450 MARINE PRODUCTS OF COMMERCE 



transversely in pieces to fit the 1-pound tall salmon can in which they are usually 

 packed. Cans are exhausted about 4 minutes and processed at 240° F (116° C) 

 for 80 minutes. 



Fish Flakes. A canned product of considerable importance has been developed 

 in recent years on the New England Coast through the use of cod and haddock for 

 the canning of fish flakes. Fish prepared in this way resemble fresh fish much 

 more closely than do foods prepared from the dry-salted fish. 



The fish are dressed, cleaned, and then held in large tanks under brine to extract 

 the blood and acquire the desired flavor. The time in brine depends upon the 

 form and size of the fish. After they are removed from the brine, they are skinned 

 and the napes carrying the fine bones are removed. 



The fish are then placed on trays and run into retorts where they are cooked 

 by live steam until tender. They are then removed from the retorts and carried 

 while cooling to the packing room where the backbones are removed. The tender 

 meat of the fish is broken up into flakes and packed into cans. The cans are 

 exhausted for about 10 minutes at 212° F (100° C) and after seahng are processed 

 at 240° F (116° C). Two sizes of cans are used, one containing 7/2 ounces of fish 

 and the other IIM ounces. The cans are lined with parchment paper to prevent 

 discoloration. 



Fish Roe. The canning of fish roe has formed a considerable industry in Russia, 

 where the roe of two species of sturgeon are converted into the highly prized 

 black caviar of commerce. Of late years this industry has greatly declined, both 

 on account of the scarcity of the raw product and the unsettled conditions in that 

 country. Imitation caviar is put up in considerable quantities in Germany and the 

 United States from the roe of other fish. 



River herring roe is canned to a limited extent on Chesapeake Bay, and shad 

 roe on the Columbia River. Herring roe intended for canning are collected in 

 buckets as the fish are cut and washed in fresh water in special trays, blood and 

 adhering particles of entrails being removed. As the roe swells considerably in 

 processing, the cans must not be tightly packed. They are filled with roe to 

 within about % of an inch from the top, the remaining space being reserved for cold 

 salt brine. The brine is added solely for seasoning, and consists proportionately 

 of 1 pound of salt to 8 or 10 gallons of water. The cans are immediately capped 

 and placed in the processing baskets. In some canneries the filled cans are placed 

 in the "exhaust box" for about 10 minutes. Upon removal from the exhaust neces- 

 sary air space is provided by pressing the roe down with a plunger. Material 

 clinging to the flange where the top is to be crimped is removed with a brush. 

 Canned roe are processed in a closed kettle for 45 to 55 minutes at a tempera- 

 ture of 240 to 245° F (116-118.5° C) (for No. 2 cans). Milt roe may be canned 

 in the same manner, except that the cans can be more completely filled as this 

 product does not swell in processing. Since the quantity of brine used in this 

 case will be somewhat less, it should be made correspondingly stronger. 



Codfish Cakes. Codfish cakes are canned to some extent in the New England 

 area. This is composed of approximately /a shredded dry-salt cod fish and % pota- 

 toes, with a small amount of citric acid, pepper, and salad oil added. The potatoes 

 are peeled, boiled, and mashed, after which the shredded cod fish is added, the 

 whole thoroughly mixed, placed in cans, and processed. It is packed in various 

 size cans and is ready to fry in deep fat in the form of "cakes" or balls. 



