﻿IX, D, 1 



Scale: Fish and Fishery Product* 



11 



Immerse the cans of fish in boiling water for two hours. This cooks the fish 



and softens the bones. 

 Remove the cans from the water, allow them to cool, and rub them in dry 



sawdust to remove all oil from the outside. 

 The sardines are then ready for the market. 



Using the above method, I prepared 100 tins of Philippine 

 sardines to be used as an exhibit and afterward to be sent to 

 various packing associations in order to interest them in the 

 subject. The letters received in reply to these samples of sar- 

 dines were in most cases very satisfactory. Owing to imperfect 

 soldering, the oil leaked from some of the tins and the contents 

 spoiled. 



Dr. David Starr Jordan, president of Stanford University, 

 wrote : 



I had the can of the Philippine sardines you sent me served at the table. 

 I consider them equal to the European sardines. 



A member of the firm of Messrs. Castle Bros. -Wolf & Son, one 

 of the largest commercial houses in Manila — now the Pacific 

 Commercial Company — wrote : 



I consider the quality of the sardines you sent us very good and see no 

 reason why, eventually, the canning of these fish should not be an important 

 industry. 



According to the decision of the pure food experts of the United 

 States Bureau of Agriculture, any small clupeoid fish may be put 

 up in oil and labelled sardine, provided that the name of the 

 country where the fish were caught and the kind of oil used in 

 the tins are printed on the label. 



This practically includes the entire family Clupeidse. The 

 following species of this family are found in Philippine waters, 

 several of them in great abundance. 



Species of clupeoid fishes found in Philippine waters. 



Stolephorus gracilis (Temm. and Sardinella gibbosa (Bleeker). 



Schleg.). 

 Stolephorus delicatulus (Bennett). 

 Ambly g aster sirm (Ruppell). 

 Amblygaster clupeoides (Bleeker). 

 Amblygaster perforatum (Cantor). 

 Dussumieria acuta Cuv. and Val. 

 Dussumieria elopsoides Bleeker. 

 Dussumieria hasseltii Bleeker. 

 Sardinella moluccensis (Bleeker). 



Sardinella sundaica (Bleeker). 

 Sardinella fimbrata (Cuv. and Val.). 

 Sardinella longiceps (Cuv. and Val.). 

 Sardinella vancibris (Jordan and 



Snyder) . 

 Sardinella melanostica (Schleg.). 

 Sardinella klunzi (Bleeker). 

 Sardinella zunazi (Bleeker). 

 Ilisha hcevenii (Bleeker). 



There are in addition a large number of anchovies, family 

 Engraulidse, and a number of fishes of the mackerel family 



