CHAPTER 20 

 Canning of Fish and Fish Products 



Introduction 



Processing perishable foods which have been hermetically sealed in a container, 

 as practiced in canning, is a comparatively recent development. The discovery of 

 this method is generally attributed to a Frenchman, Nicholas Appert, who de- 

 veloped it about 1795. This method of food preservation retains to a large extent 

 the original flavor of the food. This is one of its principal advantages over the 

 more ancient methods of preservation, such as drying, salting, and cool storage. 

 Another important advantage is that it can be easily transported and kept in any 

 climate without appreciable deterioration. Canned foods are generally considered 

 to correspond closely to and have all of the advantages of fresh foods, prepared 

 and cooked in the home. 



It is generally believed that fish were first canned in the United States about 

 1820. Lobster and other seafood were first canned in New York City by Thomas 

 Kensett and Ezra Daggett, who were partners in the enterprise. About the same 

 time, William Underwood established a plant in which lobster and fruits were 

 canned in glass containers. This plant was located in Boston, Massachusetts, and 

 is still in existence under the name of Wm. Underwood and Sons. It is the oldest 

 canning firm in the United States. Canning of oysters and other seafood spread 

 to Baltimore, Maryland, about 1835, and the experimental canning of herring 

 as sardines was begun in Eastport, Maine, about 1840. 



Salmon canning on the Pacilic Coast was first attempted on the Sacramento 

 River about 1860. The establishment of this first salmon cannery is attributed to 

 William and George Hume and A. S. Hapgood. Although the first year of opera- 

 tion was successful, it is understood that the second season's pack resulted in 

 failure. The plant and equipment were moved to a new location about 40 miles 

 above the mouth of the Columbia River. Salmon canning spread rapidly north- 

 ward from this point, and today extends as far as the Yukon River in Alaska. The 

 canning of sardines and tuna in southern California began in the late 1890's. 



The canning of the following varieties of fish and fish products has reached com- 

 mercial importance in the United States: salmon, tuna, sardines, shad, herring, 

 mackerel, cod, haddock, alewives, and roe. At present the salmon-canning industry 

 is the most important fish-canning industry in America. It is located on the Pacific 

 Coast from Monterey Bay in California to the Yukon River in Alaska. Sardines are 

 canned along the entire coast of Maine and in California from Monterey to San 

 Diego. The American tuna industry was also situated in southern California 

 from Monterey to San Diego, but tuna are now canned as far north as British 

 Columbia. 



Sardines, mackerel, herring, anchovies, roe, and tuna are canned in various ways 



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