1040 REPORT OF COMMISSIONER OF FISH AND FISHERIES. [14] 



Endeavors have been made to find what might be the cause of the 

 red color in codfish. It has been noticed more frequently during the 

 last twenty years. Sometimes it is found in all the codfish of one con- 

 signment, and sometimes there is not one which has a red color. It 

 seems that moist heat favors its development. It lias been observed 

 that entire cargoes of codfish which had kept white during the voyage 

 from Newfoundland to Bordeaux rapidly turned red only a few days' 

 after their arrival at the latter port. 



According to Dr. Dumas some dealers have observed u that the rose 

 color shows itself most frequently when Mediterranean salt has been 

 used in salting codfish, while the salt from the west of France produces 

 the contrary effect, and they think that this result is due to the pres- 

 ence in the salt from the west of France of a larger quantity of small 

 earthy particles. These particles, although rendering the salt less pure, 

 would therefore have at least this advantage, that they prevented the 

 codfish from turning red. But as this salt gives to the codfish a yel- 

 lowish color, which is not very agreeable to the eye, most people prefer 

 to use the Mediterranean salt." 



This opinion regarding the special influence of the Mediterranean 

 salt on the development of the red color is not shared by all dealers ; 

 but it is nevertheless interesting to note, because it raises the question 

 as to the influence of the salting on the production of parasitic germs 

 in albuminous matter. 



According to Dr. Layet there are facts, proved by actual practical ob- 

 servation, which seem to show this influence of the different methods of 

 salting on these small organisms in other substauces than the red of the 

 codfish, as for instance, the appearance of red color in the Norwegian 

 sardines; and there are likewise facts, proved by experiments, which 

 clearly establish the influence of sea-salt on the development of microbic 

 germs. Miguel has clearly shown that, according to the quantity of 

 salt added to the liquids which serve as elements of cultivation for 

 schizomycetes, these show themselves in greater or less quantity; a cer- 

 tain quantity favors their development, while a, different quantity almost 

 entirely prevents it. 



We have already given the opinion of Professor Fallow regarding the 

 red color of the codfish. According to tin- Spanish journal which has 

 published Professor Farlow's opinion, he examined the Cadiz salts, which 

 showed a slight rose colored tinge, and arrived at the conclusion "that 

 the Cadi/ salt, as it conies into the hands of fishermen, is already impreg- 

 nated with a considerable quantity of the clathrocystis," and that this 

 plant develops on the codfish whenever the temperature is sufficiently 

 high (above 65° F.) 



Let us now hear what Mr. Caries has to say on the subject : 



"It is a very delicate matter to show precisely whence come the germs 

 of this red coloring, especially in the absence of samples of the different 

 substances with which the codfish has come in contact from the time it 



