PREPARATION OF FISH FOR CANNING AS SARDINES '! 
By Harry R. Brarp 
Chief Technologist, United States Bureau of Fisheries 

Page 
Primo enione } see et ris 2 NES eget Ee 68 
Commercial methods of preparing the fish__ 69 
Gahifornia methods 522 9 are eee 69 
Lette Urs Se ae es ee 2 oe See eee 70 
TRE TG es UG ee ae eee lee De ee eS 72 
Preparation of fish by the frying-in-oil 
ATIOUH Oo Ares eon ee se eS 73 
Preparation of fish by ways other than 
Ol Sens ee ee ee 85 
IVETID IBUNOUS= ee eo See th et eke 88 
Moreignwe¢hods. 4 ewe 2b ak oe oes a 89 
Amoncan Giniculttes: = .2.2.ss<-=-5.-5 90 
General considerations__-_---------------- 90 
Technological considerations 90 
Hix perimental part <=)” 2=2-=—- == 2 92 
General Summarys 22 S90 ee = Pees se 93 
Changes in oil used for frying sardines_------ 94 
imtreducuioneess. eter Tes <2 ee 94 
Previous work bearing on the problem.. 94 
LOE Gaby wk CUVEE FS OS pS Se ll ie Le 95 
i} ahi Sie es BE eee ee 95 
Changes in quantity and composition__ 97 
Chemical and physical changes_________- 98 
Mechanical and chemical treatment_.--. 99 
HDISCUSSI OMe kee ee eee 99 
Methods of improvement___.._.-.----__- 99 
HEminating trying In oil) --.- = 2s _ 102 
Methods of preparing the fish_____-___-__- 103 
HUTOO MEMO te ea oe Ee 103 
Her VATIPM ET OUeaee ee nee keene | 103 
Cookingiinwbrine?__4 ecb Fe bey ate 104 
Experimental results____........____-- 105 
Procedure recommended ________-_-___- 106 
Recommendations regarding equip- 
NT CER es Serta ore eee eo ne ee ne 106 
SEAMING NS ae Fal oe Soe ee eo sa be 107 
IXMerLIMeD pal TOSULS 52 == ee kee 108 
Procedure recommended ______-_-_-_--__- 109 
Rawaparkin gst. ior. ae Le hd Lee 110 
Experimental results____._.._...__---- 111 
Procedure recommended ____---------- 112 
Storing and shipping tests_______________ 114 
Experimental results____.____________- 114 
DSCRSSIGI SS =n SOS eR ee SEE aT 115 
Application of experimental results to 
thesVMiaine.industry. set 116 
Paniiaityaryanghetishs = 3. ee 116 
AL ROCIM CHIGH oe pe pa te een Pe a 116 
The role of drying in the preparation of 
fie Ashe. Sapir eS ie SORE 2 Sela 117 
General principles of dehydration___.__ 117 
AB EVS Cy a7 8h OF (CET aR icc re slate ea 120 
EX PETEICT LS oe eee a ey eee eee 121 
Moisture removed from raw and steamed 
fish by different drying conditions____ 121 
Relation of size to the drying rate_______ 121 
Temperature of the fish as a factor in 
(CLA Tay ADSI a IES “USSR Dy PRR ae RACE 122 
Commercial sardine driers____-_-_________ 124 
Rapid drying of fish before cooking___ 125 
PDISCUSSION tetas ee eee OL 127 
Application of experimental results______ 127 
RECOMmMENGSbIONS 6 joe eee 127 
Experimental part—Continued. 
New process for preparing the fish__________ 
General’ considerations. -—_ 22-222 tn ee 129 
High-temperature, high-velocity air as a 
means of preparing the fish______________ 30 
Experimental preparation of California 
DL CNATOS Spee ee on Lig: 5 a ee 130 
Equipment and procedures______________ 131 
Determination of the best conditions for 
Preparing Tne tisha 4 oe me Ne eer De 132 
Quality of products__--2-..-._--_222____ 136 
Storing and shipping qualities of the 
MACKS! aa oe ee OS ea 137 
Experimental preparation of Maine her- 
LN Pee ee eae eae ae Uae 137 
Equipment and procedure_______________ 137 
Determination of the best conditions for 
preparing, therfishias 122 were TPs cist 138 
Onality-of products! ost 140 
Storing and shipping qualities of the packs. 141 
Application of the experimental results to 
commercial operations in California 
anid} Maine nt at) 7 Ma ie oo 141 
Recommendations for cooking, drying, 
SndsCColin esas tee ee 141 
Equipment recommended for preparing 
and handling pound-oval fish_________ 144 
Equipment recommended for preparing 
and handling quarter-oil fish_________ 151 
Further recommendations regarding 
equipmoentie-? oe oie 52 Fate ts ee 155 
Production and equipment costs for pre- 
paring California pound-oval fish_____- 155 
Production and equipment costs for pre- 
paring Maine quarter-oil fish__________ 157 
Commercial development_-_________-_____ 159 
Application of experimental results to com- 
mercial operations in other localities____ 159 
Advantages and disadvantages____________ 160 
APDeNGIxoe eee ee toe eee es tee ee 161 
Changes in oil used for frying sardines_____- 161 
EIEyini pre xpPOuLM en issues ees ea eee 161 
Methods of preparing the fish_______________ 170 
Notes applying to the table_______________- 170 
Storage and shipping tests___._._._._._____ 190 
Partially: drying the: fish-=2. 222 ie 191 
IAS DAT AUIS! heen ae Ne IR as ee 191 
IPROCOG UNOS: tee, Sees ee a ee 191 
xperumental Gata. ste eo ee oe 192 
New process for preparing the fish__________- 203 
Summarized specifications for equipment__ 217 
Estimate of equipment and fuel require- 
ments for preparing California pound- 
OValihishies herr eer ca Nes ee, le cciet eee 219 
Continuous cooking and cooling unit___ 219 
Cooking unit using trucks_.___.___-.---- 221 
Estimate of equipment and fuel require- 
ments for preparing Maine quarter-oil 
and three-quarters mustard fish____-- 222 
Cooking unit using individual flake car- 
Biers se eee L. oe Se) es 222 
Cooking unit using trucks______.-.-_---- 223 
1 Appendix III to the Report of the U. S. Commissioner of Fisheries for 1927, B. F,. Doc. 1020. Tech- 
nological Contribution No. 34, 
67 
