XXIX.-SALTING FISH IN JUTLAND/ 



By C. Tkolle. 



To preserve fish by saltiu^;-, two different methods may be cmph^yed, 

 namely : Dry-salting, principally nsed for lish which aie to be prepared 

 as klip-flsh by pressing and drying; and brine-salting in barrels, tnbs, 

 or tight boxes, which latter process prodnces an article that is ready 

 for the market without any further preparation. In some parts of Nor- 

 way and Scotland, however, fish which are to be dried are first laid in 

 brine, in order to obtain (as people say) a heavier article. It is uncer- 

 tain how far this is correct, but at any rate it is a saving of salt. 



It is difficult to say which of the two above-mentioned methods is 

 better suited to our circumstances on the west coast of Jutland, and 

 which of the two products will meet with the readier sale. We can 

 simply state that klip-fish is better known in our country, is easier to 

 keep and to transport, and that we have already some experience in 

 preparing klip-fish on our sandy western coast ; while fish salted in bar- 

 rels are liable to be damaged if the barrel should leak and some of the 

 brine run out, which can easily happen during transportation. The raw 

 material used in this process should be exclusively large cod and ling; 

 while small cod, haddock, coal-fish, torsk, «&;c., can also be prepared as 

 klip-fish. 



Before giving a description of the method employed in salting fish, it 

 may be interesting to make some calculations to show under what cir- 

 cumstances it will pay better to salt fish than to sell them fresh. As 

 a basis for these calculations I shall use the data which I gathered 

 during the Iceland fisheries, when I took frequent observations relative 

 to the weight and dimensions of fish when solid, cleaned, salted, and 

 otherwise prepared, and to the quantity of salt used. I have by these 

 observations obtained the following averages : 



From solid or "round" fish {i. e., fish as they come from the water) the 

 following percentages are taken by the process of preparation for use: 



Per cent. 



(o) By removiug the entrails (tho liver takes up 1.80 per ceut) 14. 20 



(i) By cutting off the heads ID. 70 



(c) By scaliug the fish 5, r,*^ 



id) By dry-saltiug 2'S.:i3 



(e) By drying iqh 



(/) By trimming tho lish ." 0.95 



Total 73,93 



* From Fiskeritidende, Nos. 44, 45, Copenhagen, October 28 and November 4, 1884. 

 Translated from the Danish by Herman Jacobson. 



CH 411 



