238 The Philippine Journal of Science i9i6 



most of the fishermen, and the amount of fish taken by such a 

 net could not be disposed of with advantage, except perhaps at 

 Jolo and Zamboanga. It requires an experienced crew of at 

 least twelve men to operate a purse net. 



I would advise an increase in the use of the gill net and the 

 trammel net, with both of which I have had very good success 

 in these waters. 



THE SARDINE INDUSTRY 



One hundred cans of Philippine sardines, which had been put 

 up in the Bureau of Science, were sent to packers and to 

 others who might be interested in this industry. The replies 

 received regarding these samples were uniformly favorable, and 

 the best authorities agreed that they were equal to the European 

 sardine in every respect. The most practical way of starting 

 this industry would be in connection with ' a tomato-catsup 

 factory. Excellent tomatoes are grown here, and a catsup fac- 

 tory would afford a good market for tomatoes and stimulate 

 their planting. There would then be two staple products to 

 market — sardines and tomato catsup. Large quantities of these 

 articles are imported each year. 



The method of putting up sardines is comparatively simple; 

 however, anyone starting a cannery without experienced help 

 would probably encounter difficulties. 



In brief, the method of preparing sardines is as follows:^ 



Catch the fish. 



Rinse the fish well in salt or fresh water. 



Spread on tables or a clean floor and sprinkle with a little salt. 



Clean by removing heads and entrails. 



Place the fish in brine of sufficient strength to float a potato, where they 



should remain until the salt "strikes in." This will take from one-half 



to one hour. 

 Rinse rapidly in two waters to remove scales, dirt, and excess of salt. 

 Dry in the open air by placing the fish, tails up, in shallow wire baskets, 



so that water will run out of the abdominal cavity. In good weather one 



hour or even less is sufficient for drying. In bad weather, dry indoors. 



The wire baskets full of fish should be hung up so that air may circulate 



freely through them. 

 Cook the fish in oil by immersing these wire baskets with the fish in them 



in boiling peanut or olive oil. They should remain in the oil about two 



minutes or until the tail fin breaks easily. 

 Hang up the baskets so that the oil will drain off, and leave until the fish 



are cool. 

 Pack the fish in tins. 

 Fill the packed tins with olive oil, tomato catsup, or whatever is desired; 



a few cloves, small peppers, or thyme may be used. 



' This Journal, Sec. D (1914), 9, 10. 



