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American Fisheries Society 



pickled in brine over the six lots in dry salt is 5 1 per cent, a very- 

 material difference. It will be noticed in the last column of the 

 table that spoiling of fish pickled in brine takes place at a lower 

 temperature than it does in dry salt. Fish were satisfactorily 

 salted in dry salt at 80° F., but at this temperature fish pickled in 

 brine spoiled. 



To complete the evidence in favor of using dry salt the fol- 

 lowing table in substance from the same paper shows the rate of 

 penetration of salt into squeteague when applied dry in com- 

 parison with brine: 



Penetration of Salt 



What is the reason for the superiority of dry salt over 

 strong brine or pickle, especially since the dry salt very shortly 

 forms its own pickle ? In answer to this question it is necessary 

 to refer to the principles of osmosis. It- was shown that the 

 flow of water is from the less concentrated to the more concen- 

 trated. The relative concentrations govern the direction of flow 

 and also the rate or quantity of flow. Salt is going into the cell 

 and water coming out. If brine is used, it is losing some of its-, 

 salt which penetrates the cells, and is being diluted with water 

 which is coming out. This process rapidly brings the contents 

 of the cells into equilibrium with the brine, that is, with the 

 film of brine immediately in contact with the fish. Stirring, as 

 usually done, may cause a momentary increase of penetration 

 by removing the film of dilute brine adjacent to the fish, but we 



