3d AMERICAN FISHERIES SOCIETY. 



mackerel, and other fish are largely prepared with compounds o[ 

 vinegar and spices and sold as Russian sardines, maranated fish, 

 soused fish, and by other trade names. The preparation of Rus- 

 sian sardines from the common sea herring, was introduced in 

 this country by some enterprising New York merchants during 

 the Franco-Prussian war. The principal seat of operations was 

 Eastport, Me., and the methods employed, as patented in 1875 by 

 Messr. Sellman, Reessing and Wolff, have been as follows: 

 The fish while alive are thrown into strong brine contained in 

 suitable casks on board the fishing vessels. This part of the 

 process is important, as it not only kills the fish but prevents 

 them from spoiling while being cleaned and cured. After being 

 kept in the brine for at least ten days they are beheaded, gutted, 

 scaled, and thoroughly cleaned in clear cold water and placed in 

 large willow baskets or in sieves to drain off the superfluous 

 water. In five or six hours they are spread upon packing tables 

 and assorted as to size, each size being packed by themselves. 



The fish are preserved and at the same time flavored by being 

 packed with the following ingredients, the quantities given be- 

 ing for 120 lbs. of fish; Two gallons vinegar, \% lbs. allspice, 

 20Z. pepper, 4lbs. sliced onions, 2lbs. sliced horse radish, i lb. bay 

 leaves, >^lb. cloves, Yslh. ginger, 34'lb. coriander seed, H^h. Chili 

 pepper, and 2X0Z. capers. 



In packing the fish a small quantity of vinegar and a thin layer 

 of the other ingredients are placed in the bottom of the vessel 

 and a laver of fish, placed back upward, are put in and gently 

 pressed down. Another small quantity of vinegar and a thin 

 layer of the other ingredients are put in and another layer of 

 fish, and so on until the vessel is full. The fish are ready for 

 market and consumption in about fourdays insummerand three 

 to four weeks in winter. 



Method of Soitsi/ig. — Soused mackerel and other fish may be 

 prepared as follows : The fish are cut into pieces about 2 in. 

 long and cleaned. A souse is made of cider vinegar and cloves, 

 nutmeg or other spices, with parsley, bay leaf and onions, and 

 the fish are immersed in this souse for twelve hours, when they 

 are put in a second souse, madethe same as the first with the ad- 



