THE SALTING OF FISH. 



45 



blood, including that underneath the backbone. All the lots were 

 then weighed out. Exactly 1,000 grams of cleaned fish were taken in 

 each case. Thej' were salted in dry Diamond Flake salt, which is a 

 fine, pure, gi-anulated salt. Three and a third kilograms of salt were 

 used on each lot during the firet packing. The following day 833 

 gi'ams of salt were added to each lot of fish. 



One lot cleaned in each way was placed in each of two constant- 

 temperature compartments, which have been previously described. 

 One of these constant-temperature compartments was regulated for 

 79° F. The other was set for 88° F. Both these temperatures, it 

 will be noted, are very high for salting fish. The results of these 

 experiments are given in Table 1*2. 



Table 12. 



-Dm-ELOPMENT OF AmINO-ACID NiTROGEN IN FiSH CLEANED IN VARIOUS 



Ways.<» 



Experiment No. 



BA-1 

 BA-2 

 BA-3 



BA-4 

 BA-5 

 BA-« 

 BA-7 



BA-8 



Method of cleaning. 



No cleaning; salted round 



Pipped 



Head cut oil: abdominal cavity split open; 



viscera removed, with exception of milt 



and roe. 

 Cleaned perfectly; milt and roe removed. . 



No oleanrng; salted round 



Pipped 



Head cut off; abdominal cavity split open; 



viscera removed, with exception of milt 



and roe. 

 Cleaned perfectly; milt and roe removed. . 



Average 

 tempera- 

 ture of 

 salting 

 period. 



'F. 



Weight 



of fresh 



fish. 



Orams. 

 1,000 



1,000 

 1,000 



1,000 

 1,000 

 1,000 

 1,000 



1,000 



Amino-acid nitro- 

 gen in fresh fish 

 (4 hours). 



a In this experiment the fish were dry salted for nine days, four hours after capture, with 4.166 kilo- 

 'ams of Diamond Flake salt (99.78 per cent NaCl). 



grams < 



DISCUSSION. 



The remarkable thing about this experiment is that all the fish 

 salted were entirely sjjoiled except those cleaned perfectly. Even the 

 lot of perfectly cleancul fish which was salted at a temperature of 

 88° F. throughout the salting period was found to be in perfect con- 

 dition at the end. These fish were cooked and .sampled by six per- 

 sons. All pronounced them to be far sniierior to tlie commercial salt- 

 fish product. One critic went so far as to say that they were on a 

 par with the fresh river herring. 



