Title: Preparation of the Cod and Other Salt Fish for the Market: Including a Bacteriological Study of the Causes of Reddening (Classic Reprint)
Publisher: Forgotten Books
Publication Date: 2018
Language: English
ISBN 10: 0266428525
ISBN 13: 9780266428527
Binding: HRD
Condition: New
Weight: 317 grams

About this title

Synopsis

A practical look at how salt fish are prepared, preserved, and studied for safety and quality.

The book surveys the entire process of preparing cod and other salt fish for the market, from fishing and handling to curing, packing, and distribution. It blends practical industry details with a clear look at sanitary practices, temperature controls, and early bacteriological work that explains how reddening and spoilage can be prevented.

Learn how traditional fish handling and modern preservatives interact to keep products fresh.
Understand the role of sanitation, proper icing, and vessel practices in reducing spoilage.
Discover how researchers test acids and other methods to curb bacterial growth on salt fish.
See how industry data and field observations shape better shipping, storage, and processing decisions.

Ideal for readers of historical fisheries science and food preservation, this edition offers a window into early 20th‑century methods and the scientific mindset behind safe, marketable salt fish.

"About this title" may belong to another edition of this title.

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