X CONTENTS 



PAGE 



lock and Cusk • Pacific Coast Industry • Statistics • The Vessel Fish- 

 ery • Short-Station Methods • Curing at Home Stations • Salted Cod 

 Tongues • Barreled Salted Cod. 



Chapter 18: Salting of Other Fish 375 



Introduction • The Salting of Salmon ■ The Salting of Herring • Round 

 Cure • Split Cure • Scotch Cure • Dutch Cure • Norwegian Cure 



Salting of Alewives • Corned Alewives • Round Cure • Tight Pack 

 or Hard Cure • Salting of Mackerel • Salting of Mullet • Dry Salting 



Brine Salting • Salting of Lake Herring • Miscellaneous Fishes. 



Chapter 19: Preservation of Fish by Smoking and Drying 394 



An Introduction to Fish Curing • Methods of Removing Moisture • Fish 

 Smoking ■ Introduction • Principles of Smoke Curing • 1. Salting 

 2. Drying • 3. Heat Treatment • 4. Smoking • Smoke-houses • Con- 

 trolled Smoking • Advantages of Controlled Smoking • Smoke Curing 

 Processes • Cold-Smoking, Heavy Salt Cure • Smoked Salmon • Hard 

 Smoked Salmon • Hard or Red Herring • Bloaters • Cold-Smoking, 

 Light Salt Cure • Finnan Haddies • Smoked Fillets • Kippered Herring 

 Hot-Smoking or Barbecuing • Kippered Salmon • Barbecued Sablefish 

 Barbecued Lingcod, Shad, Sturgeon, etc. • Hot-Smoked Lake Herring and 

 Other Small Fish • Oriental Smoking Methods • Herring-Type Fishes 

 Smoked Bonito Sticks • Smoke-Curing Prior to Canning • Non-Processed 

 Products • Processed Products • The Curing of Fish by Drying and Dehy- 

 dration • Natural Air Drying • Stockfish • Dried Salmon • Miscel- 

 laneous Dried Products • Dehydration or Artificial Drying • Principles of 

 Dehydration • Dehydration Processes • Pressfish. 



Chapter 20: Canning of Fish and Fish Products 425 



Outline of Canning Methods • The Salmon Canning Industry • Value and 

 Location • Catching the Salmon • Transportation of the Salmon • Grad- 

 ing • The Canning Process • The Canned Product • Chemical Composi- 

 tion • The Bacteriology of Salmon • Sardines • The Maine Industry 

 Unloading and Grading • Flaking • Pressure Sterilization • Smoked 

 Sardines • California Sardines • Refrigerated Holding Tanks • Chem- 

 istry and Bacteriology of Sardines • Oil for Sardines • Norwegian Can- 

 ning Industry • French Sardine Industry • Tuna Industry • Species of 

 Tuna • Fishing Methods • Delivery at the Canning Plant • Butchering 

 and Inspecting • Precooking • Grades of Tuna • Canned Mackerel 

 Canned Herring • Shad • Fish Flakes • Fish Roe • Cod-Fish Cakes 

 • Pet Food. 



Chapter 21: Miscellaneous Processes of Preserving Fish 459 



Variety of Products • Fish Pickled in Vinegar or Marinated Products 

 Principles of the Use of Vinegar • Russian Sardines • Fried Marinated 

 Fish • Bismarck Herring • Japanese Pickled Fish • Fermented Fish 

 Products • Fish Sausages • Anchovy Paste • Christiana Anchovies 

 Caviar • American Processes of Manufacture • Caviar Manufacture in Rus- 

 sia • Dried Mullet Roes • Shark Products • Shark-Flesh Paste 

 Preservation of Shark Fins • Japanese Canned Fish Pudding • Herring 

 in Sour Cream Sauce. 



Chapter 22: Fish Meal and Oil 469 



The Dry Reduction Process • The Wet Reduction Process • Unloading the 

 Vessel • Continuous Cooker • Continuous Screw Press • Continuous 



