed at perio iic intervals ; whereas smaller fish such as cod and haddock are usually filleted, and t~e fillets are packaged, frozen, and stored in cardboard cartons.
The differences in handling, freezing , and storing various fishery products , the extra labor required in freezing and glazing round fish , and the aversion to storing unpackaged fish with other frozen materials cause consideraole reluctance on the part of the ope rators of public cold-storage plants to freeze and store certain fishery products . This reluctance, in addition to the need for immediate freezing , has made it almost mandatory that individual fish producer s have at least limited
freezing and cold-storage facilities.
The preparation of complete specifications for a particular installation will require the combined efforts of company personnel, construction and refrigeration engineers, local health and building inspectors , and many others. It will therefore suffice here t o mention some of the factors that should be considered in constructing a new cold storage, remodeling an existing plant , or selecting a public cold storage.
The differences in handling, freezing , and storing various fishery products , the extra labor required in freezing and glazing round fish , and the aversion to storing unpackaged fish with other frozen materials cause consideraole reluctance on the part of the ope rators of public cold-storage plants to freeze and store certain fishery products . This reluctance, in addition to the need for immediate freezing , has made it almost mandatory that individual fish producer s have at least limited
freezing and cold-storage facilities.
The preparation of complete specifications for a particular installation will require the combined efforts of company personnel, construction and refrigeration engineers, local health and building inspectors , and many others. It will therefore suffice here t o mention some of the factors that should be considered in constructing a new cold storage, remodeling an existing plant , or selecting a public cold storage.
Content:-
Section 1 - Cold Storage Design
Section 2 - Refrigeration Equipment
Section 3 - Refrigeration Requirements and Freezing Methods
Section 2 - Refrigeration Equipment
Section 3 - Refrigeration Requirements and Freezing Methods
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