cover image: The Preservation and Curing of Fish

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The Preservation and Curing of Fish

1909

In Madras curing yards public or private the soil has for many years been soaked with the drainings from fish often highly decomposed and as the disinfecting influence of the sun does not reach beyond the surface the soil is full of putrescent and putrific matter and of the putrefactive bacteria ; as for the sheds when they are in use especially in the pit treatment of fish the stench of the [...] The application of the word will be seen as the several precautions and processes are mentioned in which carefulness is so often lacking; the proper treatment of the fish when caught and in the boat the proper cleaning of the fish its removal to"5 the curing yard without delay its protection from sources of taint the proper application of sufficient salt in its best form for striking " the was [...] Similarly the blood of the fish is the part most readily decomposed and it is necessary therefore to remove the gills -which are fall of blood and as much of the blood in the fish as possible by washing and scrubbing; when the head comparatively of no value the fish is frequently decapitated and the body split so that most of the blood is removed and little but clean flesh is left. [...] The success of the experiment is of course largely dependent upon (a) the immediate removal of the viscera after the capture of the fish ; (b) the careful handling of the fish both before and after evisceration ; (c) the thoroughness with which the walls of the abdomen are washed; and (d) the care with which the fish are packed. [...] Unfortunately— from the point of view of food preservation—the conditions in the tropic's strongly militate against the carrying out speedily and copletely of these essentials so that the preservation of animal food is very difficult ; such are the heat of tho climate which provides the optimum temperature for the development of bacteria ; the moisture of the secoasts which is equally favou
agriculture environment
Pages
128
Published in
India
SARF Document ID
sarf.142538
Segment Pages Author Actions
Frontmatter
i-ix F.A. Nicholson view
Chapter I
1-11 unknown view
Chapter II. Putrefaction
12-17 unknown view
Chapter III. The Use of Preservatives
18-22 unknown view
Chapter IV. The Keeping of Fish Alive
23-27 unknown view
Chapter V. Methods of Preservation
28-28 unknown view
Chapter VI. Refrigeration
29-31 unknown view
Chapter VII. Desiccation
32-37 unknown view
Chapter VIII. Desiccation by Heat Salt and Pressure Combined
38-50 unknown view
Chapter IX. Madras Methods of Desiccation
51-63 unknown view
Chapter X. Pickling with Salt and Vinegar
64-72 unknown view
Chapter XI. Smoking
73-81 unknown view
Chapter XII. Other Antiseptics and Preservative Methods
82-93 unknown view
Chapter XIII. Canning
94-103 unknown view
Chapter XIV. Explanation of Terms
104-114 unknown view
Appendix I
115-116 unknown view
Appendix II
117-119 unknown view

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