416 MARINE PRODUCTS OF COMMERCE 



Processed Products. The preliminary smoking methods employed for these 

 processed products may again be classified under the headings of cold-smoking 

 and hot-smoking. The application of a cold-smoke is strictly for flavor purposes, 

 while in hot-smoking there is, in addition to the flavoring, the drying effect of 

 the heat. Sufficient moisture is removed to make the finished product much firmer 

 in texture and more attractive in appearance. 



In cold-smoking salmon before canning the fish are split into halves and the 

 backbone removed ( fillets ) . The skin is left on to facilitate hanging in the smoke 

 oven. Brining is usually dispensed with as a more uniform salting can be attained 

 by adding a measured amount of salt to each can. Time of smoking is from 12 

 to 16 hours, with the temperature being held below 85° F (29.4° C). After smok- 

 ing, the skin is removed and the sides cut into can-length pieces. These are then 

 packed in }2-pound salmon cans, usually without the addition of oil. The rest of 

 the procedure follows the regular canned salmon process. Sturgeon and shad are 

 prepared in a similar manner. However, with shad the backbone and skin are 

 not generally removed. In the preparation of smoked Maine sardines the small 

 herring are subjected to a steaming operation to remove the excess moisture 

 before cold-smoking. The new process of electrodeposition of the smoke flavor is 

 now being carried out after the fish have been packed in the cans. 



Canned barbecued or kippered salmon is prepared from fresh and frozen fish. 

 All 5 species of Pacific salmon have been used, but by far the best product is 

 made from the king or chinook. Cleaning, splitting, and cutting follows the tech- 

 nique for the regular kippered salmon. However, care should be taken to cut the 

 chunks so that they will be can-length after smoking. Some operators cut the 

 sides into long strips for the hot-smoking operation. After cooling, these strips 

 can then be cut into proper can-length. Time and temperature of the smoking 

 process is essentially as described under kippered salmon. Some operators prefer 

 brining before smoking, while others add the salt to each can. A small quantity of 

 vegetable oil is usually added to each can after packing. Standard canned salmon 

 procedure completes the process. Sturgeon, shad, black cod, and other species 

 of fish may be canned in a similar manner. 



Undoubtedly the most popular canned hot-smoked fish product is the Norwegian 

 sardine, which has found world-wide acceptance. The top grade is prepared from 

 the brisling or sprat, a dwarf member of the herring family; for the second grade, 

 young of the sea herring (sild) are used. The method of preparation is the same 

 in either case. If the fish contain feed, they are impounded for a day or so to 

 clean out the stomach and intestinal tract. Upon arrival at the plant they are 

 thoroughly washed to remove slime and loose scales. Without butchering or clean- 

 ing of any sort the fish are brined for 15 to 20 minutes in 100° Sal. brine. Follow- 

 ing another wash in fresh water they are strung on wire rods inserted through their 

 heads. These rods are then placed on special frames for convenience in handling. 

 The fish are then subjected to a quick hot smoke in the smoke ovens for about 

 an hour. When thoroughly cooled the heads are trimmed off and the fish are 

 packed in /4-pound, rectangular tin containers. After filling the cans with oil the 

 usual canning procedure follows. "Kipper-snacks," which are smoked fillets of 

 large herring, are prepared in a somewhat similar manner, usually without the 

 addition of oil. 



