THE VENEZUELAN SALT-FISH INDUSTRIES 



PRACTICAL CONSIDERATIONS FOR THE INDUSTRY 



Processing Methods in Use at Present 



Processing methods for the preparation of salt-fish products in Venezuela at present 

 differ from those of other salt-fish producing countries (see main report preceding this 

 supplement), Salteries, as such, do not exist. 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. The lack of fresh water is a seritfus handicap in 

 salt-fish production. Sea water is used for washing fish .previous to salting and undoubted- 

 ly is to an extent responsible for reddening. 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 lie flat. The 

 gills, viscera, and abdominal membranes are then removed. A horizontal gash is made under 

 the backbone on the thick side in order to insure good brine penetration. The flesh is 

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

 skin. The eyes are punctured to release water, 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 psirti- 

 cles 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 ad- 

 ditional 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, and salt is sprinkled over each layer. After 

 the fish are salt struck (about 2k hours) they are placed in the sun to dry. Average dry- 

 ing time is 3 to 4 days. The fish are often left out at night without cover. However, 

 some rancheria operators, particularly in the Maracaibo ^rea, stack the fish into piles 

 each night and then cover them with burlap bags or canvas. 



Flat-sided fish, sucff as oJo-gordo, chicharra, and lamparosa, are dressed by remov- 

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

 punctured to release the fluid. The fish are then washed in sea water, and salt is rubbed 

 into the belly cavity, eyes, and cuts. The rest of the handling is as described above. 



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

 is cut into longitudinal pieces 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. The 

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

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

 of fish. 



A "light-salted" fish product is also prepared. It is a regular practice among fresh- 

 fish dealers, particularly at the municipal fish markets, to utilize unsold fish for this 

 purpose. Considerable quantities of this type of wet-salted fish also are processed at 

 the rancherlas around Maracaibo and elsewhere. The fish are dressed, and a light sprin- 

 kling of salt is distributed in the cuts and over the surfaces. Fish prepared in this way 

 may be sold wet or may be partially dried in the sun. In any case, fish prepared by these 

 methods will keep only for 3 or 4 days at the most. The product is considerably more moist 

 than the dry-salted type and contains a much lower percentage of salt. 



Very little, if any, brine-salted fish now is prepared smd consumed in Venezuela, Other 

 Caribbean countries, however, do consume appreciable quantities of this type of product. 

 Several species of fish such as herring (arenque), thread herring (machuelo), and chicharra 

 (scad) are not now salted in Venezuela, These species and others may be later utilized 

 for brine salting. Species such as Spanish mackerel (carite) and bluefish (anchoa) now 



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