No. 2 (J921) REMARKS ON CANNING 83 



they become light enough to rise in the oil. It is well to keep a 

 thermometer (capable of marking up to 400° F.) at the pan, so as 

 occasionally to test the temperature of the oil. 



The grilles when removed from the oil are placed on a sloping 

 surface adjacent to the frier so that the surplus oil may drain back 

 again. 



There should be a rack close to the frier, so that the grilles of 

 raw fish may be stacked there from the drying ground and be ready 

 to the operator's hand ; this saves confusion and waste of time. 



98. Instead of frying fish in oil resort may be had to ' baking ' 

 the fish either by hot air in an oven or by ' dry ' steam, see para- 

 graph 63 supra. Sardines have been successfully steamed in 

 the Beypore factory ; the process is very rapid and cheap since 

 30 or 40 grilles can be steamed in two or three minutes and 

 there is no expenditure of oil ; the steam being at a high tempera- 

 ture and containing also a vast amount of latent heat, drives out of 

 the fish, when condensing upon it, a quantity of the interior 

 moisture by vaporising it in the shape of steam ; the fish when 

 taken out are found to be thoroughly cooked and firm and bear 

 packing and transport perfectly well ; it is only necessary to 

 re-dry them for a few minutes in the sun or in a drier to drive off 

 the moisture condensed on the surface of the fish. But for steaming 

 a proper arrangement is necessary so that the steam shall be dry 

 and the fish readily accessible ; it is understood that in America 

 a continuous method is available. 



Two precautions, however, are necessary in steaming: — 



(1) that the steaming be not continued too long, for in that case 

 the flesh is apt to become unduly dry ; the length of time should 

 probably not exceed I minute for small sardines from the time that 

 the temperature exceeds 212°, and 2 minutes for larger ones ; 



(2) that in packing steamed sardines in oil 25 to 50 per cent 

 more oil should be used than with fried sardines in order to supply 

 the fish with the additional oil which fried sardines retain on their 

 surfaces and absorb ; or the fish may be dipped, or bathed for a 

 few minutes, in fresh, pure oil. 



If these precautions are observed steamed sardines may be as 

 good as the best fried sardines; otherwise they are undoubtedly 

 inferior. 



99. (5) Packing. — It is assumed that as soon as a batch of fish 

 (sardines and mackerel, etc.), comes in, the superintendent orders 



