178 



DEPARTMENT OF THE NATAL SERVICE 



8 GEORGE V, A. 1918 



Details of Experiment 7. — Estimations of the NaCL content of the fish muscle 

 and inner portions to determine approximately ho-w much the flesh under the backbone 

 absorbed -within a given time. The portions were extracted with 10 vols, water for 

 three hours with frequent stirring^ — 10 c.c. of the boiled filtered extract were used in 

 the estimations. 



Obviously, this table shows that it takes some four hours for the flesh under the 

 bone to approximate that of the external portion of the flesh in salinity, and affords 

 a strong argument for the exposure of the back muscle to the saline by making the 

 vertebral cut. 



6. CONCLUSIONS. 



(1) The splitting of the fish in the usual way, but also making an additional cut 

 along the vertebral column is the most effective method of preparation. 



(2) The fish are freed from blood by allowing to remain on ice 1 to 2 hours. They 

 should then be washed freely with fresh water. 



(3) Small fish should not be salted more than 15 minutes. Larger fish up to four 

 pounds should not be salted more than one hour if the texture of the fish is to be pre- 

 served, and half an hour is the optimum length of time in saline for the flavour of the 

 fi.sh. 



(4) Ten hours over a beechwood sawdust, or old-wood smoke produced a delici- 

 ously flavoured fish. Fifteen to eighteen hours browns and dries the fish and aids in 

 its preservation by more thorough drying. 



These conditions should be altered to suit the market, the more lighty cured fish 

 being utilized in the home markets and the heavier-salted for the distant ones. The 

 chief condition to be emphasized, however, is the utilization, for the production of 

 finnan haddie, of first-class perfectly fresh haddock, and the keeping of it cold after 

 it is prepared. 



