MAINE SARDINE INDUSTRY. 119 



color, texture, and flavor of all the varieties of fish used in the prepara- 

 tion of sardines. Even if it does not possess the very fine shade of 

 flavor characteristic of the French sardine, it is believed that a sardine 

 satisfactory to the most fastidious may be made from the sea herring 

 if the work is properly done. A smoked sardine packed in olive oil 

 has been commercially prepared from the sea herring, and was consid- 

 ered a very superior article. 



Another advantage which the French sardine has over the Maine 

 sardine has been aptly expressed by Dr. H. M. Smith, United States 

 Commissioner of Fisheries (27), who states that the unit of measure in 

 the French industry is the individual fish, whereas in this country 

 it is the hogshead. More attention to the details of the packing 

 process on the part of the American canner will aid in eliminating 

 this distinction. 



A third point of difference between the two kinds of sardines lies in 

 the fact that the French fish are put up in olive oil, while cottonseed 

 is the oil commonly used in Maine. The consumer who dislikes cot- 

 tonseed oil will, of course, maintain his preference for the foreign 

 article. As already suggested (p. 66), however, the use of corn oil 

 may improve the standing of some of the better grades of sardines. 

 The high cost of olive oil prevents its being generally employed for 

 this purpose in the United States. In this connection it is interesting 

 to note a provision in the Canadian tariff laws * which permits the 

 importation of olive oil, free of duty, when it is to be used in the 

 canning of fishery products. Under this provision olive oil may be 

 entered free under a bond stipulating that it is to be used only in the 

 preservation of fishery products. Such an arrangement in this coun- 

 try might go far toward stimulating the production of an article of 

 quality with which to bid for that portion of the domestic trade 

 formerly occupied by the foreign sardine, and also for the South 

 American trade. 



Not only is there an excellent chance to enter the domestic field 

 vacated by the foreign sardines, but the South American markets 

 also offer exceptional opportunities for the introduction of sardines. 

 There are a few features of the South American trade which packers 

 of domestic sardines should bear in mind before attempting to enter 

 this field. The chief consideration is that the sardines must be of 

 good quality, as good as or better than the foreign goods of which 

 these countries are now deprived. The grades of domestic sardines 

 known at the present time as standards will not hold this market. 



Another point to be considered is the taste of the people of the 

 South American countries (32). They prefer fish packed in sauces 



1 Canada. The Customs Tariff, 1907, p. 31, Schedule A, Item 278. Under provisions of the Canadian 

 war tax, oil covered by this item is now (1916) subject to a duty of 7J per cent ad valorem. On removal of 

 this tax, oil under this provision will be again free. 



