The copper era and Morenci leader., 1915-07-23
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-
 tion to Help the Business.


 Washington. -"Recent investiga- tions carried on by the department of agriculture appear to indicate that the prejudice against the eating of fish, especially frozen fish, because of the alleged danger of ptomaine poisoning, is quite unfounded," says 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 popularly known as ptomaine, al- though many of them have not yet been fully studied and their nature de- termined. The whole question is very complex one, but there Is, how ever, no reason 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 pelled the fish trade to do what amounts largely to one-day-in-the- week business. This, of course, has tended to make prices higher than necessary. With the increased de- inand 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- tical experience have shown that fish properly frozen and kept under | proper conditions remains perfectly good for a period of from one 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.
 'It is essential, however, that the | and jacketed with coating of thin ice which excludes the 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 little lower than zero. After from twelve to twenty-four hours the fish are frozen solid. They then form large cake held together by the freezing ot the thin layer of water between the fish.
 This cake is removed from the pan and dipped into water, which Is al once frozen on the fish, forming 6 crystal glaze of ice like transparent varnish. This glaze dramatically 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 al a temperature of from seven degree: to fifteen degrees F. until needed fo1 consumption.
 Frozen fish Is thus the only nsl produce the composition of which ii 
 not altered in some way by the process of preservation. Canning, smoking salting or picking all alter the favo of the treated article. With frozeI fish, however, the envelope of ice hal only to be melted in order to give Ill back an article of food that is prac tically identical with that taken iron r ! the sea. If it were not for such { method of preservation fish could no | be depended upon as constant sourc' of food.
 Another objection raised by tn many housewives is the fish odo which makes them undesirable com | pany for milk, butter and other al ! ticles commonly found in the famii refrigerator. Fish can be kept 1n ? refrigerator without affecting othe I foods if it Is first put in tin vesse l with tightly fitting lid. As matte l of fact, however, fish should be cate
 as soon as possible after they nav
 been received from the retailer. The a should not be allowed to soak l e water, as a certain amount of thel - food material is thus dissolved. II r stead, they should be thawed sloWl l. in an ice box and cooked as soon a
 this process is completed"