72 Wis 1S BUREAU OF FISHERIES 
TABLE 3.—California cannery, fish-flour, and edible-oil plant production, season 
June 1, 1925, to May 31, 1926—Continued 








Other sizes Gallons 
Cases equivalent Meal Ratio Oil oil per esc a 
District other sizes = cases ors per ton, gallons i fonothor 
packed |o penne meal offal an purposes 
Wiontereysaos 2 eo 37, 220 35, 956 1 6, 393 Sail) ele O89 8a 30.8 26, 248 
San) Pedro=2- 2-252 -225- 16, 492 16, 361 5, 962 5 658, 817 22.4 31, 729 
San-Diego*-=> = 2 —= 16, 373 13, 065 467 5.5 43, 995 17 4270 
Northern. aliformia ls) See sane es ee 20 Bah 2, 629 DA ALLEL BS 
Total, all districts. 70, 085 65, 382 12, 842 5.3 1, 816, 424 26. 6 8, 247 




1 262 tons fish flour produced, not included in meal production. 
2 592 tons used for salting purposes, 4,468 tons used for manufacturing fish flour, 1,188 tons used for manu- 
facturing edible oil. 
3 1,729 tons used for manufacturing edible oil. 
4270 tons used for manufacturing edible oil. 
For the past few years California pound-oval sardines have sold 
at the factory for about $3.50 to $4 per case of 48 cans. At this price, 
which little more than covers production costs, it is evident why this 
product is finding a good market. In the United States, for instance, 
individual cans sell for 10 to 20 (usually about 15) cents. It is 
difficult to get more food value for the money. For this price one 
gets about 1 pound of high quality protein and oil ready for imme- 
diate consumption and in a form that keeps in any climate until used. 
In many places throughout the world there is a big demand for such 
a product as California pound-oval sardines. If the price can be 
kept low the demand is sure to increase. Although the market for 
pound-oval sardines in tomato sauce has not been large in the United 
States, this product has, to a large degree, supplanted similar im- 
ported articles. It should be possible, however, to increase the 
demand considerably if the likes and dislikes of American consumers 
were studied and if the product were properly advertised. 
FOOD VALUE 
Canned sardines, like other fish, both fresh and preserved, are ex- 
cellent food, being especially rich in good quality protein and fat. 
Although no oil is added to the can with the sauce, pound-oval 
sardines generally contain about as much fat as the average run of 
sardines that have been packed in oil. Since representative analyses 
of pound-oval sardines have not been published, several are given in 
Table 4.8 
8 For extensive data on the composition|cflquarter-oilfsardines see: ‘“The!Maine Sardine Industry.” By 
F. C. Weber, H. W. Houghton, and J. B. Wilson. U.S. Department of Agriculture Bulletin No. $08, 
126 pp. Washington, 1921. 
Similar data for European sardines are given in the following paper: ‘‘Methods of fish canning in Eng- 
land.” By J. Johnstone. Fishery Investigations: Series I—Freshwater Fisheries and Miscellaneous, 
Vol. II, No.1, 25 pp. London, 1921, 
