Indiana daily times. [volume] (Indianapolis [Ind.]) 1914-1922, 1920-10-27
FISH INDUSTRY
ISUNDERGOING
GREAT CHANGE
Plan Under Way to Ship Fresh
Seafood for Sale in In
land Cities.
CATCH BY NEW METHOD

BOSTON, Oct. 27--Our far inland
cities, that scarcely know the taste Of
fresh salt water fish, are soon to enjoy
the same fshy advantages as any part
Of the New England coast.
Big business, which has at last invaded
the fishing industry, has developed a
practical way Of keeping fish in a fresh
condition without ice for two weeks and
even longer.
Sample shipments sent from Boston to
Chicago and indianapolis arrived in ex-
eelleDt condition.
Fish were sent even TO Denver and
then back to Boston and were pro-
nounced perfectly fresh at Denver and
at the end of the journey.
The men who are thus experimenting
with the supposedly impossible are
grouped into a corporation with head
quarters here in Boston
They have the biggest feet Of steam
trawlers on the coast, and they claim
to be the foremost progressives of the
fishing business.
They aim to see the paddock and the
cod delivered regularly all over the
country from the Mexican border to the
plains Of the Dakotas, and to make fresh
fish as familiar an article Of food as
beef
Here, they say, is the ocean, full Of
1sh-millions Of them, and more edible
kinds than the average American ever
heard of-and the United States has been
taking from sIl its waters combined a
triling two billion pounds a year
But now those fish, who have been liv-
ing idle lives and dying without any
mission accomplished, and those land
lubbers who have never taken fish seri-
ously, are about to be brought together
Advertising is going to do it, and
money, and a corporation that Is deter
mined to take some of the antique ro-
nance out OF fishing and inject good
deal Of twentieth century Standardized
ton.
KEEP SHIPPING
PROCESS A SECRET.
Most important OF all is the new
process by which the fish can be trans
ported.
Details of this process are secret. but
the general idea is that the fish are
chilled by sea water kept at a tempera-
ture Just above freezing.
Work along this line Of preserving FISH
In a fresh condition was sometime ago
tried by the Bureau Of Fisheries, and
bureau the corporation here is working
out the fine points to make the plan
practicable on a large scale.
The company hopes soon TO start ship
ping fresh fish regularly TO inland points
II IS convinced the market does not
have to be especially created, but the de
mand for fresh halibut. mackerel and
other we'll known varieties viii fully
equal the supply the company can fur
nish.
A single incident is mentioned by a
representative Of the company to show
the eagerness with which the towns far
from the sea will gobble up the delicacies
OF the Atlantic.
OF FIVE carloads of fish sent to Indi-
annapolis as an experiment, 10000 pounds
were sold the morning the shipment ar
rived and indianapolis joyfully sat down
to fresh paddock for dinner for the first
time in its history.
But though the fsh magnates main
tain an inland market is waiting, it
would seem the general public viii neei
some education In selecting. cooking and
even eating FISH before it will be ready
for some OF the varieties SO familiar to
New England.
Otherwise enthusiasm aroused may die
an early deatn que 10 amateur cookery p.
and persons who try one kind Of fish
and find it lacking may be aroused to
swear Off Ash for life.
PRESS AGENTS
NEEDED FOR FISH.
If the corporation expects TO develop
early curiosity into ~ large and steady
demand for its products it will IN
doubtedly have to put across an inten-
sive course Of public education, including
street car cards, billboards, magazine
pictorials. and all the other methods Of
driving In facts IN order to convince
everybody that the superlatlye merits Of
ash cannot be ignored.
This would seem necessary. for the
gastronomic history of the United States
has not so far shown US to be a race
of dsh-eaters.
The coasts have not consumed any