REPORT OF COMMISSIONER OF FISH AND FISHERIES. [136] 



the can contains the proper weight of fish it is filled with strong brine 

 and carefully sealed; after which it is labeled and packed for shipment 



No uniform standard of shape or size has been adopted in the manu- 

 facture of cans, for this trade, those used being either square, oblong, or 

 cylindrical, as the packer may think most desirable. Those oftenest 

 seen in the markets are cylinders, 4 to 5 inches high, and G to 8 inches 

 in diameter, holding from 5 to 6 pounds. Other and larger sizes, hold- 

 ing from 10 to 15 pounds, are frequently seen. 



During the season of 1880 the wholesale price averaged $5.50 per dozen 

 for 5-pound cans. The cans usually bear the brand of the deputy in- 

 spector under whose supervision they are packed, this being in accord- 

 ance with the Massachusetts inspection law. 



The business has from the first been confined largely to Boston and 

 Gloucester. Mr. A. Howard Clark informs us that 100,000 5-pound cans 

 were put up in the latter city in 1879, and Mr. Wilcox gives 72,000 cans 

 as the quantity packed by the dealers of the former place. In 1880, 

 according to the same authorities, Boston parties packed 141,000 cans, 

 and the Gloucester firms put up about 135,000. The quantity for the 

 entire county, including those packed in New York aud other places, is 

 estimated at 360,000 cans, valued at over $150,000. 



Broiled mackerel. — At the sardine canneries two methods have 

 been adopted for the preparation of mackerel. The first originated 

 with Mr. Julius Wolff, of the Eagle Preserved Fish Company. By it 

 the fish are treated in a manner exactly similar to that employed for 

 certain brands of sardines. They are carefully cleaned and dried, after 

 which they are fried in oil and packed in cans with vinegar and spices. 

 The second method, which is now extensively adopted, originated with 

 Mr. Henry Sellmann of the Americann Sardine Company. In June of 

 1880 Mr. Sellmann, fearing that the increased number of canneries at 

 Eastport, Me., would result in a scarcity of herring, decided to erect 

 one at Camden near the mouth of the Penobscot River, where small 

 herring were reported to be abundant. Failing to secure a sufficient 

 quantity of herring, he turned his attention to the canning of mackerel, 

 buying all that were offered by the local fishermen and sending daily 

 to Boston for an additional supply. 



In preparing the fish, the heads, tails, and viscera are removed, after 

 which the bodies are thoroughly cleansed and immersed in strong brine 

 for a few minutes. When they have absorbed a sufficient quantity of 

 salt they are again, washed, spread upon, wire trays, and placed in a 

 tight box,, where they are steamed for several minutes. The trays 

 containing the fish are next placed in a large oven, to be thoroughly 

 baked or broiled. On removal they are packed in oval tin boxes, holding 

 about three pounds each, and covered with mustard, or with a dressing 

 consisting of tomato-sauce seasoned with spices. The cans are then 

 sealed and placed in a hot-water bath. When sufficiently cooked they 

 are taken out and " vented." They are then allowed to cool, after which 



