22 



COD AND OTHER SALT FISH FOR THE- MARKET. 



remaining large pieces to make a side. The selecting and placing of 

 the pieces in such a way as to make the best appearing cake is quite a 

 knack. The mold is pressed tightly by foot power, held for a few 

 seconds, and a twine string tied securely around near each end. One 

 firm sews the string through the fish instead of passing it around. 

 The package is completed by wrapping first in paraffined paper and 

 then in the labeled wrapper. 



LOSSES IN WEIGHT. 



The losses in weight during the different operations from catching 

 to the final preparation of the fish for shipment have been calculated 



FIG. 2. Cutting fish for tablets or fish cakes. (The miter box is used by one cutter and 

 the slitted table top by the other.) 



from figures based on trip records, and are, therefore, more nearly 

 accurate than estimates based on experimental lots. 



Loss of weight in dressing: Head, viscera, and backbone; whole 

 fish weighed 1,200 pounds; dressed 720 pounds; loss 40 per cent. 



Loss in salting, full pickle: Fish weighed 720 pounds on going 

 into the butts and 515 pounds on going on the flakes; loss 205 

 pounds -17 per cent on gross weight or 40 per cent on dressed 

 weight. 



Loss in drying on the flakes: Fish weighed 515 pounds when put 

 out and 468 pounds when taken in; loss 47 pounds 4 per cent of 

 gross weight or per cent on salted weight. 



