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



of the fish at various times of the year; using inferior oil or oil in 

 insufficient quantities; and permitting the packed goods to become 

 frozen. Careless packing and rough handling at various stages of the 

 process are responsible for poor appearance. 



The following suggestions for the improvement of the pack are 

 offered : 



1. Accept feedy fish for packing only when they have been 

 impounded for a period of from 12 to 24 hours. When this practice 

 has been widely adopted, it will be wise to keep all fish in pounds or 

 pockets, thus distributing the supply over a longer period and thereby 

 aiding in placing the canneries on a capacity basis. 



2. Sort the fish according to size as they reach the cannery. 



3. Cut and eviscerate all fish. 



4. Establish a proper period for the salting and pickling of fish, 

 both eviscerated and uneviscerated. The salting and pickling treat- 

 ment of the fish at the cannery as well as the distance they can be 

 carried in salt will then be determined. 



5. To insure the highest quality discontinue the steaming process, 

 which causes the loss of a large amount of salt and flavor. 



6. Flake the fish by hand or thinly with the flaking machine. 



7. Dry the fish to the proper degree before packing them. 



8. Pack the fish neatly and attractively in the cans, eliminating all 

 slack packing. A well-packed can of sardines should be full of fish 

 and oil. 



9. Handle the packed cans carefully. 



10. Establish standard grades for the sardine pack. 



11. Maintain a rigid sanitary control of canneries. The law of 

 Maine, which adequately covers this question, should be strictly 

 enforced. The beach surrounding the canneries should be kept free 

 from decomposing fish waste. Under no consideration should 

 swelled cans of sardines be disposed of by being thrown out on the 

 beach. They should be burned. The water supply of all the can- 

 neries should be investigated. Whenever a water supply giving 

 evidence of contamination is found, requisite changes should be made. 



