126 U. §. BUREAU OF FISHERIES 
In the experiments a number of frying tests were run at different 
times during two seasons upon fish that had been prepared for frying 
by various drying conditions. Some information on these experi- 
ments is given in Table 10. These results furnish further evidence 
of the wide variety of conditions that can be used successfully to 
prepare fish for cooking in hot oil. They show, too, that higher 
temperatures and shorter times than those used by California sardine 
canners are practical. 
When the air temperature is raised too high, the wires of the flake 
or moving apron become so hot that they cook the skin of the fish 
wherever they touch it. The marks made are quite prominent, and 
when the fish are placed in hot oil the sudden tension brought about 
in the skin tears it apart at these marks. No trouble was encountered 
from this source when the air temperature was around 140°. It is 
not advisable to use air having a temperature much above this, 
especially if the velocity is high. High air velocities intensify the 
effect of temperature, due to the greater heat transfer brought about. 
It is necessary, however, to use a relatively high velocity because this 
hastens drying. 
TaBLe 10.—Frying tests with California pilchards dried under different conditions 
(Temperature of oil, 230° to 240° F.; time, 7 to 10 minutes] 








Air Veloc- Per 
Drying tem- | ityin | Time pies 
experiment Size of fish pera- feet in Geen Notes on frying test 
No. ture, per /minutes ayaa 
°F. | second 8 
1Q0CSEC eee eS Large” ovalse7=- 115 646 30 3.5 | Fried satisfactorily. 
1 Gamer © Mocs Te. eres Coleen Says S53 150 623 15 3.0 Do. 
10) oe Set Se ae ee (sie BS ees el aS 150 623 15 3.1 Do. 
yess OE Es ees Medium “‘ovals’’_____- 149 646 10 3.3 Do.! 
De tS SS (obo) as See oe eae 150 646 10 3.5 Do. 
B= eee Medium large ‘‘ovals’’_ 140 900 15 3.9 | Skins broke.? 
(30D ss ete = oe (ce eee 160 900 10 3.6 | Fried satisfactorily. 
W0crL SS (0 (cj pee Bs Bie ee 180 900 5 2.0 Do. 
30d - == sek ase bs OO c,5 St Ee ee TM 200 900 5 2.9 Do. 
[last sseees Medium “‘ovals’’_____- 170 900 10 3.2 | Skins broke in hot oil, start- 
ing at flake marks. 
FSMD Le Ese ATR oes Got S84h4- ees 152 900 10 3.4 0. 
Wel ee Sees Pee (05. -— 2. 22a 142 900 15 4.3 | Fried satisfactorily. 
Feb. 14, 1924__] Large ‘‘ovals’”’________- 160 | 1,400 12) 1 Skins broke in hot oil, start- 
ing at flake marks. 
1D Yo Seen (ene doiS ea ee 140 | 1,400 1 fol ape on Fried satisfactorily. 
Dose ss econ does 2 ae es 140 1, 400 LL ee. oe Do. 
Dos mbs¢)| ber Oe 262 14ieds ig exyir 140 | 1,400 LD) | Sete oye Do. 
1 Made good canned product. 2 Why some of the skins broke can not be explained. 
In later experiments in connection with a new method of preparing 
the fish for canning considerable experience was obtained in toughen- 
ing the skins of large and small California pilchards and Maine 
herring. In these experiments air having a temperature close to 140° 
and a velocity from 1,400 to 2,000 feet per minute was used, the time 
being 10 to 15 minutes. Excellent results were obtained with these 
conditions. Although none of the fish were fried, it was evident that 
they would have stood up well under such treatment. 
