14 COD AND OTHER SALT FISH FOB THE MARKET. 



water, as the analyses of the final products show no essential differ- 

 ence between the full pickle and the kench cure. 



A very large proportion of the fish is cured by a combination of 

 these two processes, being salted and kenched on board the boat and 

 the work completed in pickle at the factory. One of the advantages 

 of the pickle cure is that the fish can be handled at all seasons and at 

 such a rate as the trade may demand. For the slack-salted fish the 

 salt is used as a preservative and the drying is accomplished by pres- 

 sure and in the air. This can be done only when the weather is 

 favorable. 



The more fully the drying is done by salt or by pressure the less 

 time is required on the flakes. Those dried for domestic consump- 

 tion are not nearly so dry as those packed for export trade. In the 

 former class the moisture content is usually between 43 and 51 per 

 cent, while in the latter it is between 28 and 35 per cent, 



PICKLING. 



The butts used in pickling are usually heavy molasses hogsheads 

 which are used over and over for years. Some of them have been 

 in use for twenty years or more. The fish are carefully placed in 

 the butts in layers, face (split surface) up, except the last two or 

 three layers. Salt is sprinkled over each layer, care being used to 

 see that every part is covered. The amount of salt used in the butt 

 will depend upon how well the fish have been salted. Those coming 

 from long trips, particularly from the Grand Banks, receive only 

 2 to 2| bushels of salt, while those which come from the short trips 

 may require as much as 4 bushels. The well-salted fish are generally 

 piled 6 to 8 inches above the level of the butt to allow for settling. 

 A half bushel or more of salt is placed on top of the pile to insure a 

 strong pickle. To well-salted fish a strong pickle may be added, or 

 a basket of salt may be suspended above the butt and a small stream 

 of water allowed to trickle through until the butt is filled. This is 

 not necessary with fresh fish, as they will make their own pickle. 

 It is a common practice to label the butts to show the vessel from 

 which they were taken, the date, and the grade of fish. 



After the fish once settle in the butt and are well covered with 

 strong brine, they will keep until ready for use whether the time 

 be short or long. The only precaution necessary is that the butt be 

 kept full of strong brine. For a full-pickled fish, the kind used in 

 the making of fish cakes for domestic use, the fish must be kept in 

 the butt for from eight to twelve days if salted and for three weeks 

 if fresh. On rush orders the time may be shortened a few days. 

 If the fish are to be slack salted and come -in iced, they are put in 

 the butt for from thirty-six to forty-eight hours, using about 3 

 bushels of salt to the butt. The fish are then taken out, washed in 



