WIDEGREN MANAGEMENT OF THE BALTIC FISHERY. 139 



been laid in the boats in good order, are tlien set in the manner shown 

 in Figure 1, Plate I. When several fishermen set nets close to each 

 other, it becomes necessary to attach an anchor also to the end of the 

 TOW of nets, \nth a rope reaching up to the surface and having a buoy- 

 attached to it, to show in what direction the nets have been set, so that 

 other fishermen may not set their nets across the former, and thus pro- 

 duce confusion and make the hauling-in difficult. If the net has been 

 set so far fi^om the coast that the fisherman can no longer see it, he must 

 either cast anchor and remain in the fishing-place till the net is taken 

 up, or he must when leaving the coast mark some object on it, and then 

 by the aid of his compass row or sail for some time in a certain direction, 

 so that he can easily find the place where his nets are set, even if stormy 

 weather should oblige him to seek the coast before his nets are taken 

 up. In cod-fishing one should have two sets of nets, so the one may 

 dry whilst the other is in the water. 



Methods of preparing the codjish. — To prepare a good article of codfish, 

 it should never lie in the boat without being cleaned for any length of 

 time, as it may easily spoil. A careful fisherman carrying on cod-fishing 

 on a large scale should therefore always have in his boat small boxes or 

 kegs in which the fish may be laid in salt. The crew should also be 

 large enough, that two or more persons may immediately commence to 

 kill the fish, so the blood may flow ofi", and, if possible, clean and salt 

 them. It is likewise important that the fish should not be bruised or 

 trodden on, as thereby their flesh becomes loose, full of holes, and its 

 appearance is not very inviting. The Baltic codfish may be prepared 

 either as so-called "brine-cod" {Eabeljo) or so-called "dry-cod" [Elipp- 

 JisJc). The Baltic codfish may of course also be prepared as "common 

 dried cod" or so-called lutfish, although by its small size it is not very 

 well suited for this method of preparing it. Whether the fish is to be 

 prepared as "brine-cod" or "dry-cod," it must first be cleaned thor- 

 oughly, so that no blood is found near the backbone ; the entire skin is 

 carefully removed from the whole lower part of the fish. In large cod- 

 fish the backbone is taken out, whilst in smaller ones it is allowed to 

 rema^ ; the head is cut off, and the fish is then ripj^ed open, so that it 

 presents the appearance shown in Figures 1 and 2, Plate II. After the 

 fish has been ripped open, cleaned and washed, the water is allowed to 

 flow off, whereupon it is laid in layers in barrels and salted, the outer 

 side downward, and with sufficient salt between each layer to keep the 

 fish from spoiling. After the fish has remained in brine for about eight 

 days, and its flesh has become firm, it should be taken out. If it is to 

 be used for "brine-cod," it is again placed in barrels with enough fine 

 white salt between the layers to keep the fish from spoiling ; whilst if it 

 is to be used for "dry-cod" {KUjyjjJisl), it is treated in the following 

 manner: The fish are taken from the brine, and laid in rows on slanting 

 boards, so the brine may flow o^f. Whilst being taken up they are 

 washed in the brine and brushed carefully, so as to remove all impuri- 



