69 



of trays so that tlio whole smoke is forced to penetrate the various 

 layers of fish- At the close of this process the wedges are a dark 

 chocolate brown and hard; they are then trimmed \sith a knife and 

 given a thorough final drying on the trays in the open air. At one 

 experimental station there was a simple low temperature (70^ to 90^ 

 F.) drier for drying these and other fish wlien the weather was 

 unpropitious. This product is absolutely universal and much esteemed ; 

 it is pared into shavings and forms the basis for sauces and broths ; 

 in India it would be an excellent addition to the usual curry.* The 

 complete drying and penetrative smoking account for the keeping 

 power of the product ; Madras salt fish is never thoroughly dry and 

 goes bad on the West Coast in the rains when Persian Gulf fish, 

 which is much more thoroughly dried., will keep good. This is the 

 secret also of the Norwegian stock fish which is dried on flakes or is 

 suspended from scaffolds for some months. 



148. (3) Dried yellow-tcnl. — This is also an excellent but more 

 expensive preparation, and will keep good for a long time. The fish 

 is gutted, soaked for two hours in salt water, boned, and the thick 

 flesh scored with deep longitudinal cuts; it is then placed in salt for 

 about a week, washed, and allowed to dry slowly in the shade for 

 about two months. Fine table salt is then sprinkled over the pieces, 

 which are then wrapped in paper and tightly wound round with a 

 straw rope. Thus prepared and hung in an airy place it is said to 

 keep good for many months. To judge by another account the pro- 

 cess is sometimes abbreviated, but good salting, slow drying, and 

 final protection from the air by enwrapping the flesh are essential. 

 Grey mullet are also treated in this fashion. 



149. Boiling in Soy. — Soy is the well-known Japanese sauce 

 without which no meal is complete ; it is made from fermented wheat, 

 soy beans, and salt; a favourite method of preserving small fish is in 

 this sauce whether in air-tight tins or not. It requires an education 

 to like fish so prepared and the recipe is mentioned merely to suggest 

 that in this country fish might be preserved in a variety of ways suited 

 to the particular tastes of the consumer, whether with tamarind, 

 chillies, curry stuffs, or the like. The soy, however, adds nutriment 

 as well as flavour, and, in itself, is an excellent condiment. 



150. Fisli pickled in vinegar. — This is an ancient J apanese product 

 of good character and taste ; at Milan Exliibiti(m there were special 

 products prepared for the export trade. The method would probably 

 suit this country also ; vinegar of good quality is made readily and 

 cheaply, whether from alcohol, molasses or toddy, and fish may be 

 preserved for some time if cleaned, covered with boiling vinegar 

 which may also be spiced, and placed in bottles, jars or kegs. 



* A somewhat similar product is said to be prepared in the Laccadives and is 

 occasionally imported into and used in the south of this Presidency. 



