MISCELLANEOUS PROCESSES OF PRESERVING FISH 461 



fish are first washed in a special washing machine consisting of a large revolving 

 drum equipped with a spray of water. The washed and scaled fish are then 

 cleaned, beheaded, and boned by women. The boned fish are rinsed with water 

 and brushed inside to remove the black lining of the belly cavity. The cleansed 

 fish are then placed in salt brine for 2 or 3 hours. The slightly salted fish are 

 put into a vinegar pickle (from 5 to 6 per cent acetic acid) containing a moderate 

 amount of salt. After remaining in the pickle for 2 days the fish are removed and 

 placed on large tables in the work room, where they are packed tightly in boxes 

 with a slice of onion and some pepper and mustard seed. After a vinegar sauce 

 (from 2.2 to 2.4 per cent acetic acid) containing some sugar is added, the box is 

 closed and wrapped. The herring are usually shipped immediately, but if stored 

 they are kept in cool, dry rooms. 



Mustard or Kaiser-Friedrich herring are prepared in exactly the same manner as 

 Bismarck herring; however, a mustard sauce, instead of sweetened vinegar, is 

 added when the fish are packed. The mustard sauce is usually prepared in special 

 factories and is merely thinned preparatory to use in the marinating factory. 



Other marinated fish are prepared by the addition of Remoulade, wine, bouillon, 

 tomato, or Cumberland sauce to the vinegar-prepared fish. Sauce prepared from 

 the milts of herring constitute another favorite marinade. In cutting the herring 

 the milts are collected and mixed with vinegar sauce. When desired for use the 

 milts are strained through a sieve so that the membranes are removed. As the her- 

 ring are packed in boxes, black pepper, pimento, onion, clove, bay leaf, and other 

 spices are sprinkled over each layer, the combination of spices used depending 

 on the individual taste of the packers. The milt sauce is added to the packed and 

 spiced vinegar-prepared fish. The boxes of herring are then closed and wrapped 

 in the same way as plain Bismarck herring. 



The marinated product, rollmops, is prepared by rolling the boned and vine- 

 gared herring with a slice of cucumber pickle or onion. The roll is fastened on two 

 sides with a small wooden pin or "skewer." These rolls are packed in boxes and 

 covered with cucumber pickle, shallot, bay leaf, paprika, pepper, pimento, and 

 mustard seed. Vinegar is finally added, and the box is covered and vvTapped. 

 When fresh herring are very scarce or costly, rollmops are prepared from salt 

 herring. In this case the salt fish are freshened, washed, and boned, and then 

 placed in the vinegar pickle, which need not be as strong as when fresh herring 

 are used since the fish are already cured. Salt herring usually make an inferior 

 quality of marinated product. 



Japanese Pickled Fish. The Japanese pickle fish by a very simple process. The 

 fish are merely cleaned, washed, and then placed in jars or kegs and covered with 

 either pure or spiced vinegar at or near the boiling point. To keep such fish in 

 warm weather they must be either pickled with very strong vinegar or kept in 

 cold storage. 



Fermented Fish Products 



Fermented bagoong is one of the most common fish products of the Philippine 

 Islands. The native process of manufacture may be as follows; Two parts of 

 anchovies or other small fish are mixed with 3 parts of salt. This mixture is placed 

 in stone jars, covered to exclude flies and dirt, and allowed to ferment for 1 month. 

 The liquid portion is used as a sauce and the solid is fried or mixed with eggs. 



