UNITED STATES DEPARTMENT OF “AGRICULTURE 
BULLETIN No. 968. Te 
Contribution from the Bureau of Chemihtrys 
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. HOUGHTON and J. B. WILSON 
Assistant Chemists, Animal Physiological Chemical Laboratory: 
CONTENTS 
Page 
Introduction: Experimental Work—Continued. 
The Sardine .... alate Packing the Fish. . . 
The Maine Sardine Indust ities Adding the Oil . . 
The Maine Sardine . . .... Processing the Sardines . 
Food Value of the Canned Savdine : Storing the Sardines . 
Purpose of Investigation... . . PBecomposition of the Fish 
Methods Employed in Packing Shadinke Grading the Fish ...°. .. 
Experimental Work: Standardization of the Sardine Pack - 
Methods of Analysis .... R Sanitary Precautions in Packing Sardines 
Coniposition of the Sea Herring s Waste in Packing Sardines: 
Food of the Sea Herring. . . . . Elimination of Unnecessary Waste . 
SSWOMS yi aitict ah er eiiem tee atts “ Utilization of Unavoidable Wasie . 
' Transportation of the Fish . . F Economic Considerations . . . . 
Pickling and Salting the Fish . . . Summary . ¢ 
Flaking the Fish . ..... Bibliography. 3. i we ee 
Drying the Bish oS seis . 
WASHINGTON 
GOVERNMENT PRINTING OFFICE 
1921 
