XXII -EXTRACT FROM THE REPORT OF A. AiNNAiNIASSEN ON 

 HIS VOYAGE TO ICELAND.* 



■ATANUrACTURE OF KLIP-PISII. 



f(. As soon as the iisli are taken from tlie water, and wl.ilc Jlicy are 

 iStill living-, their throats are cut. 



/>. After the tisli are si)lit they are placed imii.ediatelv in tlic sea and 

 Mashed with a brush, and the blood and the black ])eritoMeuiii are care- 

 fully removed. The washing- is done entirely in salt water, and the fisli 

 are not salted until most of the water has been drained oil". 



c. The method of splitting is exactly like the Scotch and Faroe Isl- 

 ands methods. The portion of backbone remaining in the flesh by 

 these processes is leit in the opposite side to that which obtains in the 

 Norwegian system ; from 18 to 22 vertebra^, are left in, ac(!ording to the 

 size of the fish. The backbone is cut oblicpiely across one or two ver- 

 tebrae. The splitting-knives {unKjhiive) 'are of English manufacture, 

 having a thin blade somewhat rounded at the point. 



d. After the fish are washed they are left to drain for one liour, so 

 that the water may run off, alter Avhich they are salted. Liverpool 

 salt is used for the most part in Iceland, one barrel of salt being 

 employed for about 100 large fish, which may be estimated -to weigh 1 

 sMppund (320 Danish pounds) in the dried state. If, however, the^ish 

 are smaller, a barrel of salt is required for suc|i a number offish as will 

 weigh 1 slcippima in the dried condition ; this number may vary from 

 100 to 100 fish, and the man who does the salting must be\accustoined 

 to estimate the number of fish required. The salting is done in heaps, 

 without any fixed height, varying only according to the capacity of tin' 

 shops or salting houses. After the fish have remained salted thiLs fin- 

 two or three days, they are relaid in a similar pile with the addition of 

 a very little salt, about one-eighth of a barrel to the sMppmul Ailo.v 

 they have remained thus for some time they are readv to be washed 

 previous to drying, the washing being carefully done in^salt water with 

 a brush. If, however, it should be so late in the fall that the dryino- 

 must be deferred until the following spring, the fish are left in their 

 firs^ salting, and in that case sufl icient salt is used so that no fish may 



* From SehTcahetfor de norslce Fiskerias Fremme, Jarsheretnivo 1883, pp :3-10 Trans 

 lated fiomnic Danish l.y TAur.iyrox ir Bkan M D 



ri] ' ■ ■ 



