Effect of magnesium in salting of cod.

Tressler observed in 1920 that impurities
such as calcium, magnesium, and sulfate
noticeably reduced the rate of chloride uptake
by fish during dry-salting. This effect,
though often quoted, has not been confirmed
so far as the writers are aware. Boury
(1934), in particular, did not detect substantial
differences in the dry-salting of herring
in the absence and presence of impurities.
The present note describes experiments
on brine-salting and dry-salting of cod
(Gadus callarias) in the presence and absence
of magnesium chloride.