﻿o2G 
  REPORT 
  OF 
  COMMISSIONER 
  OF 
  FISH 
  AND 
  FISHERIES. 
  [2] 
  

  

  Codfish 
  contains: 
  Fresh, 
  81.98 
  per 
  cent 
  water, 
  1.44 
  per 
  cent 
  salts; 
  

   salted, 
  49.72 
  per 
  cent 
  water, 
  20.53 
  per 
  cent 
  salts 
  ; 
  dried, 
  16.16 
  per 
  cent 
  

   water, 
  1.56 
  per 
  cent 
  salts. 
  As 
  has 
  been 
  stated 
  above, 
  three 
  different 
  

   means 
  are 
  employed 
  in 
  the 
  manufacture 
  of 
  klip-fish 
  to 
  diminish 
  the 
  quan- 
  

   tity 
  of 
  water. 
  A 
  well-prepared 
  boneless 
  klip*-fish 
  contains 
  36.82 
  per 
  

   cent 
  water, 
  and 
  15.5 
  per 
  cent 
  common 
  salt. 
  Some 
  of 
  the 
  water 
  con- 
  

   tained 
  in 
  the 
  fresh 
  fish 
  is 
  extracted 
  by 
  means 
  of 
  the 
  salt, 
  which 
  reduces 
  

   the 
  percentage 
  of 
  water 
  from 
  81.98 
  to 
  49.72, 
  and 
  some 
  is 
  extracted 
  by 
  

   applying 
  air 
  and 
  by 
  pressing 
  the 
  fish, 
  which 
  also 
  serves 
  to 
  extract 
  some 
  

   of 
  the 
  salt. 
  A 
  codfish 
  weighing 
  3 
  kilograms 
  [6£ 
  pounds] 
  which, 
  wben 
  

   fresh, 
  contains 
  2.459 
  kilograms 
  of 
  water, 
  will 
  as 
  klip-fish 
  contain 
  a 
  lit 
  

   tie 
  less 
  than 
  0.4 
  kilogram, 
  more 
  than 
  2 
  kilograms 
  having 
  been 
  extracted 
  

   by 
  the 
  manufacturing 
  process. 
  Its 
  weight 
  will 
  therefore 
  be 
  about 
  1 
  

   kilogram, 
  of 
  which 
  there 
  are 
  — 
  

  

  Grams. 
  

  

  Mostly 
  nutritive 
  substances 
  477 
  

  

  Salt 
  155 
  

  

  Water 
  368 
  

  

  The 
  three 
  means 
  referred 
  to 
  for 
  extracting 
  water 
  from 
  the 
  fish 
  are 
  

   employed 
  to 
  a 
  different 
  extent, 
  some 
  people 
  using 
  more 
  salt, 
  others 
  

   drying 
  the 
  fish 
  more, 
  while 
  others 
  press 
  them 
  more, 
  according 
  to 
  the 
  

   varying 
  conditions 
  of 
  climate. 
  In 
  Canada, 
  where 
  the 
  air 
  is 
  warm 
  and 
  

   dry, 
  pressing 
  is 
  little 
  used, 
  and 
  this 
  principally 
  to 
  give 
  the 
  fish 
  a 
  smooth 
  

   appearance 
  and 
  also 
  to 
  subject 
  it 
  to 
  a 
  sort 
  of 
  fermenting 
  process, 
  while 
  

   in 
  countries 
  which 
  have 
  a 
  cooler 
  and 
  moister 
  climate 
  pressing 
  forms 
  an 
  

   essential 
  part 
  of 
  the 
  manufacturing 
  process. 
  If 
  the 
  fish 
  are 
  to 
  lie 
  in 
  

   salt 
  for 
  a 
  short 
  time 
  only, 
  more 
  and 
  finer* 
  salt 
  is 
  used 
  than 
  if 
  they 
  are 
  

   to 
  remain 
  in 
  salt 
  for 
  a 
  long 
  time. 
  To 
  what 
  degree 
  the 
  water 
  is 
  to 
  be 
  

   extracted 
  depends 
  also 
  on 
  the 
  length 
  of 
  time 
  in 
  which 
  it 
  is 
  presumed 
  

   the 
  fish 
  will 
  be 
  used 
  up. 
  Here, 
  as 
  in 
  all 
  manufacturing 
  processes, 
  it 
  will 
  

   prove 
  true 
  that 
  the 
  preserving 
  is 
  done 
  at 
  the 
  expense 
  of 
  the 
  flavor 
  and 
  

   partly 
  of 
  the 
  nutritive 
  value. 
  If 
  fish 
  are 
  brought 
  into 
  the 
  market 
  which 
  

   are 
  not 
  quite 
  dry, 
  this 
  can 
  only 
  be 
  called 
  a 
  rational 
  manner 
  of 
  carrying 
  

   on 
  the 
  fish 
  trade, 
  if 
  it 
  is 
  supposed 
  that 
  the 
  fish 
  will 
  be 
  consumed 
  in 
  a 
  

   short 
  time. 
  This 
  is 
  profitable 
  both 
  for 
  the 
  buyer 
  and 
  for 
  the 
  seller, 
  as 
  the 
  

   former 
  gets 
  a 
  better 
  article 
  and 
  the 
  latter 
  a 
  better 
  weight 
  and 
  a 
  decrease 
  

   in 
  expenditure. 
  But 
  how 
  many 
  of 
  our 
  fish 
  are 
  sold 
  as 
  fresh 
  goods? 
  

   Nearly 
  the 
  entire 
  quantity 
  of 
  manufactured 
  fish 
  which 
  we 
  produce 
  

   must, 
  on 
  account 
  of 
  the 
  fishing 
  seasou 
  and 
  climatic 
  conditions, 
  be 
  manu- 
  

   factured 
  in 
  a 
  comparatively 
  short 
  time, 
  and 
  the 
  exports, 
  which 
  remain 
  

   very 
  nearly 
  the 
  same 
  all 
  the 
  year 
  round, 
  must 
  foi 
  a 
  considerable 
  part 
  

   of 
  the 
  year 
  be 
  made 
  from 
  the 
  stock 
  of 
  fish 
  on 
  hand. 
  We 
  are 
  in 
  this 
  

   respect 
  not 
  situated 
  so 
  favorably 
  as 
  our 
  competitors 
  who 
  manufacture 
  

  

  * 
  In 
  case 
  they 
  remain 
  in 
  salt 
  only 
  as 
  long 
  as 
  is 
  necessary. 
  If 
  the 
  fish 
  arc 
  to 
  be 
  

   kept 
  for 
  any 
  length 
  of 
  time, 
  more 
  and 
  coarser 
  salt 
  is 
  used. 
  

  

  