34 BULLETIN 908, IT. S. DEPARTMENT OF AGRICULTURE. 



not prevent completely the decomposition of fish, salt should be used 

 in transit with the idea of saving time in the pickling sheds rather 

 than as a means of preserving the fish during transportation over great 

 distances. 



Fish preserved with salt should not be transported over a distance 

 requiring more than 6 hours to cover. Sometimes 4 hours is the limit. 



Where practicable it would be desirable to install some method of 

 refrigeration on all boats used to haul the fish for long distances. 

 Boats thus equipped not only greatly extend the fishing radius, but 

 also bring the fish to the canneries in a condition far superior to that 

 of fish carried in salt. 



The decomposition due to " heating," which was found to occur in 

 large masses of fish during transportation, can be retarded by shipping 

 them in small bulk at low temperature. Small compartments, per- 

 mitting the circulation of cold air, are necessary in boats equipped 

 with refrigeration de\dces. 



PICKLING AND SALTING THE FISH. 



In earlier days all the pickling was done after the fish reached the 

 cannery, where an expert in this work was employed in the pickling 

 shed. As a rule, the fish were held in strong brine or pickle, usually 

 made to a strength of 90° on the salimeter, for about two hours, 

 although the period of holding varied with the fatness of the fish, 

 those which were fat needing more time for the process than the lean 

 ones. The length of time was determined by the appearance of the 

 fish, which were said to have "struck" when they had been long 

 enough in the salt brine. 



Within the past 12 or 15 years most of the boats transporting fish 

 have been equipped with water-tight tanks in which salt or pickle 

 may be added to the fish as they are taken from the weirs. Thus salt 

 came into use as a means of preserving the fish during transportation. 

 The use of salt during the trip prevents the extreme decomposition 

 possible under the old methods of transportation, cuts down the time 

 required for pickling at the canneries, and permits the carrying of the 

 fish for greater distances. While fish obtained near the canneries 

 still are salted or pickled in the sheds, those which are to be trans- 

 ported far are kept in salt or pickie. When transported for great 

 distances no attention is paid to the length of time the fish are kept 

 in salt or pickle. This excessive salting results in an inferior pack of 

 sardines (PI. XIII). 



The time the fish remain in pickle or salt is a most important con- 

 sideration in the packing of sardines. They shouid be kept there 

 long enough to acquire the proper salt flavor, but no longer. As a 

 rule, fish are salted sufficiently or excessively during the run to the 

 cannery and need but little or no subsequent pickling. When they 



