142 American Fisheries Society 



leaving roes in, and such modifications. These trials were fail- 

 ures without exception. The Bureau of Fisheries has been 

 advised that plans are being made by those who received the 

 instructions to pack fish in carload lots by this method next 

 season. 



The successes and failures under these extremely adverse 

 conditions tell us much about what could be expected under 

 more favorable conditions. What succeeds under severe con- 

 ditions will be a finer product under more favorable conditions, 

 and what spoils under severe conditions will be an inferior pro- 

 duct under conditions in which it does not actually spoil. 



It should be noted that the product prepared by this method 

 is mild and sweet, approaching very closely fresh fish in eating 

 qualities, if it has been properly soaked out. 



SCOTCH CURED HERRING 



The discussion in this paper so far presupposes the desira- 

 bility of preserving, as far as possible, the flavor and eating 

 qualities of fresh fish. The Scotch cure does not involve this 

 supposition, but aims directly at giving the cured fish a new 

 and distinct flavor from partly decomposed or fermented blood, 

 the purpose being the same as that governing the flavoring 

 of cheese by ripening. The blood is not removed, the fish 

 rather being allowed to cure in its own blood pickle, a distinc- 

 tive flavor thereby being imparted. They are gibbed, rubbed 

 with dry, fine salt and packed, more fish being added to make 

 up for shrinkage, and shipped or stored in the original blood 

 pickle. The method is suitable for cold but not for warm 

 climates. Since, however, Scotch cured herring come in a 

 special class of fermented products where different motives 

 and processes are concerned, the method will not be further 

 discussed here. 



BEHAVIOR OF FAT DURING SALTING PROCESS 



So far in this paper discussion has been limited to the 

 behavior of the protein or meat constituents of fish. It will 



