552 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
December 6, 1881, No. 260382, is employed. The drying must be more thorough than for ordinary dried 
fish in order to make the fish hard and crisp. The hard-dried fish are made small enough to be fed 
into the hopper'of a mill to be coarsely ground. Almost any kind of grinding mill may be used, pro- 
vided it is not too sharp and is set high for coarse grinding for the first run. This run should be bolted 
through sieves having about 144 meshes to the square inch. About 75 per cent of it should pass 
through the bolt. The remainder, which is too coarse to pass, consists of the bones and the skin with 
considerable fish flesh adhering to it. In order to utilize this it is reground with the mill set closer 
and again passed through the bolt. If on examination much fish adheres to the skin it should be sub- 
jected to another grinding with a still closer set of the mill and again passed through the bolt. The 
residue from this, consisting principally of skin, bones, and scales, should not amount to more than 
10 per cent of the weight of the dried fish and may be utilized as manure. Tbe product of the 
last grindings contains considerable of the white portion of the skin, with fragments of bone and 
enough of the black skin to give a coarse, dirty appearance to the meal. In order to remedy this it 
should be again ground in a sharper and closer set mill to reduce it to a fine meal, and this, being 
passed through a bolt having about 400 meshes to the S(piare inch, gives a fine product and contains 
the most nourishing portion of the fish. The last iiroduct can be either used alone or incorporated 
with the first by uniform mixing. 
The inventors sny : 
We are aware that fish meal has been previously made; but in all previous processes, so far as 
we are aware, the fish used have been so salt as to require soaking the meal to remove the excess of 
salt before cooking, and the skin, fins, tail, and larger bones removed before grinding. We jiropose 
to Tise fish dried with little or no salt, and to grind them without removing either skin, bones, or 
other refuse contained in fins or tail, .and to- separate them by bolting. 
In Europe “pastes” are made of anchovies, bloaters, shrimp, etc., the output 
being considerable. The following is one of the methods used in preparing anchovy 
paste. For each gallon of fish take 1 pound of salt, ^ xjound of saltpeter, 1 ounce of 
sal prunella (saltpeter deprived of water of crystallization by heat) and a few grains 
of cochineal, and i)ound the whole well together in a mortar. In a stone jar place a 
layer of the ingredients, then a layer of fish, and so on until the jar is filled, press 
them hard down and cover up carefully, and let them remain for six months, when the 
paste is ready for use. 
Somewhat similar to the above are the very delicious sardine butter {Sardellen- 
hutter), crab butter {Krehshutter), and crawfish butter i^repared in Europe. These sell 
very high, 60 or 75 cents being the usual price for a 2-ounce bottle. Mrs. M. von 
Eisenhardt furnishes the following process for making crawfish butter: 
Remove tlie meat from 100 boiled crawfish, dry the shells, put them with one pound of butter into 
a mortar and pound them fine. Then place in a saucepan over a fire and stir 5 minutes, add 2 quarts 
boiling water and cook for 5 minutes. It should then be strained through a napkin into cold water, 
and as soon as cold and firm remove it from the water and stir it in a saucepan over the fire for a few 
minutes, when it is ready for use. It should be placed in small glass j.ars and stored in a cool place. 
Ill Japan leau pieces of fresh flatfish, eels, shark, etc., are freed from the bones, 
pounded in a stone mortar, and at the same time mixed with a certain quantity of 
salt, flour, sweet wine, white of an egg, and sacchariferous algm {Laminaria), until 
the mixture assumes a paste-like consistency. This mixture is molded into various 
shapes, such as seinicylindric, on a curved wooden plate; hollow cylindric, around a 
bamboo stick; discoid, dn a circular plate, etc. These are heated over a charcoal fire, 
and then steamed and baked. The product may be kept from 3 to 20 days, according 
to the amount of the desiccation and the season of the year. 
The secret of preparing several choice forms of fishery jiroducts has become lost. 
The method of preparing the fiarum sociorum of the Eoinans, a kind of fish sauce, is 
