8o COD FISHERY, 



Of the method of barreling Cod at Dunkirk. 



Although the Dunkirk method differs but lit- 

 tle from that already defcribed, yet, as fome little 

 precautions may contribute very much to the good 

 quality of cod, it will not be amifs to give a Ihort 

 account of it. 



As foon as the cod are taken, and brought on 

 deck, they cut off the heads, to make them bleed, 

 and that the flefh may become the whiter. Then, 

 they open them in almoft the whole length, and take 

 out the large bone, leaving only a fmall part of it at 

 the tail, in the fame manner as flat cod is opened, 

 according to the Dutch method. The fifh is 

 then put into a tub full of frefh water, in which 

 it is waftied, and all the blood taken out, by rub- 

 bing it with a fmall broom. After this, it is put 

 into a bafket, and left to drip for a quarter, or 

 half an hour. 



The fifli is then taken out and put into barrels; 

 the fkinny part is always placed undermoft, and 

 they throw upon each fifh a fmall plateful of white 

 fait. In this hrfl barreling, they generally ufe 

 four barrels of fait, for every fourteen barrels of 

 cod. 



The fifh remains in this fait three or four days, 

 which produces as much brine as ferves to wafh 

 it, after it is taken out of thefe barrels, to be put 

 anew into others. In this fecond barreling, a very 

 fmall quantity of fait is fcattered between the fifh, 



and 



