440 



MARINE PRODUCTS OF COMMERCE 



horizontal set of steam-heating coils about 8 inches above the bottom. Water is 

 run into the tank to within an inch or two below the coils, and then vegetable oil, 

 usually cottonseed or olive oil, is added to cover the coils. The oil should be of 



CARRYING OR 

 COLLECTING BOAT 



STATE INSPECTION 



BUCKET HOIST 



STORAGE BIN 

 BRINING 90 SAL. 



FLAKES OF FISH 

 STACKED IN 

 MOVEABLE RACKS. 



FLAKING 

 MACHINE 



FLUME 

 CONVEYOR 



}-J 



STEAM CHEST 

 FOR PRECOOKING 

 FISH 



COOLING RM. 

 FOR PRECOOKED 

 FISH 



TRIM FISH 



TO FIT CAN FILL CANS 



LENGTH BY HAND 



RETORT— PROCESS 

 CONVEYOR FROM y^ ^ANS CONVEYOR CLOSING & 



RETORT . TO RETORT SEALING 



T^ ^ OIL DISP. 



ALKALI 

 WASH 



CONVEYOR STORAGE LABEL ING CONVEYOR 



-*-[ 



HOT WATER 

 RINSE 



^ 1 



PILE 



& CASI 



N6 / \ 



FREIGHT 

 CAR 



A. 



B. 



WARE- 

 HOUSE 



{Courtesy U. S. Fish and Wildlife Service) 

 Fig. 20-9. Flowsheet for the operation of a Maine sardine cannery. 



suflBcient depth above the coils to fry the fish in the wire baskets. The temperature 

 of the oil maintained in the fry bath is about 240-260° F (116-127° C). 



Smoked Sardines. A few packs of Maine sardines are smoked before packing. 

 The smoking is usually done immediately after the precook. The racks of cooked 

 sardines are placed in the smoke room and the smoke is generated by a low fire 

 covered with birch or beech wood sawdust. The smoking process is knovm as 

 the "cold smoke" and requires from 3 to 4 hours. An experimental method has 

 been developed by which the smoke is applied after the sardines are packed 



