THE VENEZUELAN SALT-FISH INDUSTRIES 



utilized only for dry-salting could also be brine-salted. The Caribbean markets normally 

 import brine-salted fish such as alewives, salmon, herring, and other species, and these 

 meet vrith excellent consumer acceptance. 



Suggested Improvements in Processing Methods 

 to Improve Quality 



In view of the findings on the control of reddening, it is believed that the quality 

 of Venezuelan seilt-fish products could be markedly improved, and hence storage life pro- 

 longed, if certain innovations were introduced in the meJ,hods of preparing salt-fish pro- 

 ducts. First, the solar evaporated salt used in the aalting of fish should be improved, 

 and second, the procedure for curing should be altered. 



Salt Conditioning 



As mentioned in the preceding rvsport, Venezuelan salt has a fair degree of chemical 

 purity. Improvement in chemical purity can be attained by more thoroughly washing out the 

 adhering mud after the salt is removed from the crystallization basins. Conditioning of 

 the salt to improve its value from the other standpoints should be carried out according 

 to the following procedures: 



1. Salt should be more finely ground, 



2. Salt should be sterilized (100° C for 30 minutes). 



3. Acidic magnesium benzoate (Brino) should be added to the sterile salt to inhibit 

 infection by the reddening organism during salting procedure. 



The chemical inhibitor should be added in a concentration of 0.2^ of totaJ. weight 

 of salt plus fish. Example: If the weight of the salt for each 100 pounds iU5>U 

 kilos) of fish to be salted is 30 pounds (13.6 kilos) the amount of inhibitor to 

 be added to each 30 pounds of salt would be calculated as 130 x 0.2 percent a 0.26 

 pounds (0.118 kilos) . Or for batch mixing, 26 pounds (11.8 kilos) of inhibitor 

 for each 3,000 pounds (1,360 kilos) of salt. 



4. Sterilized salt without inhibitor should be used in making up saturated brines 

 for repacking brine-salted fish. 



5o Conditioned salt should be packaged in moisture proof containers. 



Improved Salting Procedures 



Conditioning the salt in the manner described above would allow the preparation in 

 the present fishing camps (rancherias) of improved salt-fish products by practically the 

 same methods that have prevailed in Venezuela for centuries and to which the fishermen have 

 become accustomed. Adoption of the following few suggestions would improve the products 

 of the current dry-salting procedures and would help to make possible the expansion of brine- 

 salting. 



Dry-Salted Fish 



lo The procedure for dressing and washing as described earlier is satisfactory at 

 most fishing camps. A more thorough washing of the dressed fish to remove blood, 

 slime and extraneous matter is recommended for those camps that carelessly wash 

 the dressed fish. Use freshly caught fish only. 



2. A fine grade of conditioned salt containing chemical inhibitor (acidic magnesium 

 benzoate) should be used for salting the dressed fish. At least 30 percent salt 

 by weight of fish should be used. 



3. The fish after being struck through with salt should be stacked in piles on frames 

 elevated above the ground and weighted down to press out brine before being placed 

 out to dry (water-horsing or kencMng) . 



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