THE VENEZUELAN SALT-FISH INDUSTRIES 



could be installed at strategic points to serve the fisheries. The Ministerio de Agri- 

 cultura y Cria is now engaged in surveying this machinery and making plans for its use in 

 the fishing industry. 



PROCESSING METHODS 



About 60 varieties of fish are utilized regularly for salting. Although only 3 (carite, 

 mero, and pargo) are preferred by consumers of fresh fish, 30 or more different varieties 

 are to be found on the salt-fish market throughout all seasons of the year. Of the many 

 species that are dry-salted, carite, corocoro, jurel, cazon, lisa, and curbina constitute 

 the bulk of the poundage. 



Salteries, as such, do not exist in Venezuela. Every fishing camp (rancheria) is a 

 small, unit saltery. Some are equipped with concrete tanks for "butting" fish — others are 

 not. Very few are equipped for shade drying. Many have enclosed areas of rocks or poles 

 on which fish are dried in the sun. The lack of fresh water is a serious handicap in salt- 

 fish production. In spite of these drawbacks, however, the fishing camp operators produce 

 large quantities of salt -fish. The salting procedure is similar for all species, with the 

 exception of ojo-gordo, lamparosa, cazon, and pez-espada — the principal difference being 

 in the manner in which the fish are dressed. The heads of fish usually are not removed 

 as in other salt-fish producing countries since the heads are used in soups, chowders, and 

 in other esteemed native dishes. 



Shortly after the fish are landed they are dressed. The procedure consists of laying 

 the fish on a log, rock, or other convenient object and splitting the head. The split is 

 continued along the backbone from the head to the tail so that the fish will lay out flat. 

 The gills, viscera, and abdominal membrane are then removed. A horizontal gash is made 

 under the backbone on the thick side in order to insure good brine penetration. The fish 

 is scored longitudinally at one-half inch intervals, care being taken not to cut through 

 the skin. The eyes of the fish are punctured to release the fluids contained and a cross- 

 cut is made in the head just behind the eyes. The dressed fish are washed in sea water to 

 remove blood, slime, and particles of viscera. Scales are not removed. Fish are salted 

 individually. Salt is rubbed first into the cut along the backbone, then into the eyes, 

 head, and other cuts. An additional amount is rubbed over the surface. Approximately one 

 kilo of salt for each three kilos of fish is used in salting. The salted fish are piled, 

 flesh side up, in old boxes, barrels, on rock platforms or on boards with salt sprinkled 

 over each layer. After the fish are salt struck (about 2k hours) they are placed to dry 

 in the sun. Average drying time is 3 to 4 days. The fish are often left out at night with- 

 out cover. However, some rancheria operators, particularly in the Maracaibo area, stack 

 the fish into piles which are then covered with burlap bags or canvas. 



Flat-sided fish, such as ojo-gordo, chicharra, and lamparosa are dressed by removing 

 the viscera and gills and scoring both sides diagonally at 1-inch intervals. Eyes are punctur- 

 ed to release the fluid. After washing in sea water, salt is rubbed into the belly cavity, 

 eyes, and cuts, and the fish are then handled in the manner described above. 



Large sharks, skates, rays, and sawfish are eviscerated, skinned, and the flesh cut 

 into longitudinal pieces of about 1-inch in thickness. The dark flesh is not separated 

 from the white. The flesh is scored and then washed to remove the blood and other extrane- 

 ous matter. Salt is applied in the same manner and proportion as for other species of fish. 

 The smaller sharks, skates, rays, and sawfish ordinarily are not skinned. The heads are 

 removed and the remainder of the salting procedure is carried out as for other species of 

 fish. 



A special procedure for the dry-salting of sawfish was in use by a recently established 

 enterprise at Maracaibo. Although interested primarily in liver oils, this company prepared 

 a high-quality, salt-fish product which was finding a considerable local demand. The gener- 

 al procedure employed consisted of: 



1. Cutting the carcass into longitudinal sections about one-half inch thick. 



2. Scoring and salting. 



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