﻿346 
  

  

  REPORT 
  OP 
  COMMISSIONER 
  OP 
  FISH 
  AND 
  FISHERIES. 
  

  

  [22] 
  

  

  more 
  drying 
  for 
  the 
  lightly 
  pressed 
  fish 
  than 
  we 
  use 
  in 
  proportion 
  for 
  

   the 
  fully 
  pressed 
  fish. 
  The 
  one 
  means 
  of 
  increasing 
  the 
  weight 
  without 
  

   diminishing 
  the 
  durability 
  is 
  to 
  retain 
  the 
  salt 
  and 
  remove 
  the 
  water; 
  

   but 
  this 
  can 
  be 
  done 
  only 
  by 
  evaporation, 
  not 
  as 
  is 
  attempted 
  in 
  our 
  

   country 
  by 
  light 
  pressing 
  and 
  medium 
  drying. 
  These 
  processes, 
  it 
  is 
  

   true, 
  give 
  increased 
  weight, 
  but 
  durability 
  is 
  sacrificed. 
  By 
  strong 
  

   salting, 
  on 
  the 
  other 
  hand, 
  we 
  can 
  gain 
  weight, 
  but 
  the 
  fish 
  thereby 
  

   lose 
  in 
  return 
  nourishment 
  and 
  are 
  exposed 
  to 
  the 
  danger 
  of 
  becoming 
  

   salt-burned. 
  

  

  The 
  weight 
  of 
  the 
  fish 
  is 
  most 
  closely 
  dependent 
  upon 
  the 
  time 
  dar- 
  

   ing 
  which 
  it 
  has 
  remained 
  in 
  salt, 
  as 
  its 
  elements 
  which 
  are 
  soluble 
  in 
  

   water 
  are 
  taken 
  up 
  by 
  the 
  pickle. 
  We 
  lack, 
  however, 
  the 
  necessary 
  

   materials 
  for 
  deciding 
  how 
  much 
  it 
  loses 
  thereby 
  in 
  weight. 
  On 
  the 
  

   other 
  hand, 
  fish 
  which 
  have 
  remained 
  long 
  in 
  salt 
  yield 
  a 
  better 
  weight 
  

   of 
  klip-fish, 
  as 
  the 
  salt 
  finds 
  time 
  to 
  penetrate 
  everywhere, 
  and 
  thereby 
  

   its 
  capacity 
  for 
  salt 
  is 
  increased. 
  Finally, 
  the 
  greater 
  or 
  less 
  plump- 
  

   ness 
  of 
  the 
  raw 
  product 
  certainly 
  has 
  an 
  influence 
  on 
  the 
  weight 
  of 
  the 
  

   klip-fish. 
  

  

  Concerning 
  the 
  relations 
  between 
  the 
  weight 
  of 
  green 
  and 
  dried 
  fish 
  

   in 
  different 
  countries 
  we 
  are 
  in 
  possession 
  of 
  fixed 
  data 
  concerning 
  only 
  

   a 
  few. 
  Wo 
  append 
  below 
  the 
  result 
  of 
  some 
  experiments 
  instituted 
  in 
  

   the 
  United 
  States: 
  

  

  According 
  to 
  this 
  table, 
  in 
  one 
  case 
  100 
  kilograms 
  of 
  green 
  fish 
  yield 
  

   66.8 
  kilograms 
  of 
  klip-fish, 
  in 
  the 
  other 
  case 
  C1.2 
  kilograms. 
  In 
  Scot- 
  

   land 
  they 
  calculate 
  that 
  100 
  kilograms 
  of 
  raw 
  fish 
  will 
  yield 
  39.3 
  kilo 
  

   grams; 
  in 
  Iceland, 
  50 
  kilograms;* 
  in 
  Norway, 
  33.3 
  kilograms; 
  in 
  Sweden, 
  

   40 
  kilograms 
  (ling) 
  ; 
  and 
  in 
  Newfoundland, 
  3G.4 
  kilograms 
  of 
  klip-fish. 
  

   The 
  difference 
  consists 
  chiefly, 
  it 
  is 
  true, 
  in 
  the 
  saltuess. 
  

  

  Concerning 
  the 
  proportion 
  between 
  the 
  weight 
  of 
  salted 
  and 
  dried 
  

  

  'Employing 
  the 
  analysis 
  previously 
  named 
  as 
  a 
  basis 
  of 
  calculation 
  and 
  excluding 
  

   from 
  the 
  reckoning 
  the 
  loss 
  of 
  materials 
  dissolved, 
  100 
  kilograms 
  of 
  fresh 
  Iceland 
  fish 
  

   should 
  have 
  yielded 
  47.4 
  kilograms 
  of 
  klip-fish, 
  and 
  the 
  Norwegian 
  T!5. 
  4 
  kilograms. 
  

   On 
  tins 
  basis 
  the 
  Icelanders 
  should 
  use 
  1 
  kilogram 
  of 
  salt 
  to 
  1.43 
  kilograms 
  of 
  klip- 
  

   fish, 
  or 
  every 
  third 
  kilogram 
  of 
  raw 
  fish, 
  while 
  we, 
  in 
  our 
  calculation, 
  estimated 
  on 
  

   .the 
  loss 
  of 
  weight 
  of 
  (56 
  per 
  cent. 
  

  

  