THE SALTING OF FISH. 



41 



more rapidly, as in the case of the dry-salt method, less amino acids 

 are formed than when the salt penetrates more slowly. However, 

 the retardation of the rate of penetration is less marked. This sug- 

 gests the possibility that small differences in salt content of fish may 

 be responsible for much greater differences in the rate of decom- 

 position of the fish. 



Figure 5 illustrates graphically the data g^ven in Table 11. It 

 should be noted that the difference in chlorine content gradually 

 increases. 



1 



2 



G 



9 



10 



Flo. Ti. — Curves show oompanitivo mips nf ppnotrntlon of salt into fish wlicn dry Hnltod 

 and when hrino saltod (section one-half to 1 rm. depth). Figures ut left indicate per 

 cent ot chlorino in dry fish ; at bottom, time in days. 



DISCUSSION. 

 PHYSICAL DIFFERENCES BETWEEN THE PRODUCTS OF THE TWO METHODS. 



Dry-salted fish arc invariably harder than brine-salted fish. This 

 is probably due to the difference in moisture content. Biinc-salted 

 fish are about 7 per cent higher in moisture than dry-salted fish at the 

 end of a salting period of 10 days. Dealers who " tight pack " their 

 fish state that dry-salted fish require very little draining, whereas the 

 brine-salted fish must be drained and dried for at least four days. 



