xlvi 



Thirtieth Annual Report 



III. Cod, Ling, &c, Cuked. v 



The curing of cod, ling, saithe, haddocks, and tusk shows a further 

 improvement in the returns, and it is evident that there is a growing 

 demand for fish so treated. 



The quantity of cod cured dried was 121,465 cwts., or 20,732 cwts. 

 more than in 1910. (Appendix D, No. L, p. 128.) If for home use 

 they are lightly salted, but if for export more heavily salted, and then 

 dried in one of three ways, either naturally in the sun, or artificially by 

 hot air or coke fires, but the sun-dried fish are considered more 

 palatable than those artificially treated. For despatching to market 

 they are tied in bundles of 1 cwt. and rolled in pack-sheet or dry 

 wood casks, if for the home and Spanish markets, and in air-tight 

 boxes (containing not less than 90 lbs. of fish), lined with tin, if for 

 other markets. The bulk of the cod and ling cured in Orkney was 

 landed by trawlers in March, April, May, and June, while 383 tons 

 of wet-salted fish were landed at Kirkwall by 13 Faroese smacks. 



Of ling, 45,622 cwts. were dried, of tusk 5370 cwts., of saithe 21,738 

 cwts., and of haddocks 9057 cwts. 



The number of ways in which white fish are smoked is many ; 

 haddocks are described as " pales," "Findons," "London" cure, "Moray 

 Firths," "smokies," and "fillets." "Filleting" is now the method most 

 generally adopted of treating round fish. After the fish are filleted 

 they are dipped in a vegetable preparation described as "Annato," 

 which imparts to them a golden appearance. The best class of 

 "fillets" is also very slightly smoked. This method has the advan- 

 tage of saving a good deal of time and expense. 



Last year the quantity of cod smoked was 113,888 cwts., of ling 

 2980 cwts., of tusk 1100 cwts., of saithe 32,350 cwts., and of haddocks 

 251,128 cwts. 



Mackerel pickling was slightly better than in 1910, the figures for 

 the two years being 2738 and 2568 cwts. respectively. Sprats 

 appear for the first time as having been pickled, 2777 barrels being 

 so cured in Leith, and 379 barrels in Findhorn district. 



The following table shows the quantity of fish, other than herrings, 

 cured annually since 1900, viz. : — 





Cod. 



Ling. 



Tusk. 



Saithe. 



Haddocks. 



Mack- 

 erel. 



Year. 



Cwts. 

 Dried. 



Cwts. 

 Smoked 



eS O 



«s 



Cwts. 

 Dried. 



Cwts. 

 Smoked 



si 



oft 



Ti 

 »5 

 is 2 

 °£ 



Cwts. 

 Dried. 



Cwts. 

 Smoked 



fe o 

 o 2 



02 





O.S 



% V 



Sg 



ME 



1900 

 1901 

 1902 

 1903 

 1904 

 1905 

 1906 

 1907 

 1908 

 1909 

 1910 

 1911 



40,813 

 36,393 

 42,046 

 48,626 

 60,693 

 65,709 

 81,967 

 60,766 

 102,527 

 95,508 

 100,733 

 121,465 



2,882 

 14,995 

 23,001 

 23,396 

 110,737 

 154,353 

 124,522 

 123,985 

 127,479 

 109,537 

 112,636 

 113,888 



4,744 

 4,875 

 2,821 

 1,290 

 2,147 

 1,200 

 1,741 

 1,256 

 1,157 

 1,920 

 1,165 

 1,252 



28,130 

 23,191 

 13,363 

 10,137 

 15,714 

 21,102 

 14,322 

 12,748 

 36,239 

 32,282 

 41,414 

 45,266 



4,127 

 9,350 

 5,000 

 2,000 

 15,290 

 12,500 

 10,400 

 6,700 

 3,320 

 3,990 

 2,980 



1,570 

 2,676 

 1,991 

 1,601 

 2,019 

 3,395 

 1,993 

 1,035 

 2,745 

 1,768 

 3,004 

 5,370 



1,378 

 525 

 1,220 

 3,990 

 3,150 

 2,870 

 1,100 



15,492 

 14,472 

 17,2S3 

 15,272 

 1S.831 

 19,406 

 13.983 

 10,753 

 19,431 

 15,387 

 19,095 

 21,738 



15,960 

 18,000 

 19,200 

 25,570 

 30,150 

 31,920 

 32,350 



282,161 

 322,596 

 337,677 

 381,156 

 386,604 

 340,433 

 292,582 

 365,797 

 384,985 

 279,054 

 240,429 

 251,1-28 



6,809 

 11,709 

 13,512 

 12,110 

 14,863 

 5,172 

 5,692 

 9,057 



6,549 

 626 

 216 

 107 



830 

 1,473 

 1,389 

 1,390 

 1,487 

 2,153 

 2,566 

 2,738 



The total value of fish, other than herrings, which were cured was 

 £754,283, or £50,585 more than in 1910. (Appendix E, No. IV., p. 



