54 THE SALTING OF FISH. •• 



PRACTICAL APPLICATIONS OF RESULTS. 



The probability that fresh fish may be salted without danger of 

 spoilage in any climate in the United States is of considerable im- 

 portance. The only requirements for salting fish at high suimner 

 temperatures are : 



1. All viscera and blood must be removed in cleaning. 



2. All large fish must be si^lit. 



3. The fish must be salted in a reasonably fresh condition. 



4. No brine should be added in salting. 



5. Salts low in calcium must be chosen. 



These requirements do not involve great changes in the methods 

 of salting now employed. In reality they merely require more per- 

 fect cleaning and greater care in the selection of salt. The fish of our 

 southern waters that are as yet not utilized may be salted without any 

 difficult changes in the present methods, and thus a great saving may 

 be effected. 



