[HARRISON & KENNEDY] DISCOLOURATION OF CODFISH 141 



14. Sliver from floor of salt bin, 



which appeared quite red Lunenburg, Nova Scotia 



15. Sliver from flakes Yarmouth, Nova Scotia 



16. Sliver from flakes Lunenburg, Nova Scotia 



17. Scraping from whitewashed wall, 



red showing Digby, Nova Scotia 



18. Scraping from whitewashed wall, 



high up where no red appeared Digby, Nova Scotia 



19. Cod cured with Liverpool salt St. Andrews, New Brunswick 



20. Piece of cured cod Whale Cove, Grand Manan 



21. Scraping from fresh fish show- 



ing red spot — probably blood Grand Harbour, Grand Manan 



These results are in accord with the general biological facts 

 relating to the red organism; briefly, they show red contamination 

 by solar salt, of pickle and fish exposed to air, of wooden tanks and 

 other containers into which brine or solar salt may penetrate, and no 

 red colouration of fish before salt is sprinkled, or in cement-lined 

 tanks, or in places where fish are dressed before salting, or from 

 mined (Liverpool) salt. 



10. Salt the Source of the Red Discolouration. 



The estimated quantity of salt used annually in Eastern Canada 

 in fish curing is 40,000 tons, valued at $480,000. This salt is produced 

 in many places. It may be divided into two classes: 



1. Mined Salt, coming either from deposits in crystalline form, 

 or from areas underground where sufficient moisture is present to 

 produce a strong brine, which is pumped to the surface and then 

 evaporated. Examples of this kind of salt are known to the trade as 

 Liverpool (English salt coming from the Cheshire and Yorkshire 

 mines); Windsor, from Ontario; and Malagash, from Nova Scotia. 



2. Sea or Solar Salt. Salt obtained by the evaporation of sea 

 water, coming, as a rule, from countries having a seaboard where 

 the climate is dry and the summer of long duration. 



Portugal, Spain, Italy, Austria and the West Indies produce 

 the largest amounts of sea salt, and the brands most commonly used 

 in the Canadian fish trade are known as : 



Setubal (Portugal), Cadiz, Torrevieja and Iviza (Spain), Trapani 

 (Italy), Turks Islands (West Indies). This salt is obtained by 

 evaporation of sea water in shallow areas or basins. The method of 

 preparation is as follows: 



