PRESERVATION OF FISHERY PRODUCTS FOR FOOD. 
401 
of steam pipes passing beneatli the slabs, where it remained until thoroughly dry, 
probably from ^ to 3 hours, when it was placed in close paper or wooden boxes, each 
containing 1 pound or other suitable quantity. The j)roduct was somewhat similar 
to the article prepared in Norway from stockfish and sold as “fish meal.” Several 
thousand pounds of codfish were prepared in this manner and sold under the name 
“desiccated fish.” This method was expensive, and the article lacked preservative 
qualities, being affected by atmospheric conditions to such an extent as to impair 
its food qualities; yet while the process extended little beyond the experimental 
stages, it was sufficient to attract the general notice of the trade and encourage the 
invention of methods of preparing a similar article. 
A few months later Elisha Crowell, of New York City, invented* a process that 
differs little from the present method of preparing boneless codfish. 
The following description is given by Mr. Crowell : 
The object of this inveutiou is to so prepare cod and other tish that it shall be divested of evei y- 
thiug not edible which unnecessarily adds to its weight and bulk, and shall be reduced to the most 
convenient form for handling and transportation, while at the same time it is sufliciently protected 
from the action of the air. The usual method of i>reparing such tish heretofore employed consists 
simply in salting and drying the fish in large pieces, each piece being generally one-half or the whole 
of a fish. In this condition it can not be couvenientb" packed in small boxes, and is therefore exposed 
to atmospheric intluences which injure its cpiality and taste. From the same cause it is not in a 
convenient condition for transportation or handling, and the refuse portions add unnecessarily to 
its weight, while also deteriorating the quality of the article as an .article of sale and common use. To 
obviate these disadvantages one manufacturer has ground u]) the fish, but when treated thTis the air 
reaches directly every fiber of the fish and soon destroys its taste, besides drying it up to such a 
degree that it becomes hard and “stringy” and after a time almost unfit for use. It can also be easily 
adulterated, either with foreign substances or with the ground skin and bones or fish improperly 
cured. In order to overcome all these dis.advantages and produce an article which shall possess and 
retain all the delicate flavor of the codfish, while entirely cle.ar of useless matter, and in the most 
convenient possible condition for transportation, I remove the bones and skin, either before or after 
salting, and then cut up the fish into long, narrow strips. These strips I expose to the drying action 
of a current of air either naturally or artificially induced, so as to remove the moistui’e from the fish 
sufficiently for its preservation. The fish may be cut up or stripped still more between one drying 
operation and the next. Salt is not usually applied during the operation. The strips thus produced 
are. then cut into suitable lengths and packed in boxes, kegs, or barrels to exclude the atmospheric 
influences as far as possible. The retailer can pack the article in small boxes containing half a pound 
or a pound, etc., for the convenience of himself and his customers. 
Ill 1809 Beiijaiiiiii F. Stepheiis, of Brooklyn, N. Y., patented t a modification of tlie 
process invented by William D. Cutler during the preceding year, this being a satura- 
tion of the compressed and granulated fish with glycerin to keep it moist and prevent 
extreme dryness. During the same year Joseph Nickerson, of Boothbay, Me., intro- 
duced a somewhat similar process, f consisting in removing the skins, bones, etc., from 
the salted fish, reducing the flesh to a granulated state, and then steeping it in 
brine until every particle of the mass was completely penetrated by the brine, after 
which it was pressed into molds, the pressure^ serving the double purpose of forcing 
out all surplus moisture and reducing the fish to hardened cakes of convenient size. 
Neither of these two processes has ever been used to any noticeable extent. 
* Letters P.uteut No. 84801, dated December 8, 1868. 
t I.etters Patent No. 87986, dated March 16, 1869. 
t Letters P.ateut No. 88064, dated Jlarcli 23, 1869. 
F. C. I?., 1898—26 
