48 THE SALTING OF FISH. 



DISCUSSION, 



These data show that salt penetrates skinned fish at approximately 

 double the speed it enters unskinned fish. Therefore, skinned fish 

 may be salted in about one-half the time required for unskinned 

 fish. Of course, it is not practical to skin most fish before salting; 

 but these results show the great advantage gained in splitting a 

 fish wherever this procedure may be followed. In hot climates the 

 length of the salting period, the period of danger, may be cut in 

 two. 



St. Johns Kiver shad are successfully salted in Florida by the 

 present methods. Attempts at salting St. Johns Eiver alewives have 

 repeatedly failed. The reason for the successful salting of the «had 

 may be because the shad are split and washed before salting. The 

 alewives are salted without splitting. Due to this splitting, the salt- 

 ing period of the shad may be shorter than the salting period for the 

 alewives. 



PRACTICAL APPLICATIONS. 



This work on the methods of cleaning proves beyond doubt that 

 the chief cause of spoilage of fish during salting in hot weather is 

 the decomposition of the blood contained in the fish. This seems to 

 show that the problem of salting fish in warm climates is in reality 

 a very simple one. 



What must be done, then, in order to salt the alewives of the 

 Florida rivers successfully during warm weather ? The only change 

 from the North Carolina method necessary is that greater care must 

 be taken to remove every bit of blood and viscera. This can be ac- 

 complished if the roe and buckroe are removed in the cleaning opera- 

 tion. These may be canned profitably. After cleaning, the under 

 side of the backbone should be scraped so that all the blood and mem- 

 branes in the abdominal cavity are removed. A 20-penny nail is an 

 instrument that can be conveniently used for scraping the backbone. 

 The head of the nail may be ground thinner on an emery wheel. This 

 operation sharpens the head so that it cuts out the membranes with- 

 out much pressure. A single operator can easily scrape out a thou- 

 sand fish in an hour. After scraping the -fish they should be soaked 

 in cold water for at least one-half hour. This dissolves practically 

 every trace of the blood. It is good practice to wash the fish in a 

 false-bottomed wheelbarrow with a powerful stream of water. After 

 soaking the fish they should be packed in dry salt. 



The above method of cleaning fish pays, even though the salting is 

 done in a climate where this procedure is not essential; for extra 

 washing and cleaning produces fish of much finer quality than those 

 produced by the old methods. The up-to-date canner is using every 

 possible precaution to avoid the presence of blood in his canned fish, 

 so as to produce an entirely white fish. The well-washed fish when 

 salted does not undergo a cliscoloration due to the presence of blood. 

 The strong taste of salted river herring is eliminated in the washing. 



Perfectly cleaned fish, salted at high temperatures, should bring 

 a better price than the old dirty-looking product produced in the 

 North. The public would soon learn of their improved quality. 



All large fish salted in warm weather should be split, and care 

 should be taken to remove the blood. This should be less difficult in 



