i 4 8 THE FISHERIES OF THE ADRIATIC, 



CHAPTER IX. 

 METHODS OF CURING AND COOKING FISH. 



Curing Pilchards, Anchovies, &c. — Preserving Pilchards, Tunny, Norway-lobster, &c. in- oil. — 

 Fishes which are smoked, or dried for exportation. — Ways of preparing various fishes and 

 other produce of the sea for the table. 



ALT FISH is prepared chiefly on the west coast of I stria, 

 at Isola, Capo d'Istria, Pirano, Rovigno, &c, and on the 

 islands Lesina, Lissa, Lagosta, &c. The curing of Pilchards 

 and Anchovies is the most extensive ; next in importance 

 are Mackerel, Horse Mackerel, Gar-fish, Smarts vulgaris. 

 The Pilchards are, as a rule, slightly salted, and packed 

 in casks or tubs on board the fishingf craft. On landing 

 they are sorted and washed in sea-water. Those in good condition are then 

 packed tightly in small pine casks 18 by 12 inches, about 1 lb. of clean white 

 salt being spread between each alternate layer of fish. When the cask is 

 full, a circular piece of wood (fracca), rather smaller than the head of the 

 cask, is placed on the top of the fish, weighted with a stone of about 2 cwt., 

 so as gradually to press out the brine and oil, and by compressing to exclude 

 the air. The hoops of the cask being loose, the brine and oil drain through 

 the sides and bottom of the cask. This is called the primo stivaggio. 

 A fter twenty-five or thirty days the stone is removed ; the brine {Salamoja) 

 is allowed to run off, the cask is filled up with fish and salt as before, and 

 re-weighted. This process, called the sccondo stivaggio, or dare il colmo 

 (colmo = superfluity), is repeated until the fish is sufficiently compressed 

 (saldo) ; the cask is then closed and brine is poured on the cover until 

 sold, in order to keep the contents fresh and moist. 



This operation is carried on on a stone, or, generally speaking, on a hard 



