MAINE SARDINE INDUSTRY. 105 
and furnish a quality of sardines which should be most attractive to 
the purchaser. - | 
Although not quite as long, and hence not as economical in packing 
the larger fish, the half-oil can may well take the place of the one 
that has been suggested. The high-quarter cans have been success- 
fully used by some of the canners during the past few seasons. The 
1-pound and the half-pound oval cans deserve consideration for pack- 
ing large fish. Oval cans are coming into use at one or two of the 
sardine canneries on the Maine coast. The quality of the sardines 
packed in them would suggest that they are being well received by 
the trade. 
UTILIZATION OF LARGE FISH IN SPECIAL PACKS. 
To do away with the waste which occurs when only fish too large 
for packing in the ordinary sardine can are available, various special 
packs may be made. 
KIPPERED HERRING. - 
Some of the large fish which at certain seasons and in certain 
places are the only ones obtainable may be used to excellent advantage 
in the form of kippered herring. Fish that necessitate cutting back 
to such an extent that there is a large waste of edible material when 
packed in the cans at present in use, furnish the proper minimum 
size to use for this product. 
Directions for preparing this product are given by Charles H. 
Stevenson(30). - 
Comparatively few kippered herring are prepared in the United States, the round 
bloaters being so much more popular. The kippered herring are split along the back 
from the head to the tail, like mackerel, eviscerated, washed, and salted in a manner 
similar to that applied to bloaters, except that they are not kept in the pickle so long. 
They are next hung up to dry for a few hours, then smoked for six or eight hours at 
a temperature of 80° or 85°, each fish being suspended by the napes to keep its ab- 
domen open. With the exception of splitting, the cure is similar to that of bloaters. 
* * * Herring put up in this way are in great demand everywhere and are pre- 
ferred by many to the bloater. The very best herring are required for the kippering 
process. * * * ‘The fish used for kippers should be had as soon as possible after 
they are taken out of the water. * * * Herring put up in this way are most 
delicious. * * * The same materials are used for smoking kippers as are used 
for smoking bloaters and the same conditions apply, only that kippers, presenting a 
larger surface to the smoke as they do, do not require to be so long exposed to the 
smoke. As in the case of bloaters and red herring, the tastes of the consumers must 
be ascertained and the curing as to salt and smoke regulated accordingly. The 
manufacture of kippers is greatly on the increase in Britain. It is an important 
branch of the herring industry and utilizes a large proportion of the British catch of 
herrings. 
Many of the Maine canneries are already provided with facilities 
for smoking fish, and those not so equipped might utilize part of the 
drying ovens and spaces for this purpose, making the expense of 
installation of suitable equipment a negligible factor. The prepara- 
