T08 



separately to dry, and on the following morning they are passed 

 out of the yard. Big fish are not gutted in the houses but are 

 brought straight to the yard and undergo similar treatment. 

 Some fish such as sharks and eels are gutted and cleaned and kept 

 overnight and salted only the next morning. This is supposed to 

 " season " the fish. The curing tubs are made of the lower portions 

 of the trunks of palmyra trees hollowed out. The tubs are washed 

 after each operation and stale brine is thrown out. The curing tubs 

 are arranged in the open exposed to sun and are protected by 

 coverings of palmyra leaves. 



Proportion of salt — 



Large fish I : 7 to I : 5 



Small ,, I : 8 to I : 7 



Dryage — 



Large fish ... 33 per cent. 



Small „ 50 „ 



MOGALTURU. 



Fish is slit open from head to tail on the back, washed in sea 

 water, then longitudinal scores are made in several places and 

 powdered salt is well rubbed into the fish ; it is then folded up and 

 packed in layers in palmyra dug-out tubs about 2 feet diameter and 

 4 feet deep. The pile of fish is usually weighted with heavy stones 

 and the trough is then closed by inverting a pot over it. Next 

 morning after being washed in the self formed brine it is sun-dried 

 on palmyra mats for one or two days. Small fish are simply gutted 

 and washed and roused with salt in the tubs. Stones are placed on 

 the top of the fish and they are sun-dried the next day. 



Proportion of salt — 



Large fish ... ... ... ... •■• 1:5 



Small „ ... 1:8 



Dryagc — 



Large fish ... ... ... ... ... 33 to 50 per cent. 



NIZAMPATAM, LANKAVANIDIBBA AND KOTHAPALEM. 



If the catches are landed within a short distance they are 

 brought at once to the yard and gutted. If not they are split open, 

 cleaned and scored longitudinally at the place they are landed and 

 a little salt is applied to prevent putrefaction. When brought to 

 the yard they are dried for a short time before salt is applied and 

 then stacked on platforms made of palmyra leaves and the self 

 formed brine is allowed to drain out. Salt is applied daily for 

 three days successively and the fish kept again in the sun for 

 drying. After it is dried, the fish is washed again and the salt still 

 appearing over it is removed before the fish islet out. The fishing 

 grounds are at some distance from the villages and the fishermen 

 carry with them bazaar salt to apply to the fish to prevent taint. 



Proportion of salt — 



Large fish I : 8 to I : 4 



Small „ ... ... I:l0toi:7 



Dryage — 



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



