318 BULLETIN OF THE UXITED STATES FISH COMMISSION. 



Vegetable parasites on codfish and salt pokk.— Prof. AYill- 

 iani G. Fallow, writiuA" from Cambridge, Mass., Xovember 28, 1886, 

 says : 



''There has appeared ou salt pork iu this region a bright red growth 

 aud a mold. The latter is the same as the Torula morrhuce, described 

 by me ou codhsh from Gloucester.* The red form, as far as I cau yet 

 tell, does uot appear to be the Glathrocystis found ou cod, but is perhaps 

 a form of Bacterium or Bacillus previously seen ou salt pork iu France 

 aud referred doubtfully to the Glathrocystis. It is interesting to know 

 that we have both the forms on codfish and ou salt ])ork." 



Salting and drying the tongues of codfish in Norway.! — 

 The tongues to be used must be quite fresh, as tongues of fish which 

 have been lying even for a day have dark red spots, aud make an inferior 

 article which is not worth the trouble aud expense of preparing. It is 

 therefore best to use tongues of fish caught with lines, which should be 

 cut out as soon as the fish are brought into the boat, or at any rate as 

 soon as they are landed. Tongues of fish caught in nets are not so good 

 for this purpose, aud those of fish which have lain for some time cannot 

 be used a^ all. 



As soou as the tongue is cut out, with the round piece of gristle at- 

 tached to the root of the tongue, but without any of the portions on the 

 other sides, it is well washed in sea-water, which seems to give to it a 

 more transparent appearance than if it is washed in brine. When the 

 water has run off, the tongues are strongly salted iu tight kegs with 

 fine salt (Cadiz or Liverpool salt). Wheu salted they can stand for sev- 

 eral months without spoiling. The brine should, however, be examined 

 from time to time. As soon as there is the slightest indication of its 

 being sour, it must be drawn off, aud the tongues, after having been 

 well washed in strong brine, must be salted over. 



When the drying is to begin, the tongues are well washed in sea- 

 water aud immediately piled up in little heai)s, so that the water can 

 run off. They should not be allowed to lie in water for any length of 

 time, as is done with klip-fish, but they are taken direct from the keg, 

 waslied off, and i)iled up. Wheu the water has run off, they are laid 

 out to dry, either loose ou rocks or, better still, in boxes. After they 

 have dried for a daj' they will generally be dry on the outside, on which 

 a salt crust forms. When they are taken in at evening, each tongue is 

 well stretched, smoothed down with the hand, and carefully laid iu boxes, 

 where they are exposed to a strong pressure. Thus they may stand for two 

 days, or, if the weather is unfavorable, forseveral days. On thefirstwind}^ 

 aud sunny day Xh^y are laid out, turned once during the day, and when 

 they are taken iu at night they are again pressed as before. Thus the 

 drying process is continued, laying them out during the day and press- 



*See F. C. Bulletiu for 1886, p. I. 



t " Saltmng og Torring of Toraketunger." From the Xorslc FiskcrUidende, Vol. V, Nos. 

 3 and 4, BcTgeu, October, I8S6. Translated from the Danish hj- Herman Jacobsox. 



