454 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
of the imperfectly cured fish with oue auother. Coarse Trapani salt is placed at the 
bottom of the barrel and over each layer of fish, about 1 peck of salt being used to 
each barrel of fish. The barrel is then headed and strong brine is added through the 
bunghole, when the package is ready for shipment. The gross weight of a barrel of 
codfish, including bai'rel and pickle, approximates 325 pounds. 
It requires about 430 pounds of round cod or 290 pounds of split fish to make 
a barrel of 200 pounds pickled. If the green fish cost 40 cents per 100 pounds, the 
cost of prepai'ing a barrel of pickled cod approximates $3.05, divided as follows: 
Fish, 430 pounds, at 40 cents per 100 pounds $1. 72 
Labor, dressing, splitting, and pickling 14 
Salt used in pickling 32 
Barrel used in packing 50 
Labor of repacking 07 
Cooperage 05 
Wear and tear, loss, etc 25 
Total 3.05 
The average price of pickled cod is about $4 per barrel, while haddock are usually 
worth from 25 to 50 cents less. The market is principally in New York and the West. 
The annual product on the New England coast ranges from 2,000 to 3,000 barrels. 
It appears that there is scope for enlargement of the trade in pickled cod, 
especially if prepared with great care. Considerable quantities are pickled in Holland, 
Scotland, Sweden, Belgium, France, and the British North American Provinces. The 
process employed in each country differs somewhat from that in the United States; the 
business is conducted more systematically, and the output is much more extensive. 
It is generally conceded that the choicest pickled cod are prepared in Holland, 
those fish selling on the European markets at an equivalent of $11 to $1G, and some- 
times as high as $25, per barrel of 250 pounds, compared with which the average price 
of our pickled cod ($4 per barrel) seems very small. Following is the usual process: 
As soon as caugbt each fisb is bled by cutting tbe tbroat and is then split down tbe belly from 
the tbroat to tbe tail, tbe knife running souiewbat on tbe side of tbe ventral line so as to bave tbe flesb 
on one side of tbe dorsal line niucb larger than tbe other. Tbe bead and tbree-fourtbs of tbe backbone 
are removed, and tbe iisli immediately washed. Tbe abdominal cavity is well brushed, and to 
thoroughly cleanse tbe parts about tlie remaining portion of tbe backbone tbe tail is twisted from left 
to right and from right to left, and also bent up and down during tbe process of washing. After being 
cleansed tbe fish are packed with dry salt in butts and allowed to make their own pickle. When 
well struck, usually in live or six days, tbe fisb are repacked in market barrels with some fresh salt 
between them and with the old pickle poured over all. In packing, tbe tail of each fisb is held in 
tbe right baud and tbe upper portion in tbe left band, and tbe fisb so folded that about one-balf of 
the left side is underneath tbe right side, tbe body of tbe fisb being bent to follow tbe curve of tbe 
barrel, each layer in tbe barrel being formed by two fisb. Tbe fisb should be firm and free from a 
sodden or flabby condition. 
Ill Scotland the fisii are usually bled as soon as caught, and after being split aud 
washed, as in the United States, are placed in butts or barrels with about 75 pounds 
of Liverpool salt to each 250 iiounds of split fish. After remaining there two or three 
days they are removed, cleansed with brushes, and packed in shipping barrels with 
about 50 pounds of salt scattered among the fish in each barrel, and strong pickle is 
then added. Most of these fish are sold in London at from £2 to £3 per barrel. 
The process used by the Swedes in pickling codfish differs little from that employed 
in Scotland, except that Lisbon salt is generally used, aud the fish are subjected to 
considerable compression during the first salting. In Belgium St. Ybes salt is used. 
