4 CONTENTS. 



Experimental — Continued, 



II. A comparison of efficiency of brine, etc. — Continued. Page. 



Discussion 41 



Pliysical differences between ttie products of ttie two 



methods 41 



Hypothesis to account for results 42 



Dry-salt method more economical 42 



Summary 43 



III. Influence of method of cleaning fish for salting 43 



Introduction 43 



Importance of method of cleaning 43 



Commercial methods of cleaning 44 



Effect of cleaning on protein decomposition 44 



Method 44 



Discussion * 45 



Action of the skin 47 



Method 47 



Discussion 48 



Practical applications 48 



Summary 49 



IV. Influence of freshness in salting fish 49 



Introduction 49 



Method 50 



Discussion 51 



General conclusions 53 



Relative importance of factors 53 



Practical applications of results 54 



Bibliography 55 



