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Toua laa autraa axamplairaa originaux aont fllmte an comman9ant par la pramiAra paga qui eomporta una ampralnta d'impraaalon ou dllluatration at an tarminant par la darniira paga qui eomporta una talla ampralnta. Un daa aymboiaa auivanta apparattra aur la darnlAra imaga da chaqua microficha. aalon la caa: la aymbola —^ aignlfia "A SUIVRE". la aymbola V aignlfia "FIN". Laa cartaa, planchaa, tablaaux, ate, pauvant Itra filmte i daa taux da rMuetion diffiranta. Loraqua la documant aat trop grand pour ttro raproduit an un aaul clich4, 11 aat film« k partir da I'angia aup«riaur gaueha, da gaucha A droita, at da haut an baa, an pranant la nombra dimagaa nicaaaaira. Laa diagrammaa auivanta illuatrant la mithoda. ftaoeon MtoiuTiON tbt cnait (ANSI ond ISO TeST CHAKT No. 2) A APPLIED IM^GE >6$3 East Uoin SIrMt ?ffif"!f' •*" *""* '♦«» US* ('1«) 482 - 0300 - PXon. (716) 288-5989 -To. ?5«S^*.: ,;^l^-r*f^»^ f^=^.-.-'V..B. By Mill Olivk Oai! ''attmson, M.A., M.B.. UniTmity of Torouto. 1. UraODUCTION. The prutluetion of finnan haddie it an industry of lome importance on the coatta of the Maritime ProrinoM. Thi» importance, however, it not nationitl, in degree, as !'« **" •**"* ^™**'*'' **••*• '^^'^ " n°' *h8 demand on the market for finnan haddie " Made in Canada " that there might quito well be, if it were made to bci-ome the equivalent of the Scotch article of diet in Ha our and texture. The proceues u»ed in both countriea are somewhat similar, it is true, being based on the original method used in the little Scottish town of Findon on the north coast. Variations wcrt> intro- duced by the different fish-curers, which were considered expedient or profitable to them, but at time* detrimental to the culinary ralue of the fish, upon which followed a lowering of both the market value and the demand on the market for this excellent fo.«l«tuff. The point of first importance in the Scottish industry was the improvement of the flavour of fresh fish, and, of second importance, was the preservation of the fish. Thc8e are in the reverse order in the industry as developed in this country. Many of the markets are far distant, and flavour has been sacrificed to prewrvotion, but often inferior, second-rate or slightly tainted fish are used in producing the finnan haddie, so that the quality of the finished product is poor or, at any rate, not to be relied upon. The best of the catch U put up for exportation on ice. fresh, and until these first quality ones are used to make finnan haddie, the Canadian market will not increase its demand for them, the consumer preferring to purchase the fresh fish off ice rather than the smoked one of doubtful origin and quality. It is surely the part of wisdom to create the demand on the market by first producing a n.j.-e excellent haddie, and then to encourage fish curers to reach and keep up that standard of excellence. 2. SCOTTIBH UKTHOD. The method of produciiuj finaan baddies, as practised in Aber«ieenshire, the most important Scottish centre of the industry, includes ,- proBzc«rpt from H. M. Smith's and FUheries. 1»0I. 'Note on Scotch Methods, etc." U.S. Commli.. on J^^h in DBPAKTUKST Of TMK SAVAL MKMVICK • OCOROC V, A. 1»tt 9. CAMAMAN vrriino. (1) No vrrtvbral rut i* roaiie after *plittiitir. Bx'ttrioliiirical tr*i» of the ^»h under the hai-kbone of finnan haddie only forty-cifht hour« old gav« ptMitive culluree of trimmtth.yIiimine-i>nKiu HkIi are allowed to stand one to thret> days before curinir, oatenaibly to allow the blood to drain away, but thi* can he accompHihed in one horr on ioe^ io that one faili to lee the point of thia lurk of ex|iicditiou»np«ii. 4. CIlNniTHINH KttMrNTIAI. DIR HI PRRIilR PHoOl CT. The endeavour wus made to determine, if poMibli', what were the optimum con> dition* for the production of finnan huddic par eirrlUnir on tli<- <-at an fuel, and the demandx of distant markets; and under these latter circuinstanc<>s a rertniii sacrifice of flavour to preserv- ing prop«>rty must be made, still, it is quite within the limits of poasibility to so stan- dardixe the industry that thes<> variable condition* would be altered to suit the i -'uire- mentH of the market for which the fish were dcMtiiied. These variable conditions are: — (1) Time of the fish in brine. (2) Quality of brine. (3) Quality of smoke. (4) Time of «mokinir. (5) Method of splitting. 5. 8CIK.\TiriC TKSTII Of Cl'RINO METHODS. Most of these conditions were varied in the teats described below. The record of the flavour of the different baddies when cooked was made from the opinions obtained from several individuals to whom were given samples of the various products. Experiment 1. — The first haul of haddock were cured according to the method used by certain of the New Brunswick curera— except that here, as in each teat, perfectly fresh fish and of approximately the same sice wcr" u«ed. That the fish should be of the same siae and weight is important, as a comparison otherwise would be obvioualy inaccurate. Experiment 2. — The fish in this lot were smoked for varying periods of time, the •altiug being constant. Experiment S. — In this the conditions were reversed. .Smoking time constant and time in the brine varied. Experiment 4. — Small fish were used and both conditions were varied to produce a delicately flavoured lightly-cured fiah. Experiment 5. — In this the preservative value of the salt content of the fish is ahown and its limit, as far ain iialatibility is concerned. Experiment 6. — In this the method is applied to the hake. Experiment 7.— Proves the advisability of the dorsal incision. > Bacterioloctcal examinations were made by Dr. F. C. Harrison, MarDonald CoUeaa, and his report appeara In the present volume of Biological Contrlibutlona. aMoKisa or haddock in SCMIONAL PAPf ft No. 9U lUfar- No. t.. Jul/ an, iMIm. Nn. a. No. 8. AufQal S AugiMl 4, ooo down l*r«|iarMiiMi. Hnlit kMiwiiiially Kvlaomtod. Kepi OB io* o»t; — No 4. Aufuat 10; ima doMB Mnall fbh Mil •M.HntiiiUly- •vnevnlvd— wadi •dflmi 8|'*miin«IIy ■vlwi-nUad. lUlUaff. 16 aiiaqUr' lirilM nl •ulilFtcnt «HM«n tmkia to finti i llah. ThM fJlow "I kt dfsir « . '" ID nilDUlM »hoM uud ti which WM •r' !jd ano- mAk. lA horn KMMlkik mh.' ,, „n« ilrm Ckilutir Urh h».i»n l4*nlwi»d llr». — Kifn vpfy dry— •Inoat tirituv. IM hour* II boun lA honn S hoon. 10 huun. 15 boun. (M 10 buum. 10 houn. 2. IS hiiun. Atiout 10 houn until brown colour. Verj. windy day . Cuiiiur li«hl Immn. rWh aiifl. Ilaruur-delkale. Colour datker. riMh-Arm. Ilariivr - Moxllvat. Pnwerrwl 4 daya. K>c«llenl flavour l^h no* liiufh Bor Urn «aily. Dwh loo Mtlty hul nol toutfhvned Hall i^HilJ be w- nwivKi by pteviouM "•kinif. Ti'Kturc toil touch. I'nverved 17 day* at 10- C. t. Iaaulllet<«Uy fla- vourad. 3. Still moid - fla vcMr dflieiooii. S, Fleah oruniUy — did not hold lo- ftether in Cook- iii«. Prewrvad nine day*. t. Klavour not lo RDod aa w>.«n •ailed 16 BiiniiM but fleah Kmiar and of better keeping quality . Flavour— (omewhai coananetl teiture- otherwiiM- good. Rnoeaeive nil t«- moved by thiae waahingn previoua to cooking — 90 niinuiea. Klbviiur— about the •anieanabote. Preiwrved— 8 dayi lo 30. Texture ooar..rn- ed lomcwhat. Flavour— inferior to liadtlock but reaaun- ably good. Texture^inferior lo haddock, but reaaun- ably good. Too aalty— much too long for theae Hah which ai« thinner than the haddock. 178 DEPARTMBXT OF THE yAVAt BEBVWB 8 QEORQE V, A. 1018 Deiaiit of Experiment 7. — Eatimations of the NaCL content of the fish muicle and inner portions to determine approximately how much the flesh under the backbone absorbed within a given time. The portions were extracted with 10 vols, water for three hours with frequent stirring — 10 cc. of the boiled filtered extract were used in the estimations. Exp. No. Sample. cc. N/ll ailver ni- trate uaed. Equivalent in gnmM NaCL Per cent in moiat inuaci*. 88 84 87 86 Salted jl hour, fleah under bone. . Salted 2 houn, fleah under bone . Salted 4 hours, finah under bone . Salted 4 houn, fleah from aurface 1 966CC 2'6 cc 8 28 cc 11 OS cc 001966 0026 00826 1106 1 966 2r 838 11 06 Obviously, this table shows that it takes some four hours for the flesh under the bone to approximate that of the external portion of the flesh in salinity, and affords a strong argument for the exposure of the back muscle to the saline by making the vertebral cut 6. CONCLUSIONS. (1) The splitting of the fish in the usual way, but also making an additional cut along the vertebral column is the most effective method of preparation. (8) The fish are freed from blood by allowing to remain on ice 1 to 2 hours. They should then be washed freely with fresh water. (3) Small fish should not be salted more than 15 minutes. Larger fish up to four pounds should not be salted more than one hour if the texture of the fish is to be pre- served, and half an hour is the optimum length of time in saline for the fiavour of the fish. (4) Ten hours over a beechwood sawdust, or old-wood smoke produced a delici- ously flavoured fish. Fifteen to eighteen hours browns and dries the fish and aids in its preservation by more thorough drying. These conditions should be altered to suit the market, the more lighty cured fish being utilized in the home markets and the heavier-salted for the distant ones. The chief condition to be emphasized, however, is the utilization, for the production of finnan haddie, of first-class perfectly fresh 'haddock, and the keeping of it cold after it is prepared.