402 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
A somewhat novel idea is set forth in Letters Patent No. 90334, granted on May 
25, 1809, to John Atwood, of Provineetowu, Mass. He states: 
The object of my iiiventioa is to proiliice a wholesome article of food ia the nature of prepared 
lish that shall he reasonable in price, convenient for cooking, and free from offensive odor. The old 
method of drying fish is well known, and is open to many apparent objections. The new method of 
preparing fish by desiccation is so expensive as to make the price of the article to consumers a serious 
objection to the method. The cause of ordinarily cured fish having an offensive odor at all times, 
hut more especially when the atmosphere is moist, m the mucous membrane between the skin and 
the llesh, which, when dried and afterwards moistened, becomes slimy and offensive. This is peculiar 
to the old method of curing and bundling fish. My method of preparing fish, which is particularly 
applicable to cod and haddock, is as follows: When the fish is fresh I take out the principal hones 
and fins, the fish remaining whole or split in halves. When partially dried or cured with salt I 
remove the skin, and with it the entire mucous membrane, the cause of the offensive odor of salt 
fish. I then pack in light wooden boxes of convenient size — for instance, from 10 to 100 pound boxes. 
Fish prepared after this method is white, clean, and sweet, and will keep for any length of time. It 
will not dry up and lose its fiavor like the desiccated article, hut remains moist and keeps the palatable 
favor of freshly cured fish. It can he freshened for the table iu a few minutes, and can he brought on 
whole, as it is often desired to do so. This can not he done by fish cured by the old method, nor by 
any other modern process. 
It appears that these numerous patents were obtained all within a period of nine 
months, and it is claimed that about the same time other persons prepared dried fish, 
stripped of skins and bones and packed in small boxes, without applying for patents. 
At first only the inferior grades of fish were used, but as the new article met with a 
ready sale greater attention was given to the quality of the preparation. In 1870 
three fish-dealers in Gloucester prepared this article, besides several concerns iu other 
parts of New England. The trade increased considerably, and in 1875 over 500,000 
pounds of boneless fish were prepared in Gloucester alone. Nearly all of these fish were 
prepared in a manner somewhat similar to that of Elisha Crowell, and at first the 
preparers paid a royalty to him. Becoming dissatisfied with certain discriminations 
made by Crowell in favor of particular firms, several dealers in Boston successfully 
contested his right to the royalty. Almost immediately the business assumed large 
proportions, and in 1879 about 12,000,000 pounds of boneless fish were prepared iu 
Gloucester, and over 6,000,000 pounds in other New England ports, giving employment 
to nearly 400 persons. At present the output of boneless cod amounts to about 
25,000,0!)0 pounds annually, most of which is prepared iu Gloucester, the remainder 
being put up at Boston, Provineetowu, Portland, Viualhaven, etc. 
The general iirocess of preparing boneless fisli is as follows: From the fiake yard 
the dried fish go to the “skinning loft.” In skinning, each fish is placed flesh side 
down on the skinning board, consisting of a soft pine block about 30 inches long, 20 
inches wide, and 2 or 3 inches thick, or of an inch pine board of similar length and 
width resting on two end supports. The dorsal, anal, and ventral fins are first cut 
away with a knife much like a si)litting knife; then grasping the skin at the napes 
the workman strips it off, usually in two pieces. The nape bone is sometimes torn out 
in the operation of removing the skin, but generally it is removed with a small iron 
gaff called a “bone hooker,” which is about 8 inches long, with a curved shank and 
sharp point. The workman then turns the fish flesh up and cutting under the lower 
end of backbone or tail bone removes it. The dark membrane is then torn from the 
napes and any dark portion of the flesh cut away. Sometimes in dressing very choice 
fish a workman removes all the ribs and other small bones, making what is known as 
“absolutely boneless” fish. And in boning hake and other small and cheap fish the 
