UNITED STATES DEPARTMENT OF AGRICULTURE 
BULLETIN No. 908 
Contribution from the Bureau of Chemistry 
CARL L. ALSBERG, Chief 
Washington, D.C. PROFESSIONAL PAPER January 18, 1921 
THE MAINE SARDINE INDUSTRY. 
By F. C. WEBER, Chemist in Charge, 
With the collaboration of H. W. Houecuton and J. B. Witson, Assistant Chemists, 
Animal Physiological Chemical Laboratory. 
CONTENTS. 
Tntroduction: Page. | Experimental work—Continued. Page. 
The sardine eee Pea Se eee noes 1 Packin oxG be fis bein, os ios osetia ero 58 
The Maine sardine industry ...........-..- 3 Ad dinette voltae eres on ee ee 60 
PheyMainesargdine: sss ee eee 4 Erocessingstheisardines 2 sn eee 69 
Food value of the canned sardine........ 5 Storing theisardines 2 ss. o2e eee eee 70 
Purpose ofinvestigations ....2:...5:..-.-.- 6 Decomposition of the fish==2 25222. 22222252" 86 
Methods employed in packing sardines........ Ga PeGradineuGheshisht=st a syaee ere Ss ag enna rae 93 
Experimental work: Standardization ofthe sardine pack...........- 96 
Methodsionanaliysis:=s = eee a eee sees 12 | Sanitary precautions in packing sardines. ..... 98 
‘Composition of the sea herring............. 15 | Waste in packing sardines: 
Hoodlofthe:seapherrin gs eee sees ae NZ Elimination of unnecessary waste.---.....- 102 
SWLISE ite ar ea a oteae ee eee eal te gee 20 Utilization of unavoidable waste........... 109 
Transportation of the fish... - 222 --2.-22 2... 26) | ee conomiecconsideralionuSs =) =e. -- eee 115 
Pickling and salting the fish..............- SA ea Saas yeas eye ements fi a ee 121 
Wi akin eibbe fish 2s sed 5 cc eee See HOE biblosraplyesss sn eee ee ee ete ee 125 
Dryineigue fishisssesess noe oe 51 
INTRODUCTION. 
THE SARDINE. 
The sardine, popularly regarded as a particular species of fish 
used for canning, derives its name from the island of Sardinia, in 
the Mediterranean Sea, where the fish from which the sardines of 
that region are made abound(27).!. The term ‘‘sardine’”’ is now 
applied in this country to the small fish of the Clupea family, numer- 
ous species'of which are canned as sardines in various parts of the 
world? The pilchard (Clupea pilchardus) is the fish used in the 
French sardine industry, and the brisling or sprat (Clupea sprattus) 
in the Norwegian industry. The California sardine (Olupea coeru- 
1) The figures in parentheses refer to the bibliography at the end of this bulletin. 
2 Food Inspection Decision 64, issued by the U. S. Department of Agriculture, March 29, 1907, provides 
that the labels of the canned sardines shall state the country or locality from which the fish are packed, 
as an indication of the species. 
5890°—20—Bull. 908——1 
