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Description: DRIED SALTED FISH - Damage may be due to overlong transportation, changes of climate, and to under curing and infection by red mite. Slight outside damage from water or humidity will cause certain depreciation even to well-cured fish (especially when packed in bales), the fish on the top and bottom of cases or bales becoming moist and damp; this is often the cause of the so-called "Dun" or "black-mite" (a type of fungus) . This is harmless and doesn't make the fish less edible, nor provoke deterioration, but it does spoil the appearance of the fish. The extent of damage by moistness, red-mite infection, etc. depends very much on the temperature during the sea voyage, ventilation on board and the temperature at the port of discharge. A slimy skin, soft or pulpy flesh, some what discolored with a musty smell, is not necessarily the result of water damage, but may be due to defective salting. This type of fish is easily damaged by seawater or contact with oil and grease, and is subject to a natural loss in weight when shipped from Norway during July or August. Dried salted cod, pollock, etc. shipped from Canada to various West Indian ports are usually cured fairly lightly and will not stand any delay, especially in hot climates. The first signs of deterioration are that the flesh of the fish starts to turn pink in the vicinity of the head of the fish. Eventually the fish deteriorates to the extent that it becomes a liquid mass. Care should be taken by the surveyor not to mistake this deterioration as being due to contact with water.
Index: 838
Commodity Name: FISH, FISHMEAL, FISH MANURE, etc.

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