110 THE FISHING INDUSTRY 



dry salt, and packed in layers in open casks. Each 

 layer of fish is covered with a layer of salt. 



(2) BRINE PICKLING. The fish are immersed in 

 saturated brine, salt being added from day to day to 

 restore the strength of the brine as it becomes weakened 

 by the water which it extracts from the fish. 



(3) KENCHING. The fish, either split or round, are 

 piled in layers in the hold of the ship, or on the floor of 

 the warehouse, each layer being covered in turn with 

 a layer of salt. The brine, as it forms, is allowed to 

 drain away. 



Of all these three methods, the first is undoubtedly 

 more effective, more economical, and requires less atten- 

 tion than the second. The third method is often used 

 on board ship and sometimes on shore as a temporary 

 expedient when the catch is too large for the number of 

 containers available. 



In the dry-salt method, the fish are packed tightly 

 in the casks, and are not afterwards disturbed. When 

 cured they possess a characteristic dry, shrunken 

 appearance. 



Fish pickled in brine need attention every day. The 

 brine has to be closely watched so that it shall not become 

 too weak. Fresh salt has to be added daily, and the 

 fish stirred up with wooden paddles to ensure uniform 

 pickling. 



Fish cured in this way are softer and more plump 

 than those cured by the dry-salting method. 



When a fish is packed in salt the salt rapidly extracts 

 water from the flesh and a strong brine results. 



The salt dissolves in the remaining flesh juices of the 

 fish, and rapidly diffuses throughout the fish, thoroughly 

 permeating it. By this process, therefore, the fish is 

 partially dried and becomes thoroughly impregnated 

 with salt. 



