THE VENEZUELAN SALT-FISH INDUSTRIES 



All types of dry-salted fish as prepared by methods now In use were found to be ac- 

 ceptable for present local consumption. The Venezuelan market, in general, prefers fish 

 with a high oil content and dark color such as Spanish mackerel or kingfish (carite), blue- 

 fish (anchoa), jack (jurel), and false albacore (cabana). Fishes of this type are said 

 to be "rico" (rich) and they add considerable flavor to favorite dishes. On the other hand, 

 consumer preference in other Caribbean markets (notably Puerto Rico) is for those species 

 which are generally known as "non-oily" varieties, such as grunt (corocoro), snapper (pargo), 

 snook (robalo) , drum (roncador) , sawfish (pez-espada) , and shark (cazon). In order to clari- 

 fy a common misconception in regard to consumer preferences for fishery products in the 

 Caribbean area, it should be stated that fish which exhibit a yellowish color and which 

 have a pronounced "codfish" (bacalao) odor are generally preferred. Not only is salt-fish 

 a dominant food in supplying protein needs, but it also serves as a flavoring agent for 

 starchy and rather tasteless foods such as rice, beans, and yams. 



From experiments and observations made in the field the mission found that the method 

 of dressing fish as practiced by the fishermen was satisfactory. However, more care should 

 be exercised in washing the dressed fish to remove more thoroughly the blood, viscera, and 

 extraneous matter. Experiments also showed that the fishermen should use thirty percent 

 of salt by weight of fish instead of the usual twenty-five percent. A "finer" grade of 

 salt should be used to allow for more rapid and complete penetration. Salt penetration 

 could be further assured if water-tight containers such as barrels or tanks (tanques) were 

 used more generally. The fish, after striking, should be stacked in piles on frames ele- 

 vated from the ground and weighted doTm to press out brine before being placed out to dry 

 (water horsing or kenching) . This practice will assure more complete drying and may also 

 serve to Inhibit reddening to some extent. 



Experiments also show that shade drying will produce a lighter appearing product and 

 delay the red coloration. Drying time, however, was prolonged by two days in the experi- 

 ments conducted by the mission at Cumana. Shade drying should therefore be practiced only 

 in preparing a higher-quality product where lightness of color is an important considera- 

 tion. 



For species auch as shark, sawfish, and others that have flesh composed of dark and 

 white meat, it is suggested that the dark meat be separated from the white for the prepa- 

 ration of two grades of products. The flesh should be cut into longitudinal pieces about 

 1/2 inch thick. The connective tissues of the flesh are less visible and salt will pene- 

 trate more thoroughly when flesh is cut longitudinally. 



It has been found that if fish are dried to a lesser water content reddening will be 

 delayed. From 30 percent moisture downward, reddening ceases to be a serious problem as 

 long as the moisture content in the stored fish does not rise greatly. Fish as now pro- 

 cessed in Venezuela could be dried more completely for export, and by so doing reddening 

 may be delayed for a long enough period to enable such fish to be sola on export markets . 



Brine-Salted Fish. — Experimental packs of brine-salted arenque, lisa, machuelo and 

 curbina were prepared by the mission. The procedure used for lisa, curbina, and machuelc 

 follows: The fish were split down the back along the backbone from the head to the tails 

 so that they would lay out flat. Heads, viscera, and stomach membranes were removed. A 

 horizontal gash was made under the backbone on the thick portion of the flesh side and the 

 flesh scored longitudinally. Fish were next immersed in clean sea water and soaked for about 

 half an hour. Blood, slime, and extraneous matter were washed off with sea water and salt 

 was applied under the backbone in all cuts, and over both surfaces of each individual fish. 

 The salted fish were placed flesh side up into clean, water-tight barrels with salt sprinkled 

 over each layer of fish. Thirty-five percent salt by weight of fish was used (35 pounds 

 of salt to each 100 pounds of raw fish) . 



After three days the fish were repacked into clean, water-tight barrels, flesh-side 

 up, each layer of fish at right angles to the layer below. The barrels were headed and 

 saturated brine was added through the bung hole to completely fill the barrel. Filled barrels 

 were stored in a cool, shady place when possible. 



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