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CHAPTER XVI
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Products from the Sea.
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PRESERVED FISH
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CHIEF among the products of the sea are the sh, and it is
only just that in this chapter some mention shôuld be made
of those who become renamed after deathby such names as
kippers, bloaters, and’Finnan haddies.
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There are four methods “by which sh may be prèserved:
by freezing, drying, salting, and smoking.
Freezing is only used ‘to preserve the sh for short periods
until they can be put on the market in a'fresh condition.
Steam trawlers carry ice and salt,and the sh immediately
after captureare cleaned andpacked away in salt and ice,
where they remain until the complet-bn of the voyage.
On the return of the Vessel to hâæboür; the sh after being
sold are once more packe‘d in fresh ice and taken direct to
the shops where they are displayed for sale ready to be '
cooked.
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The other three methods,. drying, salting and smoking,
are used when it is necessary to'pr'eserve the"sh for longer.
periods so thatthey
'be“always procurable on
the
market when fresh-sh cannot be:obtaiiæd: -
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Drying.is not practised muCh in northern chmates, but
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is a. very common method in warm—. and -troplcal countries
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where the sun’s heat ‘is sufcieny strong.
The
sh are
generally cleaned and cut open, and
laid in the sun» ‘{nül
they
hard and
dry,-' sometimes after a prev1ous
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