Title: Changes in chemical content and yield of herring (Clupea harengus) and blue whiting (Micromesistius poutassou) under different methods of salting.

Salting is a traditional method for preserving fish in Sri Lanka. In recent years fish salting has diminished because of little progress in the salting technique, and improved freezing techniques. A study was conducted to obtain a better understanding of various physical and chemical properties of fish muscles during salting. Samples of herring (Clupea harengus) and blue whiting (Micromesistius poutassou) were salted in different brine concentrations (10%, 15%, and 20%) and different fish to brine ratios (1:1 and 1:1.6), which was followed by dry salting and storage.

Herring had more yield than blue whiting at the end of storage but there was no difference in yield among treatment groups within each species although differences were observed after brine salting. After rehydration the results were the same.

The effects of salt uptake, weight changes and chemical changes on the fish during the salting process was observed. Differences in salt uptake were not detected at the end of the process for different salt concentrations or fish to brine ratios.

Both species gained salt nearly to the same level at the end of the process, despite different fat and water content of the muscles. These results may not agree with the results of other research on other species (using different methods), which show that fat and water content influence salt uptake. This should be an issue for further study.