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COMMERCIAL CANNING OF FOODS. 75 
| SARDINES (SARDINIA). 
The sardines caught on the Pacific coast are much larger than those taken in the 
_ Fast and are handled in a different manner. They are caught in nets at night, and 
on being brought to the factory in the morning are put into bins and kept wet with 
_ running water for some hours. They are then dressed, scaled, heads and viscera 
removed, and again thoroughly washed in two or more changes of water. They are 
next dipped in strong salt brine for a few minutes, rinsed, and placed in wire trays to 
dry. In order to expedite the drying the trays are carried through a mechanical drier 
so that all surface water will be removed. The crates are then dragged through a vat 
of boiling oil, the length of time being that necessary to cook the fish thoroughly, 
usually about five minutes. They are left in the crates until cool, which is usually 
until the following day, placed in the cans by hand, oil or sauce added to fill the inter- 
3 spaces, carefully exhausted, and processed at 240° F. for 1 hour and 15 minutes. 
SHrRimp (PANAEUS BRASILIENSIS). 
~ The shrimp is a crustacean and belongs in the same general class ascrabs, crayfish, 
and lobsters. There are a number of varieties found in this country, but the one 
used for canning is the Gulf shrimp, Panaeus brasiliensis. The shrimp found in the 
fresh waters and west coast are used fresh, but are too small to be used in canning. 
The Gulf shrimp resembles a large crayfish and is from 5 to 7 inches long. They 
inhabit the deep waters and come to the shore twice each year. They are active 
swimmers and are provided with very long antennz. The abdomen is the only part 
of the shrimp that is used, the head and thorax being thrown away. 
The first attempt to can shrimp was made by Mr. G. W. Dunbar, of New Orleans, 
in 1867. His efforts did not meet with success until 1875, at which time he devised 
the bag lining for the cans. In 1880 a factory was started at Biloxi, Miss., and from 
that time to the present the majority of all the shrimp canned has been put up in 
these two cities. It is only within the last 10 years that the canning of shrimp has 
assumed considerable importance, but it is still limited to about a dozen places in 
Louisiana and Mississippi. A cannery was started in Texas, but failed to secure a 
regular supply, and the oyster canneries in Florida could not secure enough to make it 
profitable to prepare to receive them. The early supply of shrimp was obtained from 
Barataria Bayou, or Lake, which gave the distinctive name, Barataria shrimp. The 
name is often improperly used now. The shrimp sent to England are called prawns. 
Shrimp are caught in February, March, and April, and in September, October, and 
early November. The run is uncertain, and a catch depends upon the state of the 
weather; the quantity taken is very irregular. The shrimp are caught only in shallow 
water along the shore. Previous to 1911 all catches had to be made in less than 6 feet. 
Newer apparatus has been invented, making it possible to take them in water 10 feet 
in depth. The shrimp are located by coursing over the ground in a small sailboat, or 
a skiff, and trying witha cast net. This is a circular net from 6 to 8 feet in diameter, 
with leads every few inches around the edge and a cord attached for drawing it together. 
A man stands at the bow of the boat and makes trial throws until a school is located. 
When the shrimp are found the large seine is anchored on the shore at one end and 
the boat rowed out and around as large an area as the seine will cover. As soon as 
the second end is brought to the shore the men bring the two ends together and begin 
to draw in the seine. If the weights hang close upon the ground the chances for a 
catch are good, but if the seine should rise the shrimp will find a way out very quickly. 
The handling of the seine requires wading in water from 2 to 44 feet in depth. The 
seine is drawn in such a manner as to’ cause the shrimp to go into the purse in their 
attempt to escape. 
As soon as the catch is made safe the boat is brought alongside and the shrimp 
dipped out with scoop nets. They are stowed promptly in the hold of the vessel and 
well iced if the weather is warm or the trip is to continue for more than a day. The 
seines used in shrimp fishing are from 150 to 225 fathoms in length (900 to 1,350 feet) 
