84 BULLETIN OF THE UNITED STATES FISH COMMISSION. 



3r.— DRYIKO CODFISH AT BORDEAUX.* 



By H. GUWDEBSEN. 



The method of drying codfish at Bordeaux is the one most suitaljle 

 to the locality. The process is rapid, occupying only from 2 to 6 days, 

 the outlay of money is slight, and the result is a very good article. The 

 French fish will never keep so well as the Norwegian ; but considering 

 the excellent means of communication, the price is much more impor- 

 tant, and this is, on the whole, very reasonable. A great advantage of 

 these drying frames is this, that tliey give fisli which have begun to 

 turn a little a better appearance and prevent them from decaying alto- 

 gether, as they can be cleaned, soaked, and dried again with very little 

 expense. 



A sketch of these frames is given in Figs. 1, 2, and 3 ; where a a are 

 laths of pine wood; h h are poles of different kinds of wood, rammed into 



ccr 



^ ^-d 



ec 



w: 



ish m 



30 



g l 1. —f 



<r. 



TEE. 



tf»- 





jSiT 



*c 



Fig. 1.— Codfish drying frame, top view. 



the ground ; and c c is a cover of strong mats. The fish hang on the 

 laths in rows, exposed to the sun and wind. A temjjorary roof is gen- 

 erally ])ut on when the rays of the sun become too powerful. There are, 

 however, many drying frames which have no roof. When the rain and 



*"Torring af EU2)Jisk i Bordeaux." From the Norsk Fiskeritidende, Vol. V, No. 1, 

 Bergen, Jannary, 1886. Translated from the Danish by Herman Jacobson. 



