378 MARINE PRODUCTS OF COMMERCE 



ward toward the tail passing under the anal fin, and also over the backbone. The 

 depth of this cut should only be sufficient to expose the vertebrae. The second cut 

 is made parallel to the first, just under the backbone and of the same depth. 

 Without these two preliminary cuts it would be impossible to make a clean flesh- 

 free removal of the backbone. The splitting operation is done with a long, specially 

 shaped knife, the end of the blade of which is nearly square. The knife, which is 

 held in the right hand, is entered at the nape just above the backbone. The left 

 hand is then placed on the knife to assist in making the cut and at the same time 

 holding the belly wall out of the path of the knife, so that it is possible to cut 

 closer to the backbone. With the knife held at a slight downward angle the upper 

 half or side is removed with one stroke. The dorsal fin remains with the under 

 half. The backbone is now removed by inserting the knife at the nape under the 

 bone. When the knife is held in the right hand and the blade at a slight upward 

 angle, one stroke from nape to tail removes the backbone with the attached tail 

 fin. An expert splitter will cut so close that a small portion of each vertebra is 

 cut off, leaving a white line down the middle of each side and leaving a minimum 

 of flesh along the backbone. None of the fins are removed in the butchering or 

 splitting. 



Sliming. This is a term applied by mild-curers to the washing and cleaning of 

 the sides. Immediately after splitting each side is placed in a shallow tank of cold 

 water. The "slimers," who work on a board along the edges of the tank, scrape off 

 the slime on the skin, remove all loose ends of membranes, press the blood out of 

 the veins, and wash the sides. In this, as in all other operations, the sides are care- 

 fully handled so as to avoid bruises, cuts, or tears. 



After sliming some packers make a practice of chilling the sides by placing them 

 for an hour or two in a tank of 60-70° Sal. brine, held at a temperature of 40° F 

 (4.4° C) or less. This produces a certain amount of "case hardening," which slows 

 down salt penetration; some believe that too rapid penetration at the start is not 

 desirable. Chilling also tends to draw out any excess blood and reduces oil loss. In 

 warm weather this chilling operation is undoubtedly advisable, but in cooler 

 weather it is usually not practiced. 



Saltitig and Packing. After sufficient draining the sides are taken one at a time 

 and laid skin down in a box filled with special "mild-cure" salt. This is a fine, 

 even-grain salt of high purity, manufactured especially for this purpose. The 

 upper or cut surface of each side is covered completely with salt by gently 

 scooping it by hand rather than by rubbing it. As each side is lifted from the salt 

 box, all loose salt is allowed to fall back into the box. Thus only the thin layer of 

 salt, which adheres to the sides, goes into the tierces, plus the additional loose 

 salt sprinkled over each layer. 



The fish are packed in large barrels known as tierces, which when filled hold 

 approximately 825 pounds of fish. A few handfuls of salt are thrown over the bot- 

 tom before placing the first layer of sides. All layers are packed with the skin 

 down except the top one, which is reversed. The sides are laid flat, alternating tail 

 and nape, with the backs of the first two sides close to opposite sides of the 

 tierce. The remaining sides are then filled in toward the middle. In placing the 

 sides there should be a slight overlapping with the back or thicker part of one 

 over the belly or thinner part of the next. Each layer should be level and solid 

 when complete. A few handfuls of salt are scattered over each layer, the amount 



