Part of the fish placed in dry salt is sold without further preparation 

 for local consumption. But it is always after undergoing the operation of 

 repackaging, that green cod goes into commerce. 



For repackaging., only the cod weighing more than 1. 8 kilos are used. 

 The fish kept in dry salt are carefully brushed, while those in pickle are 

 minutely washed by hand and finally left to drain for 24 hours. The cod 

 are then carefully packed in barrels with new dry salt. Thus a choice 

 product is obtained but destined entirely for home consumption, this kind 

 of preserving lasting only about 3 months. 



Part of the green cod is also prepared as boneless fillets. After 

 brushing, fillets are cut off, separated from the skin and larger bones, 

 then packed in small waxed cartons. These will not stay in a good state of 

 preparation longer than two weeks. In France, this process is done only 



at Fecamp. 



Drying is obligatory for cod which have to be preserved for long peri- 

 ods, and, in all cases, where it is destined for warm climates. 



Drying cod is carried out by two distinctly different methods. One, 

 the product "stockfish", requires only preliminary salting; the other 

 which supplies the "klipfish" by various techniques, is related to the state 

 of preliminary preparation of the green- salted cod. 



The stockfish, the preparation of which can only be carried out in 

 cold regions with freshly- caught fish, is actually only practiced in Norway. 



For this preparation, the cod, landed the same day it is caught, is 

 split to the anus, opened and carefully washed with sea water inside and 

 out. The cod are then fastened in pairs by the tail and hung over poles in 

 the open air, these poles being sufficiently thick so the two fish do not 

 touch. Once the process is started, the fish remain exposed to the air, 

 whatever the weather, until drying is finished. 



As drying proceeds, the cod are split and most of the spine removed, 

 The cod in pairs are separated for this operation after which they are 

 allowed to dry individually, being laid across poles on saw-horses. 



122 



