Saltfish

“ Every species generally of salt water Fish, are best fresh from the water, tho' the Hannah Hill, Black Fish, Lobster, Oyster, Flounder, Bass, Cod, Haddock, and Eel, with many others, may be transported by land many miles, find a good market, and retain a good relish; but as generally, live ones are bought first, deceits are used to give them a freshness of appearance, such as peppering the gills, wetting the fins and tails, and even painting the gills, or wetting with animal blood. Experience and attention will dictate the choice of the best. ”

“ Shovelled into sacks, or cast anyhow into carts and handbarrows, he may consider himself fortunate if a kindly hand but extends to him, in his great necessity, a drink of water impregnated with salt, instead of his own delicious beverage from the sea. Yet this is a cruelty which should be avoided wherever sea-water can be obtained, because it is neither the salt nor the water which sustains the oyster's life, but the spores of vegetation which abound in the sea, and by mixing salt with fresh water we destroy even the life of the incipient fresh-water plants which the latter contains. ”

“ What is true of salt-water fish is equally true of those inhabiting our fresh-water streams and lakes. It is one of the greatest problems of our Bureau of Fisheries to discover this relation of various fishes to their food supplies so as to aid in the conservation and balance of life in our lakes, rivers, and seas. ”

“ Some marine fishes may be abruptly transferred from salt into fresh water, like Sticklebacks, some Blennies, and Cottus, etc.; others survive the change when gradually effected, as many migratory fishes; whilst again, others cannot bear the least alteration in the composition of the salt water (all pelagic fishes) . On the whole, instances of marine fishes voluntarily entering brackish or fresh water are very numerous, whilst freshwater fishes proper but rarely descend into salt water. ”

“ For Salt Fish is good when Lent is past.” So old Tusser. What piles of salted fish salute the eye, and make the mouth water, in these open-breasted shops! Dried herrings, real Yarmouth bloaters, kippered herrings, not forgetting the old original, unpretending red herring, the modest but savoury “soldier” of the chandler’s-shop! What flaps of salt cod and cured fishes to me unknown, but which may be, for aught I know, the poll of ling which King James the First wished to give the enemy of mankind when he dined with him, together with the pig and the pipe of tobacco ”

“ Those fresh-water fishes that do not wander away, go to the well-aired spots in their neighborhood to spawn—to the shore-waters, the wet meadows, or the junctions of rivers, or to the tributary streams of the lakes in which they live. Those salt-water fish which live at the bottom likewise go to the waters near the shores, where the flats and the meadows swarm during the spring with their young. The eggs of the cod and mackerel are buoyed upon the surface of the water, where the winds blow constantly over them. ”

“ While the former white. firm fish is the customary quality demanded in commerce, there are strong reasons for believing the softer and yellowish fish produced in pure salt to be superior. There is reason for believing that the whitening of the fish in impure salt is explained by the fact that the calcium coagulates the protein, just as heat by coagulating egg white causes it to be white and firm. But where there is no calcium in the salt the protein retains its natural translucency and yellowish color. ”

“ It is evident there is no stink to be compared to that of fish; that fish corrupts even salt itself, which was given for the very end of preserving things from putrefaction, by shutting, binding up, and also forcing out that which should produce anything nauseous, and drying up the humours within from whence putrefaction might come: fish is the only thing on which salt loses its efficacy.
It may be some nice beau or other may stop his nose as he passes by a butcher’s shop, but nobody can bear to be in the boat where your salt fish is. ”

“ Salt fish mashed with potatoes, with good butter or pork scraps to moisten it, is nicer the second day than it was the first. The fish should be minced very fine, while it is warm. After it has got cold and dry, it is difficult to do it nicely. Salt fish needs plenty of vegetables, such as onions, beets, carrots, &c.
There is no way of preparing salt fish for breakfast, so nice as to roll it up in little balls, after it is mixed with mashed potatoes; dip it into an egg, and fry it brown.
A female lobster is not considered so good as a male. ”

“ It shows that by the judicious selection of salt, not on the basis of its cheapness but on the basis of composition, one can produce a salt fish of almost any desired quality. If salting is to be done in very warm weather it will be necessary to use the purest grade of salt to secure very rapid penetration. In this way a soft, yellowish fish of excellent quality is obtained. Where weather is cool enough to permit, a salt containing more calcium and magnesium may be used, in which case a whiter and firmer fish will be produced. ”

“ Clams, cockles, and shell-fish are captured by squaws, such an employment being beneath manly dignity. Fish, when caught, are delivered to the women, whose duty it is to prepare them for winter use by drying. No salt is used, but the fish are dried in the sun, or smoke-dried by being hung from the top of dwellings, then wrapped in bark, or packed in rude baskets or chests, and stowed on high scaffolds out of the reach of dogs and children. Salmon are opened, and the entrails, head, and back-bone removed before drying. ”

“ He generaly gives a fish or part of one to some one of his dependants, many of whoom set round him, and then takes up a very small peice of that that he has broke into the salt water in the ends of all the fingers of one hand and sucks it into his mouth to get with it as much salt water as possible, every now and then taking a small sup of it either out of the palm of his hand or the cocoa nut shell. ”

“ If immersed after death, the entrails of the fish, absorbing too little salt, would corrupt, while the skin would present a deceitful appearance. If established usage was departed from, there would be the risk of our having at table beautiful fish, which on being carved would be rotten. To see if the conditions of cure have been fulfilled, the merchants on making a purchase always open the mouths of the fish, in order to smell them.” An insertion of powdered salt into the insides of the fish completes the operation. ”

“ The climate is excessively warm, and there is an abundance of fish (alewives) adapted to preservation by pickling in a region where an industry might well be built up and where repeated efforts to salt fish in the past had failed. Accordingly, the interest of local fishermen and dealers was enlisted to cooperate in the undertaking, and an experienced fish packer from the Chesapeake Bay region was sent to Florida, after he had been thoroughly instructed in the technology of the process, to try salting by the proposed method on a small commercial scale. ”

“ When the fish are cleaned, proceed to salt them, using plenty of coarse salt and rubbing each fish well inside and out. I found it best to pack them one over another, either on a board or into a big wooden tub, till the next day, then give them another rub over and begin stringing them on to long thin sticks or withes, an equal number on each for the convenience of counting, and do not run them too close together, or they will not dry so well. ”

“ Many, and those the largest, do not appear to leave the salt water, and are found in the small bays and inlets. In the fall, when the cold weather sets in, they retire to the salt water coves and lagoons, where they lie imbedded in the mud or hiding near the bottom, secure against danger, or discomfort from cold or storms. Advantage is taken of this peculiarity by the market fish [204] ermen, and there is a pond on Long Island, near Sag Harbor, and others near Point Judith, that are a source of great profit to their owners. ”

“ French salt sellers thus enjoy the height of protection; they are protected even from their colossal competitor, the sea!'
I do not know a prettier sight than that exhibited by a healthy aquarium on a fine summer's day; the effect of the sunshine upon it being to cause innumerable bubbles of oxygen—that look like balls of quicksilver—to form on every weed, shell, and smallest pebble. On looking through the transparent sides of the vessel, small particles hitherto resting on its base, may be seen slowly arising to the surface of the water, each buoyed up by a miniature gas balloon. ”

“ There are reasons for expecting that the improvements made in the salting of other fish, particularly those which depend on the use of a very pure salt, will find application in the mild curing of salmon.
14. Fats undergo certain changes after the fish is salted, resulting in a condition known as "rusting." Rusting consists of oxidation of fat after the latter has been split into free fatty acids. This splitting is caused by tissue enzymes in the presence of warmth and moisture. Oxidation is brought about through the agency of light in the presence of water. ”

“ From the great number of freshwater forms which we see at this present day acclimatised in, gradually acclimatising themselves in, or periodically or sporadically migrating into, the sea, we must conclude that, under certain circumstances, salt water may cease to be an impassable barrier at some period of the existence of freshwater species, and that many of them have passed from one river through salt water into another. ”

“ Only the queer ones—and there are many—who want three kinds of boats, and nine kinds of bait, and a deep-sea diver for a boatman, and tackle that cannot be broken, and smooth, calm seas always, and five hundred pounds of fish a day—only that kind complain of Long Key and kick—and yet go back again!
Sailfish will draw more and finer anglers down to the white strip of color that shines white all day under a white sun and the same all night under white stars. But it is not alone the fish that draws real sportsmen to a place and makes them love it and profit by their return. ”

“ Certain kinds of shellfish, for example oysters, mussels, cockles, live in the sand or attached to the stones or seaweed on the seashore, generally between high and low watermarks. They obtain their food from the water as it streams over their gills. They require adequate room for growth and development, and constant irrigation by water containing sufficient floating food. When mussel beds or oyster beds become overcrowded, the fish are ill-nourished, their health is impaired and their growth is arrested. ”

“ Conclusive reasons are that no water fowl or fish can live in an ocean of salt water. Strictly salt waters do not furnish any food; but only in bodies fed by streams of fresh waters, as in bays, inlets and mouths of rivers, and adjacent to the coast line of continents or islands where fresh water from springs and rainfalls contribute to produce growth and substances suitable for food. ”

“ It is the custom not only to impregnate nets with salt, but also to throw part of that commodity into the water, to blind the mischievous elves, who are said to prevent fish being caught. The salting process was carried on at Coldstream very recently, with a result highly satisfactory to the operators, if not to others.
A ship captain has informed us that, when a young man, he incurred the displeasure of an old seaman, with whom he sailed in one of the old trading smacks between Leith and London. ”

“ If I got twenty strikes and caught only four fish, very likely the smallest that bit, I most assuredly was not doing skilful fishing as compared with other kinds of fishing. And there is the rub. Sailfish are not any other kind of fish. They have a wary and cunning habit, with an exceptional occasion of blind hunger, and they have small, bony jaws into which it is hard to sink a hook. Not one of my sailfish was hooked deep down. Yet I let nearly all of them run out a long line. Moreover, as I said before, if a sailfish is hooked there are ten chances to one that he will free himself. ”

“ Many of the fish which pass the greater part of the year in salt water spawn in fresh, and some fresh-water species, the common brook-trout of New England for instance, which under ordinary circumstances never visit the sea, will, if transferred to brooks emptying directly into the ocean, go down into the salt water after spawning-time, and return again the next season. ”

“ Many fish are skinned before they are salted. It has been observed that a skinned fish will cure almost twice as quickly as an unskinned fish. This is because salt penetrates the meat of the fish at approximately twice the rate at which it penetrates the skin. It is desirable, therefore, particularly in hot climates, to skin the fish before salting. This, of course, is only commercially practicable with certain large kinds of fish such as cod. ”

“ In this way each individual fish is first of all thickly coated with salt in the rousing tub, and adjacent layers of fish in the barrel are also separated by a layer of salt. In this packing process, it is important that the fishery salt used should be coarse, reasonably hard, slow in dissolving and present in considerable excess. It should be coarse enough to prevent the fish from touching each other, thus enabling the brine to penetrate to every part. It should be hard enough to withstand the pressure of the fish in the barrel. ”