105 

 SECTION IV. 



METHODS OF CURING. 

 EAST COAST. 



KASIPUR, PRAYAGI AND GANJAM. 



Fish is cut open at the back (along the line of dorsal fins) and 

 gutted. Salt is introduced largely into the body of the fish which 

 are then placed in large earthen pots which are covered with similar 

 pots and the joints rendered air-tight by clay plastering. 

 They are kept in the pots for about 12 hours and then taken out, 

 washed in salt water and sun-dried for three days except in the 

 case of Kavala fish which is detained only for 24 hours. Small fish 

 are gutted and brined instead of being salted. 



Proportion of salt — 



Large fish ... ... 1:7 



Small „ ... ... I : 10 



Drva,^e — 



Large fish ... ... 33 to 43 per cent. 



Small „ ... 39 to 41 



GOPALPUR AND MARKANDI. 



Small fish such as sardines and nettalu are not cut open or 

 gutted. Salt is rubbed on the fish and they are kept in a shed in 

 earthen pots for one day. Then they are put out for drying for two 

 days. Fish is generally cut and cleaned outside the yard. Large 

 fish are first cut open, entrails removed, washed in sea water and 

 salt is applied to them and kept in earthen pots for a night. Next 

 day they are sun-dried and on the third day passed out. 



Proportion of salt — 



Large fish... ... ... ... ... i : 8 to i : 5 



Small „ 1 : 13 to I : 8 



Dryage — 



Large fish 30 to 50 per cent. 



Small ,, ... ... ... ... .•• 50 to 60 



SONNAPUR, PATTISONNAPUR, PEDDAKARRIV.'\NIPALEM, ISKALA 

 PALEM, BARUVA, BATTIGALLURU AND GEDDURU. 



Small fish are cleaned with water, roused with sufificient salt, 

 placed in wide mouthed pots, a little water is sprinkled on top, and 

 are kept for a day, and sun-dried the next morning. Medium sized 

 fish are cut open, entrails and scales removed and salt applied and 

 then stacked in wide mouthed pots one after another sprinkling 

 some salt between the layers. They are allowed to remain for a 

 day and sun-dried the next morning. Big fish are cut open from 

 head to tail through the back, washed in sea water, salt applied and 

 kept in wooden tubs or big wide mouthed earthen pots for a day 

 and sun-dried the next morning. 



Proportion of salt — 



Large fish ... ... ... ... ... 1:8 to I : 6 



Small ,, I : 13 to I : 8 



Dryage — 



Large fish ... ... ... ... ... 30 to 40 per cent. 



Small „ ... 40 to 60 „ 



14 



