THE SALTING OF FISH. \) 



required for drying. The higher tlie velocit}^ of the wind, the more 

 rapidly the fish dry. When there is a driving wind two or three 

 lots may be dried in a single day. When the weather is poor, how- 

 ever, it may take a week or more to dry a single lot. If the sun is 

 hot, great care is taken to prevent the fish from becoming sunburned. 

 Canvas is placed a few feet above the flake, and this prevents the 

 direct-burning action of the sun. When the day is too hot, the fish 

 are not placed upon the flake. If rain is imminent, they are collected 

 and put under waterproof boxes on the flakes. 



After drying, the fish are sorted as to quality and size. A first- 

 quality fish should be uniformly white, have no bloodstains, possess 

 a " sweet " smell, and be one of the thicker fish. After the fish are 

 sorted they are hauled to the packing room. Before packing they 

 are sprinkled with salt containing 0.4 per cent boracic acid, the 

 amount of this mixture applied depending upon the climate of the 

 region where the fish will be sold ; the warmer the climate, the more 

 of it used. This sprinkling of the dried fish with boracic-acid mix- 

 ture is peculiar to this class of fish. No other salt fish is piled in 

 kenches or dried on flakes. If the fish is for export, it is tied in 

 bundles and packed in boxes or drums. 



Although the method of cleaning, the cut appearance of the 

 various fishes, and the amount of salt used all differ, mackerel, whit- 

 ing, alewives, and herring are usually salted by the same general 

 method in Gloucester. The exact procedure followed in salting one 

 particular fish varies with the season and the trade, however. 



The cleaned (cut) or round (uncut) fish are dipped in salt, the 

 fineness of the salt and the quantity used depending upon the variety 

 of the fish and the season of the year. The clipped fish are packed 

 in layers in barrels or butts, salt is scattered over each layer, and, 

 as in the case of cod, a small pile of salt is placed on top of the fish. 

 The fish are then allowed to make their own pickle, and within 24 

 hours enough has been formed to cover them. The pile of salt on 

 top of the fish is replenished on the second day. 



Ample time is allowed for the fish to become thoroughly " struck," 

 or salted, before they are touched again. This period is usually at 

 least 30 days. The fish are then repacked tightly in barrels. In most 

 cases a small amount of salt is placed over the top. The barrel is 

 then headed and a bunghole bored in it, after which it is rolled on 

 its side and filled with 100° brine (saturated salt solution). 



REEDVILLE, VA. 



Along the Chesapeake Bay, in the vicinity of Eeedville, Ya., there 

 are about 40 fish-salting plants. Almost the only fish salted on a 

 large scale is the alewife, or river herring. There is little organiza- 

 tion among the fish salters of this region, due, in part, to the very 

 short season. At Irvington the plants often operate no longer than 

 six days. At Eeedville the plants operate for about three weeks; 

 however, the rush season lasts only a week. 



The packers in this vicinity salt fish in a w£ty distinctly different 

 from that used in any other section of the country, with the excep- 

 tion of Havre de Grace, where for the most part, a similar method i^ 

 used. The washed, cut river herringi are dumped into large vats filled 



