﻿ix, d, i Seale: Fish and Fishery Products 9 



are then hung up to dry for a few hours and smoked for from 

 six to eight hours at temperatures of from 26°.7 to 29°.4 C, 

 the fish being hung in such a way as to keep the abdomen open. 

 They are then ready for cooling and packing. 



"Kippered herring differ from bloater herring principally in 

 that they are split and eviscerated before smoking." These 

 will not keep well in the Philippines unless put in cold storage. 



SMOKED CAT FISH 



Cat fish may be smoked in the same manner as herring. 

 However, if they are very large, they should first be cut into 

 strips. 



SMOKED EELS 



The following is an abstract of a method used in Germany for 

 smoking eels, from the United States Bureau of Fisheries : 5 



The head, skin, tail, and viscera are removed, and the eel is split open 

 the entire length, the backbone and many of the smaller bones attached 

 to it are removed. It is then laid in strong salt brine for six hours and 

 is then wiped dry with a towel and covered with the following preparation 

 which has been pounded in a porcelain mortar: One large anchovy, 1 ounce 

 fine salt, 8 ounces of sugar, 1 ounce saltpeter, and sufficient butter to make 

 a paste of the ingredients. The eel, thoroughly cured with this preparation, 

 is rolled up tightly in the form of a disk, beginning at the tail end, tied 

 with a cord to hold it in position, and then sewed up in a linen cloth, 

 which covers the disk and allows the end to project. These disks are 

 next suspended in an ordinary smokehouse and smoked for from five to 

 six days, then allowed to cool and become firm, when they are ready for 

 the table. 



MARINATING FISH 



The method of conserving fish in spiced vinegar known in 

 Europe as marinating has never been practiced to any extent in 

 the Philippines. However, I believe that fish put up in this man- 

 ner would meet with a favorable reception from consumers. 

 For this purpose young herring, sardines, or anchovies are most 

 desirable, although almost any small food fish may be used. 

 Good firm fish, however, should be selected. The fish should 

 be cleaned, washed, and dried for from half an hour to one 

 hour in the air, then boiled or fried in hot oil (in Italy they 

 are dipped in flour before frying), and put out to cool and to 

 let the oil drain off. They are then packed in barrels, kegs, 

 or glass jars, and spiced vinegar sufficient to fill the containers 

 is poured in. After allowing them to stand a short time, the 



"Bull. U. S. Fish Comm. (1898), 18, 505. 



