THE SARDINE, MACKEREL, AND HERRING FISHERIES 135 



sardine is packed predominantly in one of the following styles and pack 

 sizes; 



1 pound ovals in mustard or tomato sauce 



1 pound tails in brine or tomato sauce 



6 ounce tinapa in tomato sauce 



8 ounce tails in tomato sauce 



8 ounce flats in oil or specialty sauce 



Several efforts have been made by the California sardine canners to 

 produce canned sardine specialty products rather than the relatively 

 expensive standard products currently produced, but with one or two 

 exceptions, such efforts have been unsuccessful. The exceptions are the 

 packs containing filleted sardines packed in oil or special sauces. For 

 these specialty products the headed and gutted sardine is passed through 

 a locally developed filleting machine in which two rotating circular knives, 

 set at a suitable angle, make two deep parallel cuts along the back of the 

 sardine, thereby separating the spinal column from the two fillets. The 

 fillets are usually not brined but filled into flat cans. When passed through 

 the exhaust box, a considerable shrinkage of the fillets occurs which is 

 compensated by cutting the fillet a little larger than can size. After pass- 

 ing through the exhaust box, the can is drained and oil or sauce and 

 spices and condiments are added. Then the can is sealed, washed, and 

 retorted in the usual manner. 



The Mackerel Fisheries 



The Pacific Mackerel Industry. The Pacific mackerel (Pneumatophor- 

 ous diego) has for many years been caught in commercial quantities 

 along the coast of California. Although this species of mackerel ranges 

 from northwestern Alaska to Baudras Bay in Mexico, the center of its 

 industrial utilization is in Southern California. Until 1928 mackerel was 

 essentially a fresh market fish with only minor amounts being utilized 

 for canning and salting. According to statistics, 600 000 pounds of fresh 

 mackerel were delivered to the markets during 1928. Since then, its 

 importance as a fresh market fish has declined. It was not until after 

 1928 that the landings of the Pacific mackerel were reported separate 

 from the jack mackerel (Trachurus symmetricus) which is not considered 

 a true mackerel. The statistical figures relative to the mackerel landings 

 prior to that date are, therefore, unreliable, but it is believed that the 

 major catch consisted of the Pacific mackerel. Since 1935, the take of 

 mackerel in the waters of Southern California have been steadily declining. 



Method of Fishing. When canning of mackerel started on a large scale 

 in 1928, it was found necessary to use more efficient fishing methods. 



