108 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 



In place of onions a thick tomato sauce or grated horseradish may be used on the 

 herring, or they may be heated and filled with finely chopped celery. In any case a 

 little pepper, cinnamon, and mace should be sprinkled on them. Kollmops prepared 

 in this way should be laid in vinegar which has been cooked with tomatoes, celery, 

 or horseradish, and there may even be added some Worcestershire sauce. 



STUFFED SARDINES. 



In the preparation of the experimental packs, designed for use in 

 studying the utilization of edible waste in the packing of sardines, a 

 few packs which were classed as " stuffed sardines" were made. If 

 the heads of the raw fish are cut off properly, the viscera can at the 

 same time be entirely withdrawn, leaving the stomach cavity intact. 

 As the name suggests, the interior of each fish, beheaded and entirely 

 free from all the viscera, was filled with various ingredients, and then 

 packed and processed. The methods employed with the small packs 

 made to determine the practicability of preparing such a product 

 were as follows: 



After removing the heads of and eviscerating firm, plump fish, quarter oil size, they 

 were thoroughly washed in dilute pickle, and then allowed to remain in moderately 

 weak pickle for 5 minutes. On removal from the pickle they were rinsed for an 

 instant in clear water. The stomach cavities were then packed with the material 

 desired. Next the stuffed fish were placed upon flakes and grilled over a moderately 

 hot fire by passing through a Ferris wheel oven dryer for 15 minutes. After cooling 

 slightly the fish were packed in quarter size cans, and olive oil was added. They were 

 processed 2| hours at the temperature of boiling water. 



The materials used for stuffing the different packs of fish were 

 chowchow, ground stuffed olives, sweet pickles, sour spiced gherkins, 

 pickled onions, and pepper sauce (p. 110), respectively. These rel- 

 ishes were finely ground before being inserted in the fish. 



Samples of these packs were submitted to a number of persons, 

 ignorant of the method of packing and the ingredients used, for an 

 expression of opinion as to the quality. The packs prepared with 

 chowchow and pepper sauce were unanimously regarded as far 

 superior to any of the others, chowchow being considered the best 

 of all. Ground stuffed olives as a filling were also favorably received, 

 ranking third. Samples of the packs with chowchow, submitted to 

 the buyers of an eastern firm which handles exceptionally high-grade 

 fancy grocery products, were pronounced very good. The buyers 

 stated that they could place a product of this character on the market, 

 and would be willing to give it a trial if it ever became available. 



No great difficulties need be overcome to prepare and pack stuffed 

 sardines, but the process would be somewhat tedious and the output 

 necessarily limited. Great care in preparation and in attractive 

 packing would be essential. A small device to aid in inserting the 

 filling material into the interior of the fish would be necessary, the 

 form and character of which would readily suggest itself if the 

 project were undertaken. The only question from the packers' 



