Английский язык. Дьякова Н.П. - 52 стр.

    fibre brush                         волокнистая щетка
    to rinse                            полоскать
    belly                               брюхо
    to expose                           выставлять к солнцу
    sufficient                          достаточный
    moisture                            влага
    flesh                               мясо
    to acquire                          приобретать, достигать
    peculiar                            особый
    flavour                             вкус
    to mature                           созревать
    matured                             созревший
    raw                                 сырой
    gonads                              половые железы
    firm                                плотный


                                         Вариант 3

Задание 1. Прочитайте и переведите текст.

                                     DRYING OF FISH

      Pacific salmon cured fillets are processed only from the highest quality fresh fish –
large chum salmon, chinook salmon, and large or medium-sized red (sokeye) salmon.
      The fish are dressed by cutting the belly away from the back. The cut is made
from the shoulder bone, 1.5 cm. below and parallel to the lateral line as far as the anal
fin; the belly together with the anal fin are severed by a turn of the knife. The head and
dorsal fin are then cut off and the viscera removed. The back is freed from the kidneys
and blood by means of special scraper. The fish is then washed, and slime and other
impurities scrubbed away with a brush.
      After gutting and washing, the pieces are graded according to the size, and then
they are salted in cold premises, the back rubbed with salt from tail to head and put
in the vats with the cut sides uppermost. At a fish temperature between 70C and 150C
each row of fillets is sprinkled first with 18 per cent of salt, then with 15 per cent
of ice, then again with 6 per cent of salt. Total requirements in relation to fish weight
are 24 per cent salt and 15 per cent ice.
      After five or six days, when the fish have a salt content of 8 per cent, they are im-
mersed for four or six hours in a tank with fresh water in order to prevent a salt crust
forming on the product during open-air drying. After soaking and washing in clean wa-
ter the fish are hung on racks in an open shed, protected from the sun and rain.
In dry weather they take about a month to dry. The finished, dried product has a salt
content of 6 to 14 per cent and 45 to 55 per cent of moisture.



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