The Histological Changes in Frozen Fish and the alterations in the Taste and Physiological Properties of their flesh. A Resumé of Dr K. Reuter's Investigations

Abstract

[Up to recent years, fish were frozen in a dry chamber; this was not found entirely satisfactory, the fish tending to become dry and lose their flavour. We were ourselves intending to experiment on freezing fish in brine prepared in different ways and made a proposal to the Fish Food and Motor Loan Committee to this effect. Our attention was then drawn to Ottesen's process which we have since tested through the kindness of Mr J. V. Pryor of Cambridge², who has supplied us with ice and allowed us to use his cold storage chambers. The confirmatory results, which we have obtained practically, are well explained in the light of Dr Reuter's report on his careful investigations, an abstract of which follows.