io6 



PUxNDI, MANCHINILLUPETA, ALTHADA, MARRIVADA, GUPPIDIPETA, 

 KOTTAREVU, CALINGAPATAM, KOMARAVANIPETA, 

 KURREMPALLI AND PUKKILLAPETA. 



Three methods of curing are adopted here. Very small fish are 

 put into curing pots which contain water in which half the quantity 

 of salt issued for the fish has been dissolved. The remaining 

 quantity of salt is sprinkled over the fish after they are placed in 

 the pots. Next morning or a few hours afterwards the fish is 

 removed and sun-dried. Medium sized fish are not gutted. A small 

 quantity of sea water mixed with half the quantity of salt issued is 

 put into curing pots. Fish is then placed in layers and a little salt 

 placed over every two or three layers and the remaining quantity 

 of salt is spread on the uppermost layer. The pot is then covered 

 up and the fish is taken out next morning and sun-dried. Big fish 

 are cut open, entrails removed and rubbed with salt and kept in 

 pots containing small quantity of sea water or is piled up on mats. 

 They are dried as they are or sometimes after being washed 

 Saffron and chilli powder is also rubbed over some of the bigger 

 kinds of fish to improve the taste in Fundi and Manchinilupeta. 

 If the fish is very large, longitudinal scores are made in the flesh and 

 after being rubbed with salt, it is folded up and packed into large 

 tubs or pots and weighted with heavy stones. 



Proportion of salt — 



Large fish I : 8 to I : 5 



Small .,, ... I : 20 to I : 8 



Dryagc — 



Large fish 20 to 55 per cent. 



Small „ 40 to 60 



ALLIVALASA, CHINTAPALLI, NAGAMAYYAPALEM. BIMLIPATAM, 

 MUKKAM, KOTHURU AND MONTGOMERIPETA. 



Large fish are opened straight along the back and after removing 

 the entrails salt is stuffed into them. They are then kept for a 

 night and put out in the sun for one full day. Curers soak the small 

 fish as a whole with proportionate quantity of salt dissolved in sea 

 water in a tub and are kept for a whole night and sun-dried the next 

 day. In some cases guts are removed with the forefinger after 

 cutting the fish near the neck and then treated as above. 



Proportion of salt — 



Large fish ••■ ... i : 10 to I : 5 



Small „ ... ... I : 13 to I :7 



Dryage — 



Large fish 20 to 50 per cent. 



Small ■■• 27 to 60 



LAWSON'S BAY. 



Very big fish are cut into pieces, which are placed in pots in 

 layers and salt is sprinkled between the layers. They are allowed 

 to remain in salt for about 1 5 hours and then sun-dried for about 

 three days. Big fish such as seer, etc., are cut open on the ventral 

 side longitudinally and gutted, stuffed with salt and after 12 hours 

 iire sun-dried for about 36 hours. Small fish are thrown into a 



