CANNING SARDINES 79 
Taste 4.—Several analyses showing the composition of California pound-oval 
sardines 






Composition, by weight Chemical composition (in per 
(in grams) cent of total) 
Sample Total | e 
con- |nreat!Sauce| On| Mois-| Pro- | wat | Ash unde 
tents lmmtesieooce ture | tein ¢ ca aimed 
of can 
Raw fish (portion used for canning) !_______]_-_-____|_--___|______]____ DO OT PddeOo: | /t2060) Plsee j2aos= = 
Canned in ‘‘souse’’ sauce 2 Z 468 | 390 60 | 18 | 59.00 | 20.38 | 15.33 | 3.22 2. 07 
Canned in tomato sauce 2______ 472 | 379 75 | 18 | 61.25 | 20.75 | 13.08 | 3. 74 1.18 
Te, SAP ee A ee ed ees eee 470 | 371 79 | 20 | 62.30 | 23.10] 9.79 | 3.24 ays 
Canned in mustard sauce 2 502 | 412 77 | 13 | 62.00 | 24.29 | 8.19 | 3.51 2. 01 
Canned in tomato sauce.3__._......=....==-- 482 | 403 67 | 12 | 61.70 | 24.01 8.93 | 3.81 1.55 



_! From “A Comparative Study of the Chemical Composition of the Sardine (Sardina cxrulea), from 
California and British Columbia.”?’ By D. B. Dill. Ecology, vol. 7 (1926), pp. 221-228. Brooklyn. 
2? Analyses made by the Nutrition Department, University of California, for one of the California 
canners. 

Fic. 1.—Unloading pilchards at California sardine cannery 
PREPARATION OF FISH BY THE FRYING-IN-OIL METHOD 
Sardines are canned in modern packing establishments situated on 
the water front close to the fishing grounds. The size of the plants 
varies greatly. Some are able to handle only a few tons of sardines 
a day, while others can easily care for 150 tons in the same period 
of time. Most plants make extensive use of mechanical equipment. 
The methods described here are representative of those generally 
used in California in the preparation and canning of fried pound-oval 
