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BUTLER1 found that almost no heating could be observed in herring meal packed in impregnated, airtight paper bags. The present paper reports from application of this method to meal produced from Norwegian summercaught herring. The fat of this herring has a relatively high iodine number (140-150), and the meal usually develop heat when stored in the commenly used 50 kg's paper bags made from 5 layers "craft-paper". The following types of bags were tried: Mark 1A - 4 layers craft-paper - 1 layer asphalt. Mark 2A - 3 layers craft-paper - 2 layers asphalt. Mark T - 3 layers craft-paper -1 layer "thiocol". Mark V - 5 layers craft-paper. Both types of asphalt impregnated bags were found to give allmost complete prevention towards heat. The bag impregnated with "thiocol" -a polysulfide resine- could not prevent an increase in the temperature to the same level as that of meal packed in non-impregnated bags. Chemical analyses did not give any information as to changes taking place in the herring-meal during the period of heating. 1 C. BUTLER, Commercial Fish. Rev., 8, 1946.