34 



from Goa, Ratnagiri, Viziadrug, and other places in the Bombay 

 Presidency, and who send away the cured fish for sale in those 

 parts. Sardines and mackerel are also treated in the same 

 manner but the fish are simply roused wilh salt. Enquiries made 

 show that this class of fish also fiu'i their way into some of the 

 markets in this Presidency such as Bangalore, Madras, Bellary, etc., 

 under the name of Goa or Bombay fish. 



Proportion of salt — 



Local method — 



Large fish ... ... ... ... ••■ I : 5 to I : 6 



Mackerel \ 



Sardines! •• I : 6 lo I : 7 



Small fish ... ... ... ... ... 1:9 



Colombo method — 30 lb. per maund. 



Ratnagiri method — ■ 



Large fish ... 1:3 (in three in- 

 stalments). 

 Small ,, ... ... ... ... ... I : 4 (in two equal 



instalments). 



Dryagc — • 



Large fish ... 19 to 24 per cent. 



Mackerel ... 31 to 37 „ 



Small fish ... ••• ... ... ... 45 to 61 ,, 



UDIAVAR. 



Local method of curing only — vide " Gangoli." Proportion of 

 salt and dryage are similar to those of Malpe I. 



HOSABETTU. 

 Method of curing— vide " Gangoli." 

 Proportion of salt — 



Large fish ... I : 4 to I : 5 



Medium ,, ... ... ... ... ... 1:7 



Small „ I : 7 to I :8 



