THE VENEZUELAN SALT-FISH INDUSTRIES 



k. The salted fish should be more thoroughly dried (5-7 days) preferably in the shade, 



5o After drying, the fish should be stacked in piles under cover on frames raised 

 above the ground, 



Brine - Salted Fish 



Very little brine-salted fish is now prepared in Venezuela, probably because of the 

 short storage life of this type of product. The following procedure is suggested for brine- 

 salting such fish as herring (arenque), thread herring (machuelo), scad (chicharra), Spanish 

 mackerel (carite), bluefish (anchoa), mullet (liza), and drum (corbina). 



1, Split fish (except herring) along the backbone from head to tail; lay out flat. 

 Use only freshly caught fish. 



2, Remove head, viscera and stomach membranes, 



3, Make longitudinal gash under backbone on thick portion of flesh side, 

 h. Score longitudinally at about 1/2 inch intervals, 



5, Wash thoroughly, preferably in fresh water. Fresh water could be supplied to fish- 

 ing camps in water-tight containers in which the fish will be packed, 



6, Use at least 30 pounds (13.6 kilos) of conditioned salt containing inhibitor for 

 each 100 pounds of fish, 



7, Rub salt well into scores and along backbone, 



8, Place fiah in layers, flesh side up, in water-^ight containers, each layer at right 

 angles to the layer below. Sprinkle salt between layers. 



9, Place weight on fish to keep under surface of brine. Strike for 3-6 days (depend- 

 ing on size of fish) in shaded area, 



10, When fish are struck through, repack in saturated brine made from sterile salt 

 and fresh water, 



11, Head containers and add saturated brine (sterile salt) through the bunghole until 

 completely full, 



12, Store in cool, shady place. 



For herring (arenque) the procedure is the same with the exception of the dressing 

 operation. Dress by holding the fish in the left hand, belly side down, and cut behind 

 the head -in such a manner that the viscera are removed with the head. 



Modification of the above procedure can readily be made for large central fish-salt- 

 ing establishments if and when they find a place among the Venezuelan fish industries, 



PURE FOOD LAW CONSIDERATIONS 



The Pure Food Laws of some countries require that foods containing chemical preserva- 

 tives be so labeled. Inasmuch as salt-fish products produced in Venezuela for export will 

 undoubtedly find their way into countries that rigidly enforce laws to protect consumers, 

 this requirement must be dealt with. It is believed that the chemical inhibitor recommended 

 is not toxic in the amounts stated. Before using dry-salted fish, for example, consumers 

 soak the fish to remove the salt. This procedure would also remove so much of the chemical 

 that it would cause no deleterious effects.. 



7b 



