Adverse effects of heated Bouin's solution on fish preservation

Rainbow trout Oncorhynchus mykiss (formerly Salmo gairdneri) and lake trout Salvelinus namaycush preserved by immersion in Bouin's solution at 48°C became severely deformed due to muscle contraction. This was reflected in tissue changes, indicating that this technique induces undesirable artifacts that are likely to interfere with histological examination.