No. 2 (192I) REMARKS ON CANNING 73 



hermetically sealed tins ; they will then keep good for a consi- 

 derable time. Nothing is more dangerous either immediately or 

 after a short space of time, than bad rubber rings. On the use of 

 rubber rings and other sealing solutions see elsewhere (paragraph 

 40) in this bulletin. 



76. Disinfectants.— These should be used freely for floors, walls, 

 vessels, etc., but care must betaken not to use for tubs or other 

 vessels for holding the fish, any disinfectants such as the carbolic 

 (phenol) group which have a strong odour and which might affect 

 the fish. For such vessels sodium hypochlorite solution may be 

 used, the odour of which rapidly passes away as it does its work. 

 The use of preservatives with fish is mentioned elsewhere, e.g., 

 paragraph 92 and in the bulletin on fish-curing and preservation. 



Material. 



yj. For fish canning, which in this section will alone be dealt 

 with, these are — 



(1) fish of various sorts, 



(2) oils, 



(3) condiments. 



The/5// generally associated with canning, except of course 

 the salmon of the American and Canadian West Coast, are sar- 

 dines, mostly put up in oil but also in various sauces and, in the 

 Government Cannery, plain. Sprats or brisling are also canned in 

 vast quantities as quasi-sardines ; in America the young herring is 

 also used largely as a quasi-sardine ; in various places, herrings 

 and pilchards (the latter being the adult of the true sardine) are 

 canned ; mackerel are canned in Ireland (for America mostly) 

 and in America (U.S.A.); tunny is a very favourite fish in Medi- 

 terranean canning; prawns (called shrimps in the U.S.A.) are 

 greatly favoured ; crab meat, especially from Japan where the crabs 

 are of huge size, is greatly in demand especially in the U.S.A. ; 

 Canada supplies the world with lobsters; oysters are canned 

 to a vast extent ; other fish are also in moderate use. 



78. In India before the starting of the Government Cannery in 

 1911-12, only sardines were canned (in oil, tomato, and mustard 

 sauce) and by a single French canner, M. de Josselin, at Mahe. 

 The Government Cannery officers being struck by the comparative 

 abundance of other cannable fish, at once began to experiment, 

 and produced canned mackerel and canned prawns, both being 



