[11] FISHERIES OF THE UNITED STATES. 1041 



which they are vented, cooled, and labeled " fresh-broiled mackerel." 

 Most of the fresh mackerel canned are of small size, too small for bar- 

 reling, and which were formerly thrown away. 



Brine-salted or pickled mackerel are generally packed in barrels 

 holding 200 pounds of fish. In Maine and Massachusetts the bar- 

 rels are by law required to be of certain kinds of wood and prop- 

 erly made, and the fish must be sorted into designated sizes and the 

 packed barrels inspected and branded by a State officer. The legall 

 sizes of mackerel in Massachusetts are numbers one, two, three, three' 

 large, and four. The first grade are mackerel of the best quality, not: 

 mutilated, free from rust, taint, or damage, and measuring not less; 

 than 13 inches from the extremity of the head to the crotch or fork of 

 the tail. The second grade are the next best quality, free from rust,, 

 taint, or damage, and measuring not less than 11 inches in length.. 

 Those that remain after the above selections, if free from taint or dam- 

 age and measuring not less than 13 inches in length, are number threc< 

 large. The next inferior quality, free from taint or damage and not. 

 less than 10 iuches in length, are number three, and all other mackerel! 

 free from taint or damage are called number four. 



For convenience of sale much of the brine-salted mackerel are put up» 

 in half, quarter, eighth, and sixteenth barrels. Since the year 1879 a 

 demand has sprung up for still smaller packages, and many are now 

 packed in 5-pound, or even 3-pound, tin cans. Fish thus put up are- 

 chiefly number two mess mackerel, or those deprived of heads ancL 

 tails. The process of canning is very simple, and requires no heat ex- 

 cept for soldering. The fish are washed and scraped, to give them a. 

 neat appearance, and sometimes, if large, they are cut in pieces. The- 

 proper weight of fish is then put in the can, the cover soldered on, audi 

 through a small hole left in the side or cover enough strong brine is; 

 poured in to fill the can. The hole is then sealed up, and the cans,, 

 after being painted to prevent rusting, and neatly labeled, are packed! 

 in wooden cases. 



THE MENHADEN INDUSTRY. 



The menhaden (Brevoorlia tyrannies), called also mossbunker, pogy,. 

 and by other names, is the most important fish on the American coast 

 for the manufacture of oil and guano. It is also of value as bait for cod 

 and mackerel. Large quantities were used for mackerel bait in former 

 years, before the general introduction of the purse seine in that fishery. 

 As a food-fish the menhaden is not valuable, though considerable num- 

 bers are eaten at a few places. An effort was made a few years ago to 

 introduce menhaden canned in oil, under the names of "American sar- 

 dines," American boneless sardines," and " shadines," but as the herring 

 has proved a much better "sardine" this industry does not appear to 

 have prospered. An extract of fish made from the juices of the flesh 

 of menhaden was patented several years ago, but has not become popu- 

 lar. The menhaden abounds from Maine to Forth Carolina. Factories 

 2444— Bull. 27 G8 



