THE VENEZUEUN SALT-FISH INDUSTRIES 



Among these practices are: 



1. The use of fresh water for washing dressed fish. 



2. The use of sterilized salt. 



3. The use of mined salt. 



4. The use of boric acid. 



5. The periodic sterilization of saltery equipment, 



6. The more thorough drying of salt-fish. 



7. The storage of salt-fish at reduced temperatures. 



It is known that fresh water will not support the growth of the organism responsible 

 for reddening. Washing in fresh water should produce unfavorable conditions for organisms 

 that may be present on the fish as contaminants from the water in which the fish were caught. 

 Further washing in a light brine (3 to 4 percent) made with sterilized salt to remove blood 

 should be carried out. 



Various investigators have demonstrated that the organisms responsible for reddening 

 are present in solar-evaporated salts; thus heat treatment of salts previous to use in the 

 salting procedure would eliminate one of the principal sources of the red organisms. 



Mined salts are free from the red organisms. Their use has been advocated at times 

 for fish salting, but because of the presence of chemical impurities, higher cost, and ad- 

 verse appearance, taste and texture of the finished product, they are not used extensively 

 by salt-fish producers. Their use is not recommended for Venezuela. 



A mixture of finely ground salt (sterilized) and boric acid is sometimes used by salt- 

 fish producers as a means of retarding reddening. It is generally applied to the fish previ- 

 ous to packaging. Chemical preservatives are permissible in foodstuffs provided they are 

 not toxic per se . Boric acid is recommended to reduce the degree of reddening. Although 

 fish treated with this chemical eventually turn red its use is recommended until such time 

 as better chemical inhibitors are found, or methods of processing so improved that pre- 

 servatives will not be required. 



Periodic •terillsation of saltery equipment such as barrels, tanks, flakes, scales, 

 tables, etc., with flowing steaB is recommended to keep down contamination of the fish by 

 the red organisms. This measure is practiced by many salteries in the Western Hemisphere. 



Practical experience indicates that dry-salted fish of a low nolsture content (30 per- 

 cent or less) will not redden as rapidly as fish with a higher moisture content (30-45 per- 

 cent). For this reason more thorough drying should be practiced. 



Storage of dry-salted fish in cool, well-ventilated warehouses also retards redden- 

 ing. The organisms grow best at temperatures ranging between 37-55 deg. C. and belong to 

 that group known as thermophilic (heat tolerant) organisms. Lower storage temperatures 

 will therefore prolong keeping quality by reducing the growth rate of the organisms. 



The application of these measures, either wholly or in part would necessitate a change 

 in the system of producing salt-fish as practiced at present. The new system may possibly 

 take the following form: A central processing plant (Fig. 5) could be provided. Water- 

 tight barrels containing fresh water for washing dressed fish would be transported to the 

 fishing camps. Sterilized salt would be furnished to fishermen for salting fish in barrels. 

 No fish drying would be carried out at the fishing camps — instead the fish salted in barrels 

 would be returned to the central plant for further processing where the fish would be re- 

 moved from the barrels, partially dried in the atmosphere and further moisture removed either 

 by presses or hot-air dryers or both. Final moisture content of dry-salted fish should 

 be in the region of 30 percent. Previous to packaging, fish would be sprinkled with a mix- 

 ture of finely ground sterilized salt and boric acid. One part boric acid to 99 parts of 

 salt should be tried. Packaged fish would then be placed in a cool, well-ventilated ware- 

 house. 



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