﻿336 
  REPORT 
  OF 
  COMMISSIONER 
  OF 
  FISH 
  AND 
  FISHERIES. 
  [12] 
  

  

  Fish 
  which 
  have 
  been 
  salted 
  too 
  much 
  become 
  stiff 
  in 
  the 
  salt; 
  when 
  

   the 
  fish 
  are 
  cured, 
  however, 
  they 
  become 
  soft 
  again.* 
  Excessive 
  salting 
  

   may 
  be 
  corrected 
  during 
  the 
  washing 
  and 
  pressing, 
  but, 
  if 
  possible, 
  it 
  

   should 
  be 
  -avoided. 
  In 
  regard 
  to 
  this 
  matter 
  we 
  repeat 
  the 
  following 
  

   quotation 
  from 
  the 
  Eeport 
  of 
  the 
  Board 
  of 
  Fisheries 
  (given 
  on 
  p. 
  185 
  of 
  

   the 
  last 
  volume): 
  >' 
  Excessive 
  salting 
  is 
  used 
  by 
  some 
  persons 
  to 
  in- 
  

   crease 
  the 
  weight 
  of 
  the 
  fish, 
  but 
  no 
  greater 
  mistake 
  could 
  be 
  made, 
  

   for 
  not 
  only 
  is 
  the 
  juice 
  extracted 
  from 
  the 
  fish, 
  thus 
  making 
  it 
  lighter, 
  

   but 
  as 
  the 
  drying 
  process 
  progresses, 
  a 
  crust 
  of 
  salt 
  forms 
  on 
  the 
  fish, 
  

   and 
  its 
  value 
  is 
  diminished." 
  

  

  Boxes. 
  — 
  We 
  would, 
  in 
  accordance 
  with 
  all 
  that 
  has 
  been 
  said 
  above, 
  

   lay 
  down 
  the 
  following 
  rules: 
  

  

  1. 
  All 
  fish 
  should 
  be 
  treated 
  with 
  great 
  care 
  both 
  by 
  the 
  fishermen 
  

   and 
  the 
  manufacturers. 
  

  

  2. 
  The 
  curing 
  should 
  be 
  done 
  as 
  soon 
  as 
  the 
  fish 
  reach 
  the 
  shore. 
  

  

  3. 
  Fish 
  caught 
  with 
  the 
  day 
  line 
  and 
  the 
  deep-water 
  line 
  should 
  be 
  

   killed 
  as 
  soon 
  as 
  they 
  reach 
  the 
  boat. 
  

  

  4. 
  All 
  fish 
  should 
  be 
  washed, 
  and 
  a 
  few 
  hours 
  should 
  be 
  allowed 
  for 
  

   the 
  water 
  to 
  flow 
  off. 
  

  

  5. 
  Frozen 
  fish 
  should 
  not 
  be 
  salted 
  before 
  lying 
  in 
  water 
  for 
  some 
  

   time 
  to 
  let 
  the 
  ice 
  become 
  loose. 
  

  

  6. 
  In 
  splitting 
  the 
  fish, 
  the 
  backbone 
  should 
  be 
  cut 
  obliquely 
  three 
  

   links 
  below 
  the 
  vent, 
  so 
  that 
  the 
  string 
  running 
  along 
  the 
  backbone 
  re- 
  

   mains 
  in 
  the 
  fish. 
  The 
  bone 
  is 
  torn 
  out. 
  

  

  7. 
  Each 
  day 
  the 
  fish 
  are 
  allowed 
  to 
  lie 
  before 
  being 
  cured 
  makes 
  a 
  

   difference 
  in 
  the 
  price, 
  which 
  will 
  fall 
  rapidly 
  the 
  longer 
  the 
  fish 
  are 
  

   allowed 
  to 
  lie. 
  Fish 
  which 
  have 
  been 
  killed 
  so 
  as 
  to 
  let 
  all 
  the 
  blood 
  

   run 
  out 
  bring 
  a 
  higher 
  price. 
  

  

  8. 
  All 
  fish 
  which 
  have 
  been 
  treated 
  with 
  particular 
  care, 
  or 
  which 
  

   are 
  supposed 
  will 
  make 
  a 
  first-class 
  article, 
  are 
  salted 
  separately. 
  

  

  9. 
  The 
  salt 
  should 
  have 
  grains 
  of 
  even 
  size. 
  

  

  10. 
  For 
  fish 
  which 
  are 
  to 
  lie 
  in 
  salt 
  a 
  considerable 
  length 
  of 
  time 
  

   coarser 
  and 
  less 
  dissolvable 
  kinds 
  of 
  salt 
  are 
  used. 
  

  

  11. 
  The 
  quantity 
  of 
  salt 
  is 
  calculated 
  on 
  the 
  basis 
  of 
  a 
  certain 
  weight 
  

   of 
  salt 
  to 
  a 
  certain 
  weight 
  of 
  dried 
  fish. 
  

  

  12. 
  When 
  heaped 
  up 
  in 
  piles 
  the 
  fish 
  should 
  be 
  well 
  stretched 
  and 
  

   smoothed 
  down, 
  and 
  the 
  salt 
  be 
  distributed 
  evenly. 
  The 
  brine 
  should 
  

   be 
  allowed 
  to 
  How 
  off 
  freely. 
  

  

  13. 
  If 
  the 
  salting 
  is 
  done 
  under 
  the 
  open 
  sky, 
  the 
  piles 
  of 
  fish 
  should 
  

   be 
  kept 
  well 
  covered 
  and 
  have 
  a 
  firm 
  foundation, 
  so 
  that 
  no 
  water 
  can 
  

   gather 
  at 
  the 
  bottom. 
  

  

  To 
  these 
  we 
  add, 
  conditionally, 
  — 
  

  

  14. 
  For 
  1,000 
  kilograms 
  dried 
  fish 
  use 
  650 
  kilograms 
  salt. 
  Our 
  own 
  

   idea 
  is 
  that 
  .somewhat 
  less 
  might 
  be 
  used 
  ; 
  for 
  the 
  turning 
  sour 
  of 
  the 
  

   fish, 
  which 
  is 
  sometimes 
  caused 
  by 
  a 
  long 
  period 
  of 
  bad 
  weather 
  while 
  

  

  *The 
  Labrador 
  iish 
  are 
  therefore 
  never 
  stilt. 
  

  

  