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



The following formula was used in the preparation of a small 

 quantity of what may be properly termed deviled sardines : 



Add to 1,000 grams or parts: 



500 grams or parts of olive oil 

 220 grams or parts of pepper sauce 

 27 grams or parts of salt 

 Pepper sauce. — Chop fine equal parts of green and red peppers and onions. Cover 

 with water, bring to a boil, and then pour off. To one dozen each of the peppers and 

 onions, add 2 cupfuls of sugar and 4 tablespoonfuls of salt, dissolved in 3 pints of 

 vinegar. Then boil the mixture about 1^ hours. Larger quantities may be made in 

 the same proportions. 



This preparation imparted a delightful flavor to the fish. The 

 fish meat was obtained and prepared in the same manner as that 

 used in making the sardine paste. 



To devise a simpler recipe for sardine paste, or deviled sardines, a 

 small quantity of paste was made by adding to the fish meat, free 

 from bones and ground thoroughly, pepper and salt for flavor, and 

 oil to bring it to the proper consistency. The ingredients were added 

 in the following proportions : 



1,000 grams or parts of finely ground fish meat 



5 grams or parts of white pepper 



12 grams or parts of salt 



530 grams or parts of corn or olive oil 



This was well mixed and rendered fine by passing it through the 

 meat chopper a number of times, after which it was packed into cans. 

 This product did not compare in flavor with that prepared by either 

 of the other formulas. It would, however, serve as a very satisfac- 

 tory cheap food product, and, if prepared attractively, would meet 

 the demand of a class of people who should be supplied with whole- 

 some food of high nutritive value at a low price. 



In the preparation of these pastes, it was noticed that the portions 

 of meat taken from the larger fish gave more satisfactory results than 

 those taken from the small fish. With the idea of using the waste 

 which is so enormous when feedy fish are taken, one experimental lot 

 was prepared from the ground meat taken from feedy fish having 

 the bellies badly broken. When ground, however, this produced a 

 dark-colored, unattractive mass. In the preparation of the paste 

 or the deviled sardines, meat from the large fish should be used to 

 impart the proper color and taste to the product. It is impossible 

 to make a satisfactory food product from the small fish which 

 have been ruined through the action of feed. 



The time and temperature necessary for complete sterilization of 

 these products were not determined. Some of the preparations 

 processed at 212° F., for from one to tw r o hours, were not sterile when 

 examined bacteriologically six months later, but had not swollen 

 during this time. The contents of cans of a product similar to the 



