to9 



CHAKICHERLA. 



Fish is gutted, cleaned, salted and kept for about I2 hours and 

 then washed again in salt water and sun-dried. 



Proportion of salt — 



Large fish ... I : 8 to I : 4 



Small „ I : 10 to I : 7 



Dryage — 



Large fish ••• ... ... 30 to 50 per cent. 



TATICHETLAPALEM, MYPAUD AND KODUR. 



Small fish are gutted, washed in sea water and soaked in strong 

 brine during the night in earthen pots. Next morning they are 

 taken out, washed and dried on the sand for 36 hours. Big fish are 

 cut open and after washing are rubbed with salt and folded and hung- 

 up in palmyra leaf baskets for the night. In the morning they are 

 washed and dried out on reeds. Big fish are not placed on the 

 sand to dry as they get baked but they are put on rushes or reeds 

 to allow of free ventilation from underneath. The coarser kind of 

 big fish like shark, skate, etc., are cut into slices and rubbed with 

 salt and undergo the same treatment as above. 



Proportion of salt — 



Large fish I : 8 to I : 5 



Small „ ... I : 10 



NALATTUR, KOTAPATAM, KONDURPALEM AND 

 MONAPALEM. 



Big fish are cleaned in the fishermen's houses before being brought 

 to the yard where they are salted and kept in earthen pots or jars. 

 Next morning they are taken out, washed in sea water, some more 

 salt is applied, then dried. On the third morning also they are 

 taken out and sun-dried. Small fish are dried in the shade for a 

 few hours before being taken to the yard and undergo the same 

 treatment as big fish. Small fish are not gutted. 



Proportion of salt— 



Large fish ... ... I : 8 to I : 4 



Small „ ... i:l0tol:8 



PULIYANCHERIKUPPAM, IRUKKAM, BHIMARPALEM, MEDICALKUP- 

 PAM, MANGODU, PULICAT, SATHANKUPPAM, 

 KADAPAKKAM AND KILLAI. 



Big fish are gutted, cleaned and salted in tubs or casks for 24 

 to 48 hours and sun-dried on the next morning after being well 

 washed. Small fish are salted without being cut and the guts 

 removed. 



Proportion of salt — 



Large fish ... •.• •.• ... ••• I : 8 to I : 5 



Small „ ... I : 10 to I :8 



Dryage — 



Large fish ... ... ... ... ... 25 to 40 per cent. 



Small „ ... ... 30 to 50 



