PRESERVATION OF FISHERY PRODUCTS FOR FOOD. 405 
be easily raised for the second cutting, making the length of the blocks of fish double 
their width. 
During 1885 a machine* was devised for splitting or cutting these blocks hori- 
zontally, so as to provide suitable layers for the tops and bottoms of the bricks and to 
give a smooth, regular appearance more acceptable to the trade. This consisted of an 
endless belt adapted to hold and carry the blocks of fish to an endless cutting ribbon 
traveling ])arallel to and an inch or so over the belt, but it was not found sufficiently 
practical for general use. 
The cost of preparing and packing boueless cod in l-])ound bricks is about $2 per 
100 pounds, aside from the cost of the cured fish, ai»portioned as follows: Skinning 
and cutting, 30 cents; labor at iiress, 32 cents; wrapping paper, 0 cents; antise[)tic 
powder, 10 cents; boxes, 65 cents; labor for cutting, powdering, a> d wrapping, 10 
cents; miscellaneous labor, 10 cents, and plant and superintendence, 37 cents. The 
refuse skins and bones are used in the preparation of fi^h glue and fertilizer, and their 
sale constitutes an item of considerable importance. 
It is stated that of the total quantity of boneless fish, an average of 60 per cent 
is prepared from cod, 28 per cent from hake, 8 per cent from haddock, and 4 per cent 
from cusk. Pollock are sometimes prepared as boneless fish, but the flesh is rather 
dark for this purpose. 
During the past six or eight years dried fish have been disintegrated and placed 
on the market under a number of trade names, such as “desiccated codfish,” “fibered 
codfish,” “flaked codfish,” and “skriggled codfish.” In preparing these specialties 
the fish are dried somewhat more than in case of boneless fish and all the bones are 
removed, a quintal of fish as it leaves the butts making about 60 pounds of dried fish 
for this purpose. By means of a disintegrating or shredding machine the fibers of 
the flesh are thoroughly separated, giving it the appearance of fine wool. This is 
spread out under cover an inch or two deep on a platform table for further drying, all 
dark portions being picked out in the meantime. It is then placed in small paste- 
board boxes, usually coated with a varnish of rosin or paraffin and sometimes lined 
with waxed pajier or parchment, each box holding u.sually half a pound. This product 
IS especially desirable for fish balls and creamed codfish. 
In 1885 a process! was introduced by which the disintegrated codfish was subjected 
to the action of hot water and then formed into cakes or blocks under pressure, in the 
following manner: 
Take cured or salted fish, remove the skin and the hones thoroughly, and then disintegrate the 
fiesh by shredding, grinding, or some other convenient way of reducing it to small pieces. When in 
this condition, apply heated water to it, and immeiliately thereafter submit it to sufficient pressure 
in molds to expel the water and compact the fish and press the small pieces closely together, thereby 
forming the mass into cakes or blocks, the size of which can he regulated as desired, from 1 pound 
upward, by the size of the molds employed. Subjecting the disintegrated fish to the action of hot 
water sufficiently dissolves the gelatin in the fibers to cause the small pieces of flesh to adhere to one 
another when they are firmly pressed together. Water heated to any temperature above 100'^ will 
produce the result, and even steam may he used; but it has been found that the most successful and 
satisfactory results are obtained by the use of water heated to a temperature between 120'^ and 200^^. 
If steam is used, the fish will he partially cooked thereby, which should he avoided. 
It is claimed that when fish has been treated and prepared in this manner, the salt will not 
collect upon the outside of the cakes or blocks, as it does upon salt fish prepared by the methods in 
general use, and that the fish will not become discolored. 
* See Letters Patent No. 317469, dated May 5, 1885, in favor of Walter S. Moses and Oscar Andrews, 
t See Letters Patent No. 326099, dated September 15, 1885. 
