THE CURING AND PRESERVATION OF FISH 



111 



The gradual change in the composition of the flesh 

 is reflected in the following analysis 



Sample. 



o/ o/ o/ 



/o /o /o 



Water. NaCl. Fat. 



The efficiency of the cure and the appearance of the 

 finished product will be influenced by the following 

 factors 



(a) The temperature whether summer or winter ; 



(b) The freshness of the fish ; 



(c) The quality of the salt its purity and grain ; 



(d) The quantity of salt used ; 



(e) The duration of the process. 



(a) The Temperature. As soon as a fish is dead, it 

 commences to decay. 



In hot weather, decay proceeds more rapidly and the 

 interior portion of the meat may become soured before 

 the salt reaches it. Clearly, if the rate at which the salt 

 penetrates the fish is retarded by the salt being impure, 

 or of too fine a grain . or by the brine being too weak, the 

 probability of the fish being spoilt is very much increased. 



The dry salt method leads to a much quicker penetra- 

 tion of the fish than the brine method, and should always 

 be used in warm weather. 



(b) The Freshness of the Fish. The decay processes 

 gather impetus day by day. It is clear, therefore, 



