150 American Fisheries Society 



It is not mere guessing to say that when advantage is taken 

 of all that is known of improved salting methods, a fish equal 

 in edible qualities to fresh fish for nearly all palates is ob- 

 tained, for fish so prepared have been cooked and eaten in 

 this laboratory. 



There is every reason to expect a good future for the salt 

 fish industry, but progress must be made. Preservation by 

 this method is eminently practicable, simple and reliable for 

 holding and transporting our sea fishes to the inland popu- 

 lation. 



Scientific research should be encouraged more than ever; 

 it does not do itself, but must be done. Governmental insti- 

 tutions can do something, but unless the industry concerned 

 really uses its influence to see that adequate attention is paid 

 to the problems of the fisheries like this, we may be certain 

 that no one else will do so. 



SUMMARY 



1. A discussion of the principles involved in the preser- 

 vation of fish by salt has been presented. 



2. Salt possesses no inherently peculiar preserving quali- 

 ties, but preserves foods by extracting water. 



3. The principle by which salt (and other soluble sub- 

 stances) in concentrated solution extracts water is called os- 

 mosis. Osmosis is the passage or interchange of liquids and 

 solutions through membranes more or less permeable. The 

 permeability of cell-membranes in fishes is affected by high 

 and low temperatures; the presence in or absence from the 

 salt of certain impurities, notably calcium and magnesium 

 compounds; by the treatment of the fish; and by the staleness 

 of the fish. 



4. Calcium and magnesium, in addition to retarding pen- 

 etration, cause a whitening and hardening of the fish. 



5. The flavor of fish is often altered by the salting pro- 

 cess. Calcium salts retained in the tissue increase the salty 



