110 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 
The following formula was used in the preparation of a small 
quantity of what may be properly termed deviled sardines: 
Add to 1,006 grams or parts: 
500 grams or parts of olive oil 
220 grams or parts of pepper sauce 
-27 grams or parts of salt 
Pepper sauce.—Chop fine equal parts of green and red peppers and onions. Cover 
with water, bring to a boil, and then pour off. To one dozen each of the peppers and 
onions, add 2 cupfuls of sugar and 4 tablespoonfuls of salt, dissolved in 3 pints of 
vinegar. Then boil the mixture about 1} hours. Larger quantities may be made in 
the same proportions. 
This preparation imparted a delightful flavor to the fish. The 
fish meat was obtained and prepared in the same manner as that 
used in making the sardine paste. : 
To devise a simpler recipe for sardine paste, or deviled sardines, a 
small quantity of paste was made by adding to the fish meat, free 
from bones and ground thoroughly, pepper and salt for flavor, and 
oil to bring it to the proper consistency. The ingredients were added 
in. the following proportions: 
1,000 grams or parts of finely ground fish meat 
5 grams or parts of white pepper 
12 grams or parts of salt 
530 grams or parts of corn or olive oil 
This was well mixed and rendered fine by passing it through the 
meat chopper a number of times, after which it was packed into cans. 
This product did not compare in flavor with that prepared by either 
of the other formulas. It would, however, serve as a very satisfac- 
tory cheap food product, and, if prepared attractively, would meet 
the demand of a class of people who should be supplied with whole- 
some food of high nutritive value at a low price. 
In the preparation of these pastes, it was noticed that the portions 
of meat taken from the larger fish gave more satisfactory results than 
those taken from the small fish. With the idea of using the waste 
which is so enormous when feedy fish are taken, one experimental lot 
was prepared from the ground meat taken from feedy fish having 
the bellies badly broken. When ground, however, this produced a 
dark-colored, unattractive mass. In the preparation of the paste 
or the deviled sardines, meat from the large fish should be used to 
impart the proper color and taste to the product. It is impossible 
to make a satisfactory food product from the small fish which 
have been ruined through the action of feed. 
The time and temperature necessary for complete sterilization of © 
these products were not determined. Some of the preparations 
processed at 212° F., for from one to two hours, were not sterile when 
examined bacteriologically six months later, but had not swollen 
during this time. The contents of cans of a product similar to the 
