152 American Fisheries Society 



the presence of warmth and moisture. Oxidation is brought 

 about through the agency of Hght in the presence of water. 

 While rusting causes large losses of fish, the means of pre- 

 venting it, such as tight barrels, air tight covering, and cool 

 dark storage, are not very satisfactory. The problem de- 

 mands further investigation. 



14. Fishes whose flesh is not fat, and therefore not prone 

 to rust, are subject to damage by reddening. Reddening is 

 caused by two organisms, a spirochsete and a bacillus. They 

 may be destroyed by fresh water or live steam. They origi- 

 nate probably in solar sea salt, and are apparently not found 

 in mined salt, or other purified American salt. 



15. Work has been done toward the development of a 

 process for recovery of salt and other valuable materials from 

 brine. There are a number of promising possibilities which 

 should make this an attractive field for chemists and engineers. 



16. Certain substances are sometimes used as adjuncts in 

 salting fish. Saltpeter preserves a pink color and neutralizes 

 hydrogen sulphide. Boric acid is used for preserving cod 

 against reddening. Sodium hypochlorite has been proposed as 

 advantageous in conjunction with salt. It may be produced 

 electrolytically from sea water. 



17. The size and shape of the fish influences the rate of 

 penetration of salt into it. Certain mechanical methods of 

 forcing brine into large fish may be advantageous. 



