



CONTENTS. 



Page. 



Introduction 5 



The need for experimental work 5 



Present commercial methods of saltiuf? fish 7 



Gloucester, Mass 7 



Reedville, Va 9 



Edenton, N. C 10 



Havre do Grace, Md 10 



Boothbay Harbor, Me 11 



Summary 11 



Storage of salted fish 12 



Purpose of experimental work 12 



Factors influencing the salting of fish 12 



Mode of procetlure in experimental work It 



Experimental 10 



I. Influence of impurities in salt in salting fish 16 



Introduction 10 



Commercial sources of salt 10 



Methods of manufacture 17 



Analyses of commercial salts IS 



Influence of impurities on rate of penetration of salt 21 



Introduction 21 



Former work on rate of penetration ; 21 



Importance of rate of penetration 21 



Method 22 



Discussion 23 



Summary 27 



Influenfe of impurities on rate of protein decomposition 27 



Introduction 27 



Methods 29 



Determination of amino-ucid nitrogen 20 



Salting of fish 30 



Analysis of fish 31 



Discussion 32 



Effect of calcium and magnesium salts 32 



Effect of sodium sulphate 33 



Discussion 34 



Physical effects on fish 34 



A i»ossil)le explanation of results 34 



Practical application 34 



Effect of fineness of salt 35 



Summary 35 



II. A conii»iirison of efficiency of brine and dry salt for salting fish__ 35 



Introduction 35 



DeteriMination of rates of protein decomposition 30 



Metliod 1 30 



Discussion 3(! 



Rate of penetration of salt 40 



Method 40 



Discussion 40 



3 



