PRESERVATION OF FISHERY PRODUCTS FOR FOOD. 
467 
then forced into this cylinder under a pressure of from 60 to 100 pounds to tlie square 
inch, thus forcing it into the tissues of the fish. The fish can be salted sufficiently to 
suit the necessities of the market, and the operation requires a less number of hours 
than the ordinary process requires weeks. The tissues are thoroughly permeated by 
the preserving liquid and are quite incapable of supporting organisms of putrefaction. 
PICKLING WITH VINEGAR AND SPICES. 
Pickling with vinegar and spices is one of the ancient forms of preserving fishery 
products, probably antedating even the pickling with salt. It was well known to the 
Greeks and Eomans, the latter applying it especially to preserving mullet, swordfish, 
tunny, etc. The most costly spices were used, and the products frequently sold at 
fabulous prices. At present comparatively few fish are preserved in this manner and 
the business is done on a small scale. Many small herring are compounded with 
vinegar and spices and marketed as Eussian sardines, and there is some importation 
from Europe of herring somewhat similarly prepared, which are sold as Christiania 
anchovies, marinated herring, spiced herring, etc. A small business is done in pickling 
eels, sturgeon, and one or two other species with vinegar; and oysters, clams, and 
mussels are frequently put up with this antiseptic in glass jars, but the business is 
of small extent. 
RUSSIAN SARDINES. 
The iireparation of Eussian sardines, or small iiickled herring in vinegar and 
spices, is of comparatively recent origin in this country, being first undertaken by Mr. 
Henry Sellman in 1874, at about the time of the beginning of the Maine sardine 
industry. The business, which is not very extensive, is carried on in connection with 
the preparation of sardines on the coast of Maine. The fish used are similar to those 
canned in oil, varying in length from 7 to 12 inches alive and from 5 to 9 inches when 
dressed. As the herring are more valuable when canned they are so prepared when 
practicable; but when more fish are received than the canneries can handle the 
surplus is salted and prepared under the trade name, Eussian sardines. 
For many years previous to 1860 Eussian sardines were iirepared at various points 
in Europe, and especially at Hamburg, Germany, and the trade extended to this 
country. By 1870 the importation of this product into the United States amounted 
to 50,000 kegs per annum, nearly all of which came from Hamburg. In consequence 
of the blockading of the German xiorts in the early part of the Franco-German war 
the importation was necessarily abandoned for a time, and an effort was made to 
supply the deficiency with a domestic product, with such good results that at present 
few foreign-prexiared Eussian sardines enter into the United States trade. 
The present method of preparation is as follows : 
As soon as practicable after being removed from the water tbe fish are placed in strong brine 
contained in suitable casks. It is desirable that this be done while the fish are yet alive, so as to 
remove any possibility of putrefaction starting in. There they remain for about ten days, depending 
on the size of the fish and state of the weather, or until thoroughly struck. The fish are then 
scaled, beheaded, eviscerated, and cleansed in clear water, after which they are placed on sieves or 
other suitable receptacles for draining. After draining for several hours the fish are spread upon 
packing tables and assorted according to their size, each size beiug packed separately in kegs, with 
a mixture of certain preservatives combined with flavoring substances. The preservative substances 
are vinegar, allspice, and chile pepper, or their equivalents. The flavoring substances are sliced 
