374 MARINE PRODUCTS OF COMMERCE 



are considered a delicacy by many connoisseurs. Salted cod tongues cannot be 

 kept much over a year as they gradually harden. 



Barreled Salted Cod. There is a small trade on both coasts in salted cod packed 

 in brine. A few haddock are also sold in brine on the Atlantic Coast, but hake, 

 pollock, and cusk are seldom marketed in this condition. For this trade the fish 

 are dressed, split, washed, and salted in butts in the same manner as those pre- 

 pared for drying on the flakes. When orders are received, thoroughly salted fish 

 are removed from the butts, cleaned with brushes, and packed flesh side up in 

 tight barrels or half barrels, the fish being bent to follow the curve of the barrel. 

 Salt is placed on the bottom of the barrel and over each layer of fish, about 1 peck 

 of salt being used to each barrel of fish. After heading the barrel, strong brine is 

 added through the bung. 



REFERENCES 



Ackerman, E. A., "New England's Fishing Industry," Chicago, Univ. Chicago Press, 



1941. 

 Anon., "New Codfish Curing Plants in Spain," U. S. Dept. of Commerce, Foreign Com- 

 merce Weekly, 33, No. 9, 25-26 (1948). 

 Cobb, J. N., "Pacific Cod Fisheries," U. S. Bureau of Fisheries Doc., 1014 (1927). 

 Dyer, W. J., "Yellow Stains in Salt Fish," Fisheries Research Board of Canada, Prog. 



Repts., Atlantic Coast Stations, 45, 14-15 (1949). 

 Cerhardsen, G. M., and Gertenbach, L. P. D., "Salted Cod and Related Species," Food 



and Agriculture Organization, United Nations Fisheries Study, 1 (1949). 

 Innis, H. A., "The Cod Fisheries — History of an International Economy," New Haven, 



Yale Univ. Press, 1940. 

 Jackson, R., "Newfoundland — the Salt Cod Industry," Canadian Fisherman, 35, No. 11, 



12-15 (1948). . 

 Jarvis, N. D., "Curing of Fishery Products," U. S. Fish and Wildlife Service, Research 

 Rept. 18 (1950). 

 Lovern, J. A., "The Fishery Industries of North America. Part 2. Salt Cod," Food Manu- 



iacture, 23, 206-209 (1948). 

 Taylor, H. F., "Principles Involved in the Preservation of Fish by Salt," Am. Fisheries 



Soc. Trans., 1920, 120-152. 

 Taylor, H. F., "Improvements in Process of Salting River Herring Especially Adapted 



to Warm Climates," U. S. Bureau of Fisheries Doc, 903 ( 1921). 

 Taylor, H. F., "Principles Involved in the Preservation of Fish by Salt," U. S. Bureau of 



Fisheries Doc, 919 (1922). 

 Tressler, D. K., "Some Considerations Concerning the Salting of Fish," U. S. Bureau 



of Fisheries Doc, 884 (1920). 

 Tressler, D. K., "Chemical Problems of the Fishery Industries," Hexagon Alpha Chi 



Sigma, 17, 55-67 (1927). 



