46 



COD AND OTHER SALT FISH FOR THE MARKET. 



Cod and haddock redden easily, the cusk not very readily, and the 

 hake is the most resistant. Just what causes this difference in sus- 

 ceptibility is not known. The cod and cusk are the fish richest in 

 gelatin and glue ; the former reddens easily, while the latter possesses 

 considerable resistance. The haddock and hake are poor in gelatin 

 and glue, yet the former is the most sensitive of all, and the latter the 

 most resistant. The division, therefore, can not be made upon the 

 basis of gelatin content. 



The acid reactions of the cured meats of these fish were compared, 

 and while there was some difference, the hake being more strongly 

 acid than the cod, the difference ;vvas but slightly more than that 



FIG. 4. General reddening of fish cakes. 



between different lots of 'the same kind of fish and was too small tc 

 account for the resistance. Halibut, mackerel, and some other sail 

 fish may also redden if exposed above brine for too long a time 

 though fish like the mackerel, which are rich in fat, tend to " rust ' 

 instead of reddening. 



Reddening is essentially a surface infection. It does not appea 

 below the surface except as it follows fissures in the muscles, cuts, o 

 breaks where the air has free access. On the whole fish, the favorit 

 point of attack is near the backbone, and this is due to the greate: 

 thickness of flesh, which insures more moisture at all times. It i; 

 oftenest found upon the outside of the cakes or tablets, but the mole 

 is most prevalent upon the inside of the cake. 



