Kannan av fiti í sild: Inquiry into the fat content of herring

Abstract

Inquiries made about the fat content of herring caught northward of The Faroe Islands show that the fat content attains its maximum about the l.th of august. At this time fresh herring contains about 20 % of fat corresponding with 60 % of water and salted herring about 21 % of fat corresponding with 50 % of water.

Sampels of salted herring have been analysed until the middle of october and no decrease of the fat content has been found at the end of this period.