Taylor. — Preservation of Fish by Salt 151 



taste and make necessary a prolonged soaking out. Undesir- 

 able flavors of fishes from muddy waters may be removed by 

 salting them. 



6. Salt applied dry penetrates the fish more rapidly and 

 effects a quicker cure, with less danger of spoilage in warm 

 weather. 



7. There is a very material loss of protein material from 

 fish during the salting process. This material is probably 

 decomposition products ordinarily unable to pass out of the 

 cells, but which are digested by autolysis, an internal destruc- 

 tive process. 



8. Autolysis is increased by crushing, bruising, rough 

 handling, pewing, elevated temperatures, low temperatures fol- 

 lowed by a rise, and, in general by factors that increase cell 

 permeability. It is retarded or arrested by continued low 

 temperatures, sufficiently high temperatures, and salt. 



9. The damage done by autolysis appears to be in large 

 part preventable. 



10. Fish containing blood, or otherwise not well cleaned, 

 spoil at a lower temperature than those thoroughly cleaned and 

 freed from blood. Thoroughly cleaned fish may be salted at 

 from 90° to 100° F. if pure salt is used. 



11. A method of curing fish embodying the improve- 

 ments cited was tried in Florida on a small commercial scale 

 with gratifying success. Plans are being made to pack fish 

 next year on a large scale by this method. 



12. Scotch cured herring develop a peculiar flavor which 

 is derived from the fermented or otherwise altered blood. 

 This method has for its aim an alteration to suit particular 

 tastes, while other methods of salting discussed aim at the 

 preservation of the fresh qualities of fish. 



13. Fats undergo certain changes after the fish is salted, 

 resulting in a condition known as "rusting." Rusting con- 

 sists of oxidation of fat after the latter has been split into 

 free fatty acids. This splitting is caused by tissue enzymes in 



