Science: Food

Fish. A new method has been developed whereby Norwegian herrings, Siberian sturgeon, faraway fish of every kind may be served in inland U. S. cities in the same luscious, savory, juicy state that they enjoyed when caught. The method consists of freezing so quickly and at so low a temperature that the flesh cells are not injured by ice crystals. The chemical composition remains the same; there is no opportunity for bacterial development or decomposition.

Strictly fresh fish are cleaned, cut, packed. The packages are then placed in containers immersed in freezing solution, generally calcium chloride. An even later development is glazing...

Want the full story?

Subscribe Now


Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!