﻿THE PHILIPPINE 



Journal of Science 



D. General Biology, Ethnology, 

 and Anthropology 



Vol. IX FEBRUARY, 1914 .No. 1 



PRESERVATION OF COMMERCIAL FISH AND FISHERY 

 PRODUCTS IN THE TROPICS 



By Alvin Seale 



(From the Section of Ichthyology, Biological Laboratory, Bureau of 

 Science, Manila, P. I.) 



Two plates 

 PRESERVING BY DRYING AND SALTING 



Almost every country has its own methods for drying and 

 salting fish due to local conditions. 



In the provinces of the Philippine Islands almost all of the 

 fish for home consumption are simply sundried with but a 

 sprinkling of salt or without salt. This economy of salt is 

 probably due to the difficulty of securing it and to the fact that 

 the fish are not to be kept for a great length of time. However, 

 in some places, like Sitanki Island, where the salting of fish is 

 the most important industry and the work is chiefly in the 

 hands of Chinese, the following method is employed: The 

 fish are caught by the Moro fishermen who clean them promptly, 

 usually while still on the fishing ground. The fish is placed in 

 front of the operator with the belly uppermost and the head 

 inward; a cut is made along the side of the backbone from the 

 base of the tail to near the head. The fish is then turned over, 

 and a similar cut is made on the other side of the backbone to 

 the tip of the snout, the skin on the belly alone remaining intact. 

 The fish is then opened by cutting the upper or head end of the 



123716 



