8 U. S. BUREAU OF FISHEEIES 



VARIATION IN CURING METHOD 



There are several variations in the method of curing. One, the 

 so-called Scotch method, is sometimes followed in California. The 

 sides are pressed into the barrel and never repacked. About 850 

 pounds of sides per tierce result. The appearance of this fish is not 

 so good and there is less moisture in the flesh. 



Another variation is to fill the barrel and let it stand a day. By 

 this time the sides have settled and a few more may be added and 

 the head pressed down without adding any brine. The water from 

 the fish forms sufficient brine, and when the proper amount of dry 

 salt is used the brine will have a salinity of about 92 per cent and 

 is sufficiently abundant. More fish per barrel may be packed in this 

 wa}^, usually 825 to 850 pounds per tierce. 



After curing, when the sides have gained in weight, the barrels 

 hold from 850 to 875 pounds. This method allows the fat sides to 

 gain weight until the cured sides weigh more than when fresh. 



TEMPERATURE FOR CURING 



The barrels are kept in cold storage while the fish are being cured, 

 39° being the best temperature. Lower temperatures are often 

 used, however, but with 32 to 35° the sides do not take the salt so 

 well and the fish is likely to be softer than it should be. If low 

 temperature is to be used, it is better to let the barrels stand in a 

 cool place 24 to 48 hours before entering cold storage to allow the 

 cure to get a good start. After the sides have been cured 32° is a 

 good temperature for keeping the fish. 



While curing, it is important that an even temperature be main- 

 tained. If the temperature of the cold-storage room is allowed to 

 creep up and is then suddenly forced down again, and this process 

 repeated, a poor product will result. After the fish is cured it is not 

 so important to keep an even temperature; in fact, there is usually 

 considerable variation in the refrigerator car as the ice melts out 

 and the car is reiced. 



The temperature to be used, in curing depends somewhat on how 

 much time is available. Although 38 to 40° give the best cure, it is 

 sometimes desirable to hasten the process for quick delivery. As the 

 salt penetrates more rapidly at a high temperature, 40 to 44° are 

 used, but a temperature above 44° is not safe for curing. In rush 

 orders the cure can be speeded by using more dry salt, stronger brine, 

 keeping the barrel in a higher temperature, and even by adding a 

 little salt in the repack so that curing may be completed in transit. 



WEIGHT CHANGES WHILE CURING 



During the first two weeks of the'curing process there is usually 

 a decided shrinkage in the weight of the sides, the amount depend- 

 ing more on the fatness of the fish than on the method of curing. 

 Lean fish will shrink much more (even 50 per cent more) than fat 

 fish. The shrinkage in fat fish is from 8 to 20 per cent of the fresh 

 weight of the sides. After two or three weeks there is a slow gain 

 in Aveight, so that most cured fish weighed three or four months 

 after repacking will be found to equal or exceed the fresh weight. 



