CANNING OF FISH AND FISH PRODUCTS 441 



in cans; this is done by means of an electrostatic apparatus. After packing, the 

 cans of sardines are conveyed through a tunnel by a metal belt, carrying a posi- 

 tive electric charge which is passed on to the cans. The smoke from the burning 

 wood is directed into the same tunnel and is given a negative electric charge. 

 Through an interchange of electrical charges the smoke is deposited on the 

 sardines. This method eliminates the long smoking time as its action is almost in- 

 stantaneous. 



Sardines in oil constitute the large bulk of the Maine sardine pack, and for this 

 purpose cottonseed oil is most commonly used, 5 to 6 pints being ordinarily re- 

 quired per case of 100 /4-pound tins. Occasionally sardines, usually of the fancy 

 grades, are packed in oHve oil. Of late years olive oil has been difficult to obtain, 

 and few packs have been made with it. Sardines in oil are sometimes flavored with 

 bay leaf, clove, or essential oils. About 1 gallon of oil is absorbed in the frying 

 process for each 5 or 6 cases of sardines fried, depending on the size and fatness 

 of the fish. 



Sardines in tomato sauce constitute a large part of the California pack, which 

 is put up in oval tins; while Maine puts up a considerable pack in mustard sauce, 

 containing mustard, salt, pepper, cayenne, turmeric, and other spices mixed with 

 vinegar. 



California Sardines. The rim of California sardines suitable for canning usually 

 begins in August and continues until February. The seasons for fishing and quan- 

 tities assigned to canneries and reduction plants are under the control of the 

 State Fish and Game Commission in California. Licenses, specifying allotments 

 of sardines to be used for canning and the percentage for reduction processes, are 

 issued to canneries. These are changed yearly, and it is impossible to state a 

 definite pohcy governing this fishery. This well-defined seasonal run does not 

 apply to small sardines (less than 7 inches total length), the season and supply 

 of which is very uncertain. Monterey generally has the best season for large 

 sardines; while small sardines are most plentiful off San Diego. 



Packing of large sardines in California is generally quite distinct from the small 

 sardine pack. The former are usually put up in tomato sauce in /z- or 1-pound oval 

 cans; while the latter, which require great care and are much more expensive to 

 handle, are packed in oil in /4-pound cans, and are regarded generally as a luxury. 



California sardines are caught in a special net, known as the "lampara," or 

 by a purse seine by the same fishermen who fish for tuna in other seasons. The 

 fish are brought to the canneries on the decks of boats. They are washed and 

 scaled in a revolving cylindrical sieve, and sluiced to the cannery, where they 

 are beheaded and eviscerated by hand. They are then held for about 1 hour in 

 brine of about 70° saHnometer scale, the strength of the brine and length of the 

 brining period depending on the size of fish. The fish are then dried and fried by a 

 process similar to that used in preparing fried sardines in Maine, though con- 

 tinuous driers are more commonly used in California. 



The fish are allowed to cool thoroughly before they are packed in cans. After 

 seahng, the cans are generally sterilized or processed in closed retorts from 

 1^ to 2M hours at 220° F (104° C), depending on the size of the fish. The larger 

 sized cans are usually exhausted, that is, heated by passing through a steam box 

 after filling and just before sealing. This insures a good vacuum in the cans and 

 prevents the formation of "springers" later on. 



