The Cod Fishery in Various Countries. 29 



to within 20 or 22 joints of the tail, not directly across 

 but by the splitter pointing the knife towards the tail, 

 and cutting the bone through the two joints at once, in 

 a sloping direction, so as to leave the appearance of the 

 figure 8. This looks best, and it has this advantage, that 

 the fish are not mangled, as they are apt to be when the 

 bone is cut square through one joint. A slight incision 

 should also be made along all the adhering part of the 

 bone, to allow any remaining blood to escape, and the 

 splitter should then drop his fish into clean water. The fish 

 should be then thoroughly washed in the sea from all im- 

 purities ; but where this cannot be so immediately accom- 

 plished, they should be dropped instantly into a large tub 

 or vat full of sea water, where they should be carefully 

 washed, and the water should be poured out of it when it 

 gets foul, and fresh water supplied. Care must be taken to 

 remove the black skin that adheres to the laps of the fish. 



If these operations cannot all be performed on board 

 the fishing craft immediately after capture, the fish, upon 

 being taken off the hook and immediately bled, which is 

 absolutely essential, should be put into boxes, or some con- 

 venience, to keep them from exposure to the air, and from 

 being trampled on, which would be extremely hurtful to 

 them. But it may be again repeated, that the more of the 

 above operations that can be performed immediately after 

 capture, the better. If the salting can be done on board 

 the craft, it will be of the greatest advantage, as the sooner 

 the fish are in salt after they are taken out of their native 

 element, the greater is the chance that their cure will be 

 successful. But, whether cured at sea or on shore, they 

 ought in no case to be permitted to remain a longer period 

 before being laid in salt than 48 hours. 



When cured on shore, the cod is flung from the fisher- 



