48 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 
The amount of pickle used, about 14 buckets in each case, was rela- 
- tively somewhat more than would be employed in actual practice. 
At the end of each of the periods indicated in Table 21 samples of 
the fish were flaked, steamed for 10 minutes, dried, cooled, packed, 
oiled, and processed for 2 hours. The salt content of the fish 
subjected to this treatment is shown in Table 21. 
TaBLE 21.—Sali content before and afier packing of cut and uncut fish held for varying 
periods in pickle. 
Fat. 
Condition of fish. Water. | F 
. | Samples | bil 
eS } i 
| | astaken.| jos 
| 
Cut fish taken irom pickle: Per cenit. | Per cent. | Per cent. 
Unsalted (fresh) -........._- 71.47 7.84 | 27.47 
In pickle— | 
30 anes soos] tS 67.24 i DST (eS .. 0 
hae e222 67-90 S: Boge ial : 
2 houwis 2: 5522 =--5 ee 67.31 | S650. == : 
S hiautss) Se 65.41 | 9:84 | 52-. te | 
4 hours. .......- sae-2= 55 64.55 | 9.48 | 26.74 | : 
Uneut fish taken from pickle: | 
Unsalted (fresh) ...........- 66. 12 | 13.61 40.17 | 2 
In pickle— 
30 minutes_.....-....-- pase) Pa oe ee lis (iar eR ee 
Shour. 23 foe ee 66.35 S2UAG Ese 1.68 | 7.93 [ists Ml Meee SO Ee 
2hors= =e 65.71 1-2 See 2.85 | 11.85 SS ee 
3 hands ee 60.58] 14.77 gee 3.19| 12.94 1: 091 eee 
Atnits 0 eee 59.36 14.25] 35.06 | 3°77 1%, 12s 434 eae 
Cut fish after steaming, packing, | 
and processing: 
Jo eS ese Sian 48.42 28.38 bseeo--- | AZ eee eee +0.22 
pickie— 
30 minutes... -.......-- 48. 1i rn Ny Wi ee 1.92 | 8.41 6.60! —1.23 
ug ho See ee M6 87 |, SUN eae 2 2.27) 9.60 1i9| 4.47 
2 Sas 20 ees 44.495 ee GOs ee 2. 87 11.47 1.87 } —6.22 
3 hones hss =. eee 35.45 =e ay Beet ee oe | 3-98 | 13.58 2.11 —8.49 
A hours. 322 TS 42.73 | Taye Eee ae 4.00 | 16.35 2.77 —6.6 
Uneut fish aiter steaming, pack- 
ing, and processing: 
Unsalted (fresh)..........-- 51.61 | PAINS 43 1:59))-.-3 + .4l 
Tn pickle— | 
0 Wass __ 2s Ss Se 51. 98 24. SS Lie ee 1 a an Be _ an 
 Wigite: co* ee es 45.53 5 LE Eee 1.79 | 7.95 -28 + .@ 
2hhours See O69) 32:38 ]/---_ 2. 2.45 oS [is (eae 
SS AMES. SA ee eS 35.12 | eas Ag ES ee as 3-22 | 11.22 2.09 —1.72 
Ants eee 448 51 By4 @) ee ee ee 3.21 13.8 | 2.21 —- .5 
A comparison of the actual amounts of salt absorbed at the expira-° 
tion of each period shows that the cut, or eviscerated, fish take it up 
much more readily than the uncut fish. At the end of 30 minutes 
the cut fish had absorbed more salt than the uncut fish at the expira- 
tion of one hour, and at the end of one hour in pickle they had ab- 
sorbed practically the same amount of salt as was found in the 
uneviscerated fish after 4 hours in pickle. At the close of the 4- 
hour period in pickle, the eviscerated fish had taken up about 57 
per cent more salt than the uneviscerated fish for the same period of 
time. At the end of the experiment after 4 hours, the pickle of 
