52 



THE SALTING OF FISH. 



Table 15. — Development op Amino-Acid Nitrogen in Fresh and Stale Fish 

 AT 75 AND 79° F.— Continued. 



Comparisons of the analyses of lot DA-12 with the analyses of 

 lot DA-14: and of DA-5 with DA-7 show that thorough cleaning 

 permits the salting of staler fish, for there was no more decomposi- 

 tion in the case of the thoroughly cleaned 28-hour fish than in the 

 case of the 14-hour fish containing milt, blood, and roe. A compari- 

 son of DA-8 with DA-11 plainly indicates that at high tempera- 

 tures great care must be taken to obtain absolutely fresh fish for 

 salting. Evidently there is a temperature somewhere between 50 

 and 60° F., above which fish can not be kept for any length of time 

 without spoiling. 



