16 U. S. BUREAU OF FISHERIES. 



The successes and failures under these extremely adverse conditions 

 tell us much about what could be expected under more favorable con- 

 ditions. What succeeds under severe conditions will be a finer prod- 

 uct under more favorable conditions, and what spoils under severe 

 conditions will be an inferior product under conditions in which it 

 does not actually spoil. It should be noted that the product prepared 

 by this method is mild and sweet, approaching very closely fresh fish 

 in eating qualities, if it has been properly soaked out. 



SCOTCH-CURED HERRING. 



The discussion in this paper so far presupposes the desirability of 

 preserving as far as possible the flavor and eating qualities of fresh 

 fish. The Scotch cure does not involve this supposition but aims 

 directly at giving the cured fish a new and distinct flavor from partly 

 decomposed or fermented blood, the purpose being the same as that 

 governing the flavoring of cheese by ripening. The blood is not 

 removed, the fish rather being allowed to cure in its own blood pickle, 

 a distinctive flavor thereby being imparted. They are gibbed, rubbed 

 with dry, fine salt and packed, more fish being added to make up for 

 shrinkage, and shipped or stored in the original blood pickle. This 

 method is suitable for cold but not for warm climates. Since, how- 

 ever, Scotch-cured herring come in a special class of fermented 

 products where different motives and processes are concerned, the 

 method will not be further discussed here. 



MILD-CURED SALMON. 



In the preservation of salmon by salting advantage is taken of the 

 naturally cool temperatures prevailing in the Northwest, so that the 

 extreme of dehydration by salt is not necessary. Even here no 

 chances are taken, for in most instances the casks of mild-cured 

 salmon are held in cold storage at about 38° F. The selection of salt 

 is principally on the basis of fineness, because a fine-ground salt is 

 necessary to stick to the moist fish, only that which sticks to the fish 

 being used dry. It appears that in the mild curing of salmon some 

 of the principles already referred to may be important. It was 

 pointed out that calcium and magnesium salts combine with the fish 

 protein to form a Avhite, hard flesh. In the case of salmon it is desir- 

 able to preserve the red color which is contained in the fat, but the 

 precipitation or coagulation of the otherwise transparent protein is 

 in all probability the cause of whitening, which masks the attractive 

 red color of the fat. Also, what was said about the loss of nitroge- 

 nous matter as a consequence of bruises applies to the mild curing of 

 salmon. 



BEHAVIOR OF FAT DURING SALTING PROCESS. 



So far in this paper discussion has been limited to the behavior 

 of the protein or meat constituents of fish. It will be found that fat 

 is also of the greatest importance and requires very careful considera- 

 tion and study. All fishes have some fat, but the quantity is variable 

 from species to species, between individuals of the same species, and 

 within a single individual from season to season. The distribution 

 of fat is also different in different species of fish. Some fishes, such 



