CALIFORNIA FISH AND GAME. 



69 



trip by rail. So far herring canning has been somewhat in the nature of 

 an experiment. If it proves to be a permanent industry, canneries will 

 be built nearer the fishing grounds. 



When the fish arrive at the Pittsburg cannery, they are put through a 

 revolving scaler. They are next cleaned by hand, the work being done 

 by girls and women. After a thorough washing they are next carried on 

 belts through a drying chamber through which a blast of warm air is 

 driven. This is to remove the excess moisture and to dry the surface of 

 the fish so that they will not disintegrate when cooked and appear 

 unappetizing in the can. They are next packed in one pound oval cans, 

 seasoned with oil and spice or tomato sauce, then passed through an 

 exhaust box for a preliminary heating. The covers are next crimped on 

 the cans by machinery. They are now ready for the final cooking, which 



Fig. 47. 



(a) liooth herring saltery at Hamlet, Cal. (h) Herring boxed for fresh fish market. 

 Photographs by N. B. Scofield. 



is done in closed retorts where the cans are kept the reciuired length of 

 time under a pressure of a few pounds. After labeling, the cans are 

 packed forty-eight in a box and are ready for the market. 



Another favorite method of putting up the herring is to kipper them 

 before canning. This is accomplished by taking the fish, after they have 

 been cleaned, and hanging them in the smokehouse for about an hour. 

 This dries them sufficiently and imparts to them the smoked flavor so 

 agreeable to most of those w^ho have eaten smoked fish. They are then 

 packed in the cans and cooked as described above. 



One of the most popular methods of curing herring is that of smoking. 

 In this process the larger fish are placed entire in brine for 24 hours, 

 then they are strung on slender three-foot sticks by running the stick 

 through one gill opening and the mouth. These fish are then hung in 

 the smokehouse, which is so built in sections or "bays" that the sticks 

 on w^hich the fish are strung may be placed in tiers. Beginning at the 

 top, each "bay" is filled in succession. When the smokehouse is full the 

 fish are smoked for about four weeks. They are packed in small wooden 

 boxes and are then ready for the market. The larger California her- 

 rings are fairly good for smoking and when the fishing methods are 

 improved so that the fish are caught while they are yet fat, a much better 

 ])roduct can be turned out. 



JMore herring should be used fresh in Ihis state. The fish are of 

 excellent flavor and, containing as they usually do the roe and milt, have 

 a high food value. They can be had in large numbers during at least 



