364 MARINE PRODUCTS OF COMMERCE 



lesser eflFect. Lesser degrees of stiffness and brittleness may be obtained by using 

 salts containing smaller amounts of these impurities. Insufficient research has been 

 done to discover the reason for the stiffening and whitening of fish by calcium 

 and magnesium salts. Taylor (1920) has advanced the theory that the calcium 

 coagulates the protein. Doubtless the bitter taste of fish salted with impure salt 

 is caused by the retention of some of the calcium and magnesium by the freshened 

 fish. 



Commercial Methods of Salting Fish 



There are two classes of commercial methods of salting fish in common use 

 today: brine-salting and dry-salting. The term "dry-salted fish" refers to the method 

 of salting and not to the procedure followed in packing or storing fish; it should 

 not be confused with dried, salted fish. 



Brine-Salting. Brine-salting is of relatively little importance commercially as 

 compared with dry-salting. The chief fish that is salted by brine-salting is the 

 alewife or river herring. Since the details of the salting of tliis fish are described 

 in the next chapter, only the principle of the method will be considered at this 

 point. The cleaned fish are placed in large vats, partially filled with concentrated 

 salt solution. A small amount of salt is put on top of the fish floating in the brine. 

 The fish are stirred daily to prevent the brine from becoming too dilute at any 

 one point. The details of practice vary considerably in various sections but the 

 general procedure is about as outlined above. 



Dry-Salting. The exact procedure followed in dry-salting fish depends upon the 

 kind of fish and the custom in the particular locality. But, for a general considera- 

 tion of the subject the following description is sufficiently detailed: The round, 

 gibbed, beheaded, or split fish are washed and then packed in watertight con- 

 tainers with an excess of dry salt. The proportion of salt to fish varies from 

 10 to 35 per cent of the weight of the fish, depending upon the kind of fish, the 

 weather, and the custom of the fish Salter. The fish are usually rubbed in salt 

 just before packing and each layer is sprinkled with salt. After a few hours suffi- 

 cient pickle has formed to cover the fish; they are not disturbed until completely 

 salted, when they are either repacked in fresh pickle or removed and dried. 



Comparative Efficiency of Brine-Salting and Dry-Salting. There has been much 

 discussion of the relative value of the two methods. Tressler (1920) conducted 

 extensive investigations concerning their merit. Using the squeteague and alewife 

 the dry-salt method was found to obtain more rapid penetration of salt into the 

 fish and to inhibit decomposition more quickly. Evidently, in the dry-salting 

 process the brine remains more nearly saturated. This is probably because of the 

 greater surplus and better distribution of the dry salt. 



Influence of Methods of Cleaning 



Many small fish, such as the herring and alewife, are salted round without 

 being cleaned. Such salted fish possess distinctive flavors which are much desired 

 by certain connoisseurs of sea food. Other small fish have their throats and 

 stomachs cut and their intestines removed. All larger fish are always thoroughly 

 cleaned, and are usually beheaded and split down the back. Tressler 's studies 

 (1920) concerning the rate of decomposition of fish, cleaned in various ways and 

 salted under unfavorable conditions, clearly indicated that it is essential that all 



