﻿XVI 
  -THE 
  'MANUFACTURE 
  OF 
  KLIP-FISH.* 
  

  

  When 
  the 
  Scotch, 
  Icelandic, 
  or 
  Newfoundland 
  method 
  is 
  spoken 
  of, 
  

   this 
  does 
  not 
  imply 
  that 
  the 
  greater 
  or 
  less 
  excellence 
  of 
  the 
  klip-fish 
  de 
  

   pends 
  principally 
  on 
  the 
  method 
  according 
  to 
  which 
  it 
  is 
  manufactured. 
  

   There 
  are 
  only 
  two 
  methods, 
  viz., 
  dry-salting 
  and 
  salting 
  in 
  brine. 
  

   The 
  various 
  other 
  so-called 
  methods 
  are 
  simply 
  variations 
  caused 
  by 
  

   climatic 
  and 
  other 
  differences; 
  and 
  what 
  suits 
  in 
  one 
  country 
  may 
  not 
  

   suit 
  in 
  another. 
  The 
  main 
  point 
  is, 
  that 
  the 
  method, 
  no 
  matter 
  whether 
  

   it 
  is 
  Norwegian, 
  Scotch, 
  or 
  Icelandic, 
  should 
  be 
  followed 
  carefully 
  in 
  all 
  

   its 
  details. 
  Without 
  carefully 
  and 
  thoroughly 
  treating 
  the 
  fish 
  during 
  

   all 
  the 
  different 
  stages 
  of 
  its 
  manufacture, 
  no 
  first-class 
  article 
  will 
  ever 
  

   be 
  produced. 
  Careful 
  treatment 
  is 
  the 
  fundamental 
  principle 
  of 
  every 
  

   kind 
  of 
  manufacture 
  of 
  all 
  kinds 
  of 
  fish 
  products, 
  no 
  matter 
  what 
  method 
  

   is 
  employed. 
  We 
  cannot 
  state 
  this 
  with 
  too 
  great 
  emphasis, 
  and 
  we 
  

   shall 
  refer 
  to 
  it 
  again 
  and 
  again 
  in 
  our 
  articles 
  on 
  the 
  manufacture 
  of 
  

   various 
  fish 
  products. 
  

  

  Air, 
  water, 
  and 
  heat 
  are 
  the 
  necessary 
  conditions 
  of 
  decay. 
  If 
  one 
  of 
  

   these 
  is 
  wanting 
  or 
  only 
  exists 
  partially, 
  there 
  will 
  be 
  no 
  decay. 
  Thus, 
  

   articles 
  of 
  food 
  will 
  not 
  decay 
  in 
  cans 
  from 
  which 
  the 
  air 
  has 
  been 
  re- 
  

   moved, 
  or 
  in 
  a 
  certain 
  temperature; 
  and 
  ice 
  and 
  hermetically 
  sealed 
  cans 
  

   are 
  used 
  for 
  preserving 
  articles 
  of 
  food 
  in 
  good 
  condition 
  for 
  a 
  long 
  time. 
  

   Dried 
  meat 
  and 
  fish 
  will 
  also 
  keep 
  for 
  years, 
  as 
  long 
  as 
  the 
  quantity 
  of 
  

   water 
  contained 
  in 
  them 
  is 
  not 
  increased 
  above 
  a 
  very 
  small 
  amount. 
  

   When 
  salting 
  and 
  drying 
  are* 
  employed 
  as 
  means 
  of 
  preserving 
  fish, 
  the 
  

   principal 
  object 
  is 
  to 
  diminish 
  the 
  quantity 
  of 
  water 
  in 
  the 
  fish. 
  In 
  man- 
  

   ufacturing 
  klip-fish 
  this 
  object 
  is 
  reached 
  in 
  three 
  ways, 
  by 
  applying 
  

   salt, 
  by 
  drying 
  in 
  the 
  air, 
  and 
  by 
  pressing. 
  The 
  object 
  in 
  view 
  could 
  

   be 
  reached 
  by 
  each 
  one 
  of 
  these 
  ways. 
  If, 
  for 
  instance, 
  fish 
  are 
  salted 
  

   several 
  times 
  at 
  certain 
  stated 
  periods 
  they 
  will 
  finally 
  become 
  as 
  hard 
  

   and 
  dry 
  as 
  klip-fish. 
  By 
  drying 
  fish 
  in 
  the 
  air 
  the 
  same 
  end 
  is 
  reached, 
  

   and 
  even 
  by 
  mere 
  pressing 
  an 
  article 
  will 
  be 
  obtained 
  which, 
  though 
  in- 
  

   sipid, 
  will 
  keep 
  well. 
  The 
  salting 
  process, 
  however, 
  has 
  also 
  another 
  

   effect, 
  as 
  the 
  salt" 
  prevents 
  the 
  development 
  of 
  the 
  germs 
  of 
  decay, 
  and 
  

   by 
  entering 
  all 
  the 
  textures 
  which 
  were 
  formerly 
  filled 
  with 
  moisture, 
  

   fills 
  all 
  the 
  pores 
  and 
  small 
  apertures, 
  thus 
  preventing 
  the 
  air 
  from 
  en- 
  

   tering. 
  

  

  * 
  " 
  TilvirJcning 
  af 
  MipfisJc." 
  From 
  Norsk 
  Fislceritidende, 
  Vol. 
  Ill, 
  Bergen, 
  January 
  and 
  

   April, 
  1884. 
  Translated 
  from 
  the 
  Danish 
  by 
  Herman 
  Jacobson 
  and 
  Tarleton 
  II. 
  

   Hf.an. 
  

  

  [11 
  3S5 
  

  

  