210 THE WEALTH OF THE SEA 



ten years the supply of this fish has been insufficient 

 to meet the demand. For this reason, large quantities 

 of blue-fin tuna, yellow-fin tuna, and striped tuna 

 have been packed. Yellowtail and bonito are also 

 canned. Fishing for tuna is great sport, as the fish 

 are of large size and are caught on hook and line by 

 men in motor-boats. These fish range in size from 

 twenty to more than two hundred pounds. Because of 

 the bad taste of the oil which these fish contain they 

 are cooked with steam before they are packed into 

 cans. This effects a partial extraction of the oil. Af- 

 ter the cooked tuna has been packed into cans a 

 vegetable oil is added. 



Canned mackerel is becoming popular. Much of 

 this fish is canned in California and Japan. Recently 

 the fish salters have begun to can both fresh and 

 slightly salted cod and haddock. This industry prom- 

 ises to give the cod-salting business much competi- 

 tion. 



Miscellaneous Preserved Fishery Products 



The Europeans preserve fish in many ways that are 

 almost unknown in America. Marinated or pickled 

 fish are very popular in continental Europe, espe- 

 cially in Germany. In Italy and other countries of 

 southern Europe, fish are marinated by frying in hot 

 oil and then packing in spiced vinegar ; in Germany 

 the fish are prepared for the vinegar pickle either 

 by baking and frying or by salting in salt brine or in 

 brine containing some vinegar. Russian sardines are 

 also pickled fish prepared by first salting the sar- 

 dines or young sea herring in strong salt brine and 



