39 



PARAPPANANGADI. 



Method of curing — vide " Gangoli." 



Proportion of salh vide " Cannanore." 



DryagC' - 



Large fish 30 to 50 per cent. 



Mackerel ••• 35 to 45 



Sardines 40 to 50 



Small fish 401065 



TANUR. 



Methods of curing — vide " Gangoli." But sometimes fish intend- 

 ed for particular localities in the Madura, Ramnad, Tanjore, etc., 

 Districts are cured in a special way; ^.^•., cat fish are slit on the 

 back, gutted, and packed with salt ; the next day they are packed 

 in cadjan bundles and forwarded without washing or drying. The 

 salt not having thoroughly penetrated the tissues of the fish they 

 become soft and have a putrid smell. This resembles the pit cured 

 fish of the East Coast Yards. 



Proportion of salt— vide "Cannanore." 



Dryage — 



Large fish 25 to 40 per cent. 



Small „ ... ... 45 to 65 



Mackerel 50 



PARAVANNA. 

 Method of curing — vide " Gangoli." 

 Proportion of salt — vide " Cannanore." 



Dryage — 



Large fish ••. 25 to 40 per cent. 



Small „ ••• ... 40 to 50 



Mackerel 35 to 40 



Sardines 35 to 45 



KUTTAI, PONNANI. 



Method of curing — vide " Gangoli." 



Proportion of salt — vide " Cannanore." 



Dryage — 



Large fish ... ... ••• ... ... 25 to 45 percent. 



Small „ ... ... ^ ... ■•• ... 40 to 50 



Mackerel ... ... 35 to 40 



Sardines ... ... 35 to 45 



PUDU PONNANI. 



Method of curing — vide " Gangoli." 



Proportion of salt — vide " Cannanore." 



Dryage — 



Large fish ■■• 27 to 38 per cent. 



Small „ 50 to 55 



Mackerel 37 to 50 



Sardines 45 to 55 



