190 THE WEALTH OF THE SEA 



good quality of dried fish is to be produced. They 

 must not be permitted to be wet by rain or dew, nor 

 must bright sunlight strike them, for the direct rays 

 of the sun cause the fish to become yellow or sun- 

 burned. Each evening, and whenever a rain-storm 

 is imminent, the fish are collected, placed in piles, 

 and covered with small rectangular boxes with 

 peaked roofs called flake-boxes. While on the flakes, 

 the fish become lighter in color and dry out so that 

 they will keep when packed dry in boxes if stored in 

 a cool place. The length of time required for the dry- 

 ing and bleaching process depends chiefly upon the 

 weather and the amount of drying and bleaching de- 

 sired. If the fish are to be sold in the Southern States 

 they must be dried more than if they are to be 

 marketed in cooler climates. When sufficiently dry, 

 the fish are carted to a storehouse where they are 

 kenched (stacked like fire- wood) until required for 

 market, or until they are skinned and boned. 



The better grade of salt cod is prepared for 

 market by removing the skin and bones and cutting 

 into strips. The salted fish are carefully sorted as to 

 quality and size before being carted to the skinning 

 loft. First quality cod are thick, uniformly white, 

 have no blood-stains, and possess a sweet odor. Con- 

 siderable skill is required in the preparation of 

 boneless cod. First, the dorsal and ventral fins are 

 removed. Then the skin is pulled loose at the napes 

 andTin toward the middle of the back and then toward 

 the tail, care being taken not to tear the flesh. After 

 the tail has been cut off, the large nape bones are re- 

 moved with a bone-hooker, and the remaining portion 



