REPORT OF THE COMMISSIONER OP FISHERIES. 45 



proper methods for canning the fish, and to failure to utilize the 

 milt roe for food and more of the fish offal for fertilizer. At present 

 the fish are marketed fresh, smoked, salted, and canned. Some of 

 the roe is canned. The pickled fish are usually prepared in one of 

 three ways, known as ''cut" fish, ''gross," and "selected roes." 



The Bureau has recently been making a study of the industry in 

 this region for the purpose of securing closer cooperation among the 

 fishery interests so as to improve conditions, to give new methods 

 of preserving the various products a trial, and to develop uses and 

 markets for neglected prodiicts. By way of experiment, some of the 

 fish were cured after the Scotch method and some of the milt roe was 

 canned. From an analysis of the latter and tests as to the methods 

 of preparation for the table, it appears that this will make a good 

 food product. 



The following method of canning alewives has proved quite satis- 

 factory. The fish are cut, washed, and placed in the saltmg vats in 

 the same manner as if intended for salt curing. After 12 to 14 hours 

 they are removed from the vats and washed in an abundance of 

 luke-warm fresh water. During the washing, they are trimmed, the 

 balance of the fins and scales being removed. They are then cut to 

 can size and placed in the cans, after which they are processed for 

 55 minutes at 244° F. for No. 1 cans and 60 minutes for No. 2 cans. 



Herring roe intended for canning is collected in buckets as the fish 

 are cut and washed in fresh water in special trays, blood and adhering 

 particles of entrails being removed. The roe is then put in the cans. 

 As it swells considerably in processing, the cans must not be entirely 

 filled. If of the sanitary type, the cans are filled to within about 

 three-fourths of an inch of the top with roe and then filled to the edge 

 with cold salt brine, about 1 pound of salt to 8 or 10 gallons of water 

 being used to make the brine. The brine is added solely for seasoning. 

 The cans are immediately capped and placed in the processing 

 baskets. If solder-top cans are used, the filled cans are placed in the 

 exhaust box. Upon removal from the exhaust, the necessary air 

 space is provided for by pressing the roe down with a plunger. Ma- 

 terial clinging to the groove where the solder is to be applied is 

 removed with a brush and the cans are capped and tipped. The 

 canned roe is processed in a closed kettle for 45 to 55 minutes at a 

 temperature of 240 to 245° F. The milt roe may be canned in the 

 same manner as the roe except that the cans can be more completely 

 filled, as this product does not swell in processing. As the quantity 

 of brine used in this case wUl be somewhat less, it should be made 

 correspondingly stronger. 



EXPLOITATION OF NEGLECTED AQUATIC FOODS. 



The Bureau has continued its active campaign in behalf of neglected 

 products, more particularly those suitable for food, and has scored 

 further successes in this important field. 



The history of the establishment of the tilefish fishery was referred 

 to at length in the last annual report, in which it was shown that to 

 the end of the fiscal year 1916, when the fishery had been in existence 

 only 8 months, there had been caught over 4,388,500 pounds of 

 tilefish, for which the fishermen received more than $210,000. By 

 99805°— 19 4 



