496 HISTORY AND METHODS OF THE FISHERIES. 
at work and have succeeded in placing the business upon a permanent basis. But while they have 
been thus engaged they have not wholly overlooked the other fishes that are so abundant along 
our shores. When for any reason the supply of herring has not been regular, some of the more 
energetic parties have turned their attention to the preparation of eels and mackerel. They have 
been remarkably successful with their experiments in this line, and have succeeded in producing 
goods that find great favor with the trade. 
THE OANNING OF FELS.—The canning of eels has thus far been carried on only to a limited 
extent by one firm, namely, the American Sardine Company, for the simple reason that eels are 
not sufficiently abundant on the coast of Maine to warrant any extended business. This firm has 
willingly taken all of the eels that could be secured, and even then have failed to fill their orders. 
By their process the fish, after being strained, are fried in the oven and packed in boxes, either 
plain or with a sauce made of vinegar and spices. The cans, which are similar in shape to those 
in which sardines are packed, after being neatly decorated with a pretty label, are placed upon 
the market as “Fried Brook Eels.” It seems probable that with a cannery located on some portion 
of the coast where eels are more abundant, and where the demand for them is limited, an im- 
portant business could be easily developed with profit to all concerned. The mouth of the larger 
rivers emptying into Chesapeake Bay would probably be found an excellent location for a cannery 
of this kind. 
THE CANNING OF MACKEREL.—The canning of mackerel by different methods has been car- 
ried on by American capitalists for some time. The principal business in this line was formerly by 
partics engaged in the canning of lobsters. By their methods the fish are neatly dressed, and after 
their heads and tails have been removed they are placed in cans, which are at onee carefully sealed. 
They are then immersed in boiling water and allowed to remain for about two hours. After cooling, 
the cans are branded and packed in cases for shipment to the trade. 
Another method has been practiced to a considerable extent for several years. It consists 
simply of the packing of the ordinary salt mackerel in tin cans of a size convenient for family use, 
the object being to present the fish to the trade in attractive form, and by sealing the can to keep 
them in excellent condition until they reach the consumer. 
The parties engaged in the sardine business have hit upon two new methods for the prepara- 
tion of mackerel, either one of which is far superior to those formerly employed. The business 
began in the summer of 1880, at a time when mackerel happened to be plenty for several days 
about Eastport. The first method originated with Mr. Julius Wolff, of the Eagle Preserved Fish 
Company. By it the fish are treated in a manner exactly similar to that employed for the sardines. 
The mackerel are first carefully cleaned and dried, after which they are fried in oil and packed in 
cans with vinegar and spices. 
The second method originated with Mr. Henry Sellmann, of the American Sardine Company. 
Fearing that the increased number of canneries at Eastport would result in a scarcity of herring, 
Mr. Sellmann established a branch cannery at Camden, Me., on the western shore of the Penobscot 
River, where small herring were reported abundant. Here, owing largely to the lack of interest 
on the part of the local fishermen, he failed to secure as many herring as were needed and was 
obliged to turn his attention to the mackerel, which are usually very abundant in the locality during 
the summer months. By careful experiment he found that the fish could be prepared by a method 
quite similar to that employed for sardines. The mode of treatment is almost identical to that 
already described for the preparation of eels. The fish are first eviscerated, after which the heads 
and tails are removed and the bodies, after being thoroughly washed, are placed in strong brine for a 
few minutes. When they have absorbed a sufficient quantity of salt they are taken out, and after 
