32 



in the sea water before they are salted, but when they are taken out 

 of salting tubs they are cleaned only in the self-brine and very 

 rarely in sea water. A second washing in sea water will make the 

 fish look neat and give it good colour but the washed fish would 

 weigh less than the unwashed fish. Mackerel for Colombo are slit 

 on the back, the guts are removed through an incision made 

 in the abdomen and salt is stuffed in. 



Salted fish are usually packed in mat bundles ; occasionally 

 such valuable fish as seir, palameen, etc., intended for the Colombo 

 market are packed in second-hand dealwood cases. 



Ordinary proportion of salt — 



Large fish ... ... ... ... .. 1:5 



Mackerel ... 1:6 



Sardines ... ... ... ... ... I : 7 



Dryage — 



Large fish ... ... ... ... ... 19 to 24 per cent. 



Mackerel 3i to 37 



Small fish 45 to bi „ 



HANGARKATTA. 



Method of curing — vide "Gangoli." 



Proportion of salt — 



Large fish ... ••• ... •• .. 1:5 



Mackerel 1:6 



Sardines ... ... ... ... ... 1:7 



Dryage — 



Large fish ... ... ... ... ... 19 to 24 per cent. 



Mackerel 31 to 37 



Small fish 45 to 61 



TONSE. 



Method of curing — tnde " Gangoli." 



Proportion of salt — 



Large fish ... ... ... ... ... 1:5 



Mackerel ... ... I : 6 



Sardines ... ... ... ... ... 1:7 



Dryage — 



Large fish 48 per cent. 



Small „ ... 40 



MALPE I AND II. 



Method of curing (ordinary)— i'/^?^ " Gangoli." 



Colombo method of curing. — ^Mostly mackerel are cured in this 

 manner. Fish are slit on the ventral side from gullet to the vent 

 by passing a sharpened piece of bamboo shaped like the blade of 

 a small pocket knife and the guts and gills are pulled out. The 

 women and girls who do this are very quick with their fingers. 



