The Light Pickle Salting of Cod

Abstract

Salting theory for the light pickle salting of cod on a commercial scale is discussed and data are presented on the salt uptake with respect to time, temperature, and location in the tank. Variation of salt uptake by fish was examined and the proportion of top-quality fish, in terms of the amount of salt appropriate to the various commercial grades, that could be expected from a given salting operation is calculated. A method for determining an overall transfer coefficient is suggested and a coefficient for the case in point calculated. A regression line for water and salt contents of the fish during pickle salting is given.