MAINE SARDINE INDUSTRY. 109 
standpoint in regard to packing stuffed sardines is whether they can 
spare the time and attention required to produce them. There 
would be no trouble in securing a market for them. 
UTILIZATION OF UNAVOIDABLE WASTE. 
SARDINE PASTE AND DEVILED SARDINES. 
Much of the edible portion of the large fish, now wasted mm cutting 
them back to fit the small cans, may be made available as a whole- 
some food product in the form of a paste or as deviled sardines. 
Several experimental packs of sardine paste were put up according 
to a recipe taken from “Die Merresprodukte,”’ by Hemrich Viktorin 
(35) with a few modifications, as follows: 
Add to 1 kilogram (1,000 grams or 2.2 pounds) of ground fish meat, free from bones: 
3.5 grams (0.123 ounce) white pepper 
2.0 grams (0.07 ounce) ginger 
2.0 grams (0.07 ounce) cloves 
1.0 gram (0.035 ounce) mace 
1.0 gram (0.035 ounce) cinnamon 
1.0 gram (0.035 ounce) allspice 
100.0 grams (3.51 ounces) butter 
10.5 grams (0.37 ounce) salt 
215.0 grams (7.56 ounces) olive oil 
The flesh from the large middle part of the fish, cut away in packing the large sizes, 
was taken from the flakes as they came from the packing tables, so that it was steam 
cooked and dried to the same degree as sardines. After the meat had been separated 
from the bones, an easy matter, as the sections readily divide into two portions along 
the ‘‘line of cleavage” between the bones, it was passed through a meat chopper two 
or three times until thoroughly ground. The spices were then added and thoroughly 
mixed with the meat by again being passed through a meat grinder several times. 
The butter, in a semimolten condition, was added, then the oil, and the whole mass 
again passed through the meat chopper two or three times, until it was thoroughly 
mixed and finely ground. This made a quantity sufficient to pack 12 of the small 
round No. } sanitary cans, having a net weight of 34 ounces. 
It is believed that by increasing the quantity of oil it would be 
possible to eliminate the butter in this formula without seriously 
affecting the quality of the product. Any of the ingredients, par- 
ticularly the amount of oil, can, of course, be changed. Sardine 
paste, as the term implies, should be soft in texture. The product 
made according to the formula given was not as soft as might be 
desired. It did not flow, and could not be spread as readily after 
being processed as before. Consequently, when a softer paste is 
desired, it would be advisable to increase the quantity of oil for this 
quantity of meat. 
A second lot of sardine paste was prepared according to the given 
formula, substituting corn oil for olive oil. Here again corn oil 
proved to be excellent. In the opinion of several who tasted the 
preparation, the corn_oil was as satisfactory as olive oil in sardine 
paste. 
