Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-07-24
FROZEN FISH SAFE
Ptomaine Danger Unfounded,
Says Agricultural Department.
Composition Not Altered by the Proc
ess Of Preservation, Say the Ex-
perts-Urge More Consump-
ton to Help the Business.

ZION 10 1eIp 1Hc DuS'neso'
Washington. RECENT investiga.
lions carried on by the department Of
agriculture appear to indicate that tho
prejudice against the eating OF fish,
especially frozen fish, because of the
alleged danger Of ptomaine poisoning.
Is quite unfounded." says a statement
issued by Secretary Houston. "A par
tial decomposition OF either fish or
meat may result in the formation OF
certain substances that cause diges-
tive trouble. These substances are
popularity known as ptOmaine, al
though many Of them have not yet
been fully studied and their nature de-
termined. The whole question is q
very complex one, but there is, how
ever. no eason for assuming that
there is any more likelihood of pto-
maines in fish than In meat. New
processes of preserving fish by freez-
ing, glazing and cold storage make it
as safe an article as meat.
"This popular prejudice has done
much to hinder the development Of
what might be a far greater industry
and has prevented the people from
obtaining a wholesome, economical
and attractive substitute for meat at
the very time when the price of meat
has been rising rapidly.
Many persons eat fish only on fast
days. and especially on Fridays. The
idea that Friday is fish day has com.
PEELED the fish trade to do what
amounts largely to a one-day-in-the.
week business. This, of course, has
tended to make prices higher than
necessary. With the increased de.
mand the supply Of fish would be
much larger, and if the consumption
were distributed evenly throughout
the week the waste would be much
less and the prices should conse-
quently be lower.
Both scientific research and prac-
teal experience have shown that a
fish properly frozen and kept under
proper conditions remains perfectly
good for a period Of from n to one
and one-half years. This, Of course,
is much longer than there is any need
of in practice, and permits of a margin
Of safety which should be sufficient
for all purposes.
1T is essential, however, that the
fish be frozen in their freshest state
and jacketed with a coating Of thin
ice which excludes tho air. In prac.
.tice, the fish are now dressed by re-
moval of the entrails as soon as they
are caught, thoroughly washed, and
laid in shallow pans.
These pans are placed on the ice.
covered pipes of the freezer, which
usually is at a temperature a little
lower than zero. After from twelve
, to twenty-four hours the fish are
frozen solid. They then form a large
cake held together by the freezing Of
the thin layer Of water between the
fish.
This cake is removed from the pan
and dipped into water, which is at
once frozen on the fish, forming a
crystal glaze of ice like a transparent
varnish. This glaze Theoretically seals
them. No air can reach them from
the outside and no moisture can evap.
crate from the inside.
"The glazed fish are then kept at
a temperature of from seven degrees
to fifteen degrees +. until needed for
consumption.
Frozen fish is thus the only fish
produce the composition of which is
not altered in some way by the process
Of preservation. Canning, smoking,
sailing or picking all alter the flavor
of the treated article. With frozen
fish, however, the envelope of ice has
only to be melted in order to give US
back an article Of food that is prac.
tically identical with that taken from
the sea. If it we're not for such a
method of preservation fish could not
be depended upon as a constant source
of food.
Another objection raised by the
many housewives is the fish odor
which makes them undesirable com
pany for milk, butter and other ar.
ticles commonly found in the family
refrigerator. Fish can be kept in a
refrigerator without affecting other
foods If it is first put in a tin vessel
with a tightly fitting lid. AS a matter
of fact, however, fish should be eaten
as soon as possible after they have
been received from the retailer. They
should not be allowed to soak in
water, as a certain amount of their
food material is thus dissolved. In.
stead, they should be thawed slowly
in an ice box and cooked as soon az
this process is completed"
Hid Gold in Garden