THE SALTING OF FISH. i 



with solar salt between layers of fish) and in brine (pickle) ; yet no 

 investigation has been carried out to show which of these two meth- 

 ods is the better. The " tight-pack " method is almost universally 

 used in the South, whereas in the North fish, with the exception of 

 cod, haddock, cusk, and pollock, arc just as universally stored in 

 brine. 



Much may be done to improve both the methods of salting and of 

 storing fish. If better methods were used, salted fish, even the " com- 

 mon herring," would regain its place in public favor. The fish Salter 

 would gain immensely thereby, for as the quality improves so will 

 the demand. It is hoped that this work may be the beginning of a 

 movement looking toward a better salted-fish product; that it may 

 encourage the fish Salter to control his product and produce a fish of 

 the best possible quality. A proper understanding of the factors 

 affecting the product will surely lead toward the improvement of 

 methods. 



PRESENT COMMERCIAL METHODS OF SALTING FISH. 



The methods of salting fish in use to-day vary greatly in different 

 localities. The writer found, in going from one fish-salting plant to 

 another, that many fish salters were not familiar with all of the 

 methods of salting fish. It is wise, therefore, to give a brief descrip- 

 tion of the methods in use in various parts of the country. This will 

 make clear the reasons for the procedure followed in the experimental 

 work. There may also be a better understanding of these different 

 methods, and if they are correctly understood the fundamental prin- 

 ciples of salting fish will be clear to the reader. 



In this work no mention is made of the mechanical details of clean- 

 ing, hauling, lifting, or drying fish. Attention is given to only the 

 important points which affect the quality of the finished product. 

 The writer has visited five fish-salting centers and has observed the 

 methods employed. The procedure followed in salting fish in these 

 places will be described briefly. No attempt has been made to in- 

 clude all of the different processes or the procedure for all varieties 

 of fish. The description merely includes the most important methods 

 and the general procedure. 



GLOUCESTER, MASS. 



In Gloucester the business of salting fish is very extensive. It is 

 characterized by greater organization and larger companies than 

 elsewhere. The reason for the organization is to be found in the 

 large number of fish caught in that vicinity and in the continuity of 

 the catches. Fish are brought into Gloucester in large quantities 

 every working-day of the year. Emploj^ees may, therefore, be hired 

 for the entire year and the plants worked on a larger scale than else- 

 where. 



The cod, haddock, cusk, and pollock are caught together and are 

 salted in the same general way. When they are unloaded from the 

 vessels, the fish are sorted as to kind and size. During the cold 

 months these fish are salted either in kenches (regular piles or layers 

 of fish) or butts (very large barrels, of about 300 gallons capacity). 

 In the warmer months all are salted in butts, as the fish would spoil 



