THE VENEZUELAN SALT-FISH INDUSTRIES 



than the others. It is possible that the organisms responsible for reddening may require 

 direct sunlight for maximum pigment production thus causing a more rapid discoloration of 

 fish dried in the sun. 



Although "red" fish are not dangerous to the health, their appearance is not pleasing 

 to the eye. Also the "off" odors produced by fish in this condition are unpleasant and un- 

 appetizing. Officials regulating food supplies in countries that import large quantities 

 of salt-fish prohibit fish from entering if a pronounced red color is evident. This fact 

 alone should encourage salt-fish producers to prepare a product free of discoloration, or 

 next best, to prepare a product in which the appearance of such discoloration is markedly 

 delayed. 



Saaplas 



Gurit* 



Letraneb* 



fo. of 

 Saaplss 

 Xzaaload 



■Mile 12 - K»«ttlti of 



Salt ~ I PUo» 

 0««d PrssaSSL 



Zgajlnatloa* of ▼«n«tn«lan Dry Jalt-Tlih 



DdIcbo* 



Aragra 



m 



Hatllla 



Prepared 



atter 

 part Oe 



tjiB»in»d 



10-23-4: 



f 



1-U44 



anoa 01 



1-3-44 



+ : 



1-1.44 



Basarks 



Veil llkad in Taaaxocla 'baeaiiaa of 

 "rich" flavor. 



fculd ^ accaptabl* If not rad. 



EH 



tkkaoi 



Onkno* 



letter 



part Oct. 



Viuld b* aceaptabla If not rad. 



Ibnoador 



Oirbii 



Ifebalo 



Aragra 



Onaa* 



lO-lb.43 



1-1-44 



Cbcha 



UaJte 



ealbo 



lAttar 



part Oot 



l^i-A3 



+ ♦ 



Shad^drlad for oaa naak; pr«pa>«d 

 igparlaen tally. 



Aragra 



'V^ann 



lO-lb.43 



1-1.44 



Xzoninsd at Miraoal'bo Pubxlo Vmrkeif 

 dried for 3 daysl aolsturo content 



Shada-drled one vaek; prepared 

 ■peri aan tally. 



Coroooro 



tlnla^vn 



VaknowD.' 



Latter 



lart Dot 



1-3-44 



H 



Oima 



Tahali 



Unlcnoen 

 Tbkaown 



Doknoen 



Chknon 



tter 

 part Oct, 



1-3-44 



Latter 

 art Oct. 



1-3-44 



fcxild be aooaptable if not red. 



m 



1-3-44 



Pa^pano 



tjnloiovn 



CfnknowBT 



tter 

 part Oct 



Vrold be aooep table if not red. 



Laqparoea 



tUcnoKB 



l^sknoi 



Latter 

 part Oct, 



1-3-44 



1-3-44 



Barbudo 



Araya 



Caaana 



10-14-43 



Ksold be acceptable if not red; 

 ehad^dried one iwelt. 



Pargo 



Araya 



Cbaaaa 



10-14^43 



1-1-44 



Shade-dried one week; prepared ei 

 periaen tally. 



Oil oharra 



Ojo-Gordo 



Cocbe 



flwaanB 



10-1M3 



1-1.44 



Tiik not apliti scored diagonally 

 on scale eidet aooaptable if not 

 red. 



lb 



Araja 



10-1 4-4: 



1-1-44 



noador 



Ifejarra 



Cocbe 



Co die 



Cbobe 



10.1 



1-1-44 



lO-lB-43 



Ifeldyi «oxild be acceptable if not 

 red. 



Definitely deooaposed; not edible. 



Unknot 



Cocbe 



CTakaoM' 



1-1-44 



1-1-44 



■*• 1 



Baddenlng T«ry pronounced; accept. 

 able if not red. 



Bagre 



Unknown (Tnkno' 



I«tter 

 t Oct, 



+ + 



pairt 



l*tt 



Fie 



TTnknonn Rhdcoovn 



.tter 

 part OeV 



1-1-44 



Ibuld be acceptable if not red. 



Vjiild be aooeptakle if not red. 



Ancfaoa 



Parguito" 



Latter 

 part Oct, 



1-1-44 



Coohe 



Coche 



CsAe 



(Socbe 



lO-ia.43 



1-1-44 



^ ; 



Definitely doooapoaed; not edible. 



Beya 



X 



E 



lO-Ib-4 



11-25-43 



1-1-44 



Pes Xspada 



Araya 



ta 

 Cardon 



1-1-44 



Could be (old as a bij^grade boi 

 less product. 



1/ All salts are solar-eraporatedi naoe indicates salt norks froa irtilch salt was proeurcd. 



2/ ■*■; red discoloration; - i lo discoloration, fish acceptable for eonsui^tion in other Caribbean 



countries; t too highly oxidised or of ^>pearanoe that noold not be acceptable in Qv ibbean ooontiies. 



27 



