122 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 
from four to six hours. Some method of refrigeration should be in- 
stalled on all boats used to haul the fish over long distances, thus 
ereatly extending the fishing area and bringing the fish to the can- 
neries in a condition far superior to that of fish carried in salt. The 
boats, both the refrigerator and the ordinary type, should be pro- 
vided with small compartments, permitting circulation of cold air, so 
that the fish are carried in small bulk, thus preventing the rise in 
temperature which occurs when fish are carried in bulk, as is now 
customary. 
Salting and pickling the gh ——An appreciable amount of nitro- 
genous matter is extracted from fish held in salt, and an even greater 
quantity from those held in pickle. ‘To insure a minimum extraction 
of material, consistent with the proper degree of salting, uneviscerated 
fish should remain in salt or pickle not more than two hours, while 
from 15 to 20 minutes is long enough for cut and eviscerated fish to 
remain in strong pickle. Fish which are excessively salted or are 
kept in brine an unduly long time lose the characteristics of fresh 
fish. Sardines with a salt content of 3 per cent were received with 
the most favor. The greater part of the salt remains in the skin of 
the fish, which explains why it is so readily lost during the steaming 
process. 
Drying the fish.—More attention should be paid to the drying 
process than is now customary. Betore being packed, from 5 to 8 
per cent of the water they contain should be driven from the fish. 
Either too little or excessive drying ruins the appearance of the 
pack. An even, thin flaking of the fish, proper control of the volume 
and temperature of the air in the tunnel dryers, and drying for 
exactly the requisite period are essential for securing a high-grade 
product. : 
Packing the fish.—Special skill and technique are necessary in 
packing sardines. Great care must be exercised in placing the 
small fish in the can and also in cleaning the cans. Rough treat- 
ment of the filled cans not only tends to disarrange the contents, but 
may dent the seams, causing leaks. 
Orling.—Three quarts of oil to the case should be added to fat 
fish, and 34 quarts to the case for lean fish. ‘Time should be allowed — 
for the abeorpuon of this amount of oil before sealing the cans. Corn 
oil appears to fulfill all the requirements for a good pack and its 
flavor does not mask that of the fish. Baked fish packed in corn 
oil and fish fried in corn oil proved to be superior to fish which were 
steamed. 
Storing the sardines.—The desirability of storing sardines at low, 
even temperatures was demonstrated by a series of experiments on 
the freezing and thawing of sardines. Weak solutions of ammonia 
