Among the methods adopted for the curing of fish in India the practice of
pit curing common in certain parts of the Madras State and the neighbouring
region of Travancore is of considerable interest for several reasons.
Broadly speaking the method consists in burying the fish after salting in
mat lined pits for varying periods ranging from a few days to a fortnight
or more before marketing in a partially dried condition without any further
washing or drying. The products possess a distinct flavour and taste much
appreciated by some sections of the public in the eastern parts of Madras
State. However the process is mainly adopted by private curers outside
the Government curing yards and the quality of the commercial samples
leaves much to be desired due to their unwholesome appearance and commonly
observed infestation with maggots (Krishna Pillai et ah, 1956). Since
pit curing forms one of the main methods of curing around Mandapam,
it was considered desirable to undertake a comprehensive investigation of
the local practices relating to this cure and the keeping quality of the products.
A knowledge of the biochemical changes occurring during maturation
under semi-anaerobic conditions which constitute the basis of this cure
is necessary for obtaining a better product by this method
