The star. (Reynoldsville, Pa.) 1892-1946, 1908-10-07

proper curing of Goldfish unless the
fish is air-ried. and that no other
preservatives are found desirable or
necessary, says Consul-General Henry
Bordewich of Christiania. No note
worthy experiments with other pre-
servatives have been made.
The fish is caught in the winter and
early spring on the northern and
western coasts. When the boats and
small steamers have entered harDor
with their hauls the entrails and
heads are removed, and the fish, as a
rule, sold to dealers, who take them
on board vessels or in packing houses
built close to the seashore. The fish
is sold and bought by count, regard
less Of size.
Expert splitters, placed at benches
about two by five feet and using a
heavy, short, widebladed knife, make
an incision along the lower or belly
side, along the whole length of the
fish, removing at the same time the
upper half of the backbone.
The fish is then. without washing,
put down in even layers in the holds
of vessels or in packing houses, flesh
side up. Over each layer is sprinkled
salt by an expert salter; the So
called Trapani salt is preferred.
Trapani salt is imported from
Spain; it is rather weak, small
grained, dull-colored article, evapo-
rated from sea water.
About five barrels are used for
every 1000 cod, and the net weight of
each fish is about one and one-half
Kilograms g IL pounds).
The sizes of the fish vary much,
and the salter has to use considerable
judgment in the quantity of salt used.
If the supply is too liberal, the fish
is apt to become salt burned; If too
scant, it is apt to sour.
When the desired number of fish,
say $4,000 to 100000 has been Sc.
cured in one lot, the cargo is brought
to some place where the rock forma-
ties. Whenever the weather is suita-
BILE for spreading such large num-
ber for drying. AS the cargo is un-
loaded each fish is carefully washed
in clean sea water The black men,
braneous skin on the insides of the
fish is at the same time removed, like
wise all blood accreted in bone cavi-
ties. When ever the weather is suita-
BILE, clear, windy weather being pre-
ferred, the fish is laid singly, side by
side, on the fiat rocks, and attended
to by men. women and even children.
1t is never exposed too long on the
same side. Every two or three hours
the fish are turned so that the flesh or
lower side and the upper, skin-covered
side are alternately exposed to the
sun and wind. Every evening stacks
are made of so to 100 fish and the
top covered with tarpaulins and
weighted down with stones. In this
manner the fish becomes solid and
gains in appearance. In unfavorable
weather, with fog and rain, 1t is left
undisturbed in the stacks, but as
soon as fine weather comes on 1t is
again exposed. This is repeated till
the fish is thoroughly cured and
ready for shipment
The curing Is done in the months
of May and June, before warm
weather sets in. 1t requires constant
care and good Judgment to bring the
curing process to a satisfactory ter
mination. If the fish is exposed too
long to the sun 1t will scorch and
turn dark; if there happens to be
much foggy weather or rain its value
will be much decreased by the influ-
ence of a certain fungi. To prevent
this no remedy has as yet been dis
covered.
Fish ready for export is either piled
in the hold of ships in layers or pack
ed in bundles, each holding a certain
weight, but of late years some of It
is also shipped in tin.lined boxes when
destined for long voyage and warm
climates.
Goldfish is also put up in Norway
without the use of salt or any other
preservatives. Some of this fish is
dried round after simply removing
the head and entrails. In this method
the fish are tied together by the tails
in pairs and hung on horizontal
wooden poles resting on beams about
eight feet above the ground The
fish preserved in this way are caught
in northern Norway during the regu-
lar fishing season, January to May.
The article is known to the trade
as "stockfish," and is largely exported
to Catholic countries. BY ancient Gus.
tom this kind Of fish is never taken
down for shipment before June u
each year; sometimes later, If the
weather has been unfavorable.
Cod and other fish are also air-dried
the whole year round, after having
first been split open the whole
length, the only junction between
the two halves being the tails and
about an inch of fish above it. BY
the cut the whole of the backbone is
left on one side of the fish when split.
Each fish is then strung on poles for
drying in the same manner as the
round or stockfsh. Among the fish