In general tuna canning was during the spring and summer months 
but it was not completely confined to these seasons. In Shizuoka and 
Kanagawa prefectures two canning seasons are reported: the first from 
early January to late March and the second from early May until July 
with June as the peak season. In Miyagi Prefecture the season was 
later — from June to August with mid-June the busiest period. 
Tuna canneries, all established relatively recently, were 
equipped with modem machinery — automatic cutters, automatic vacuum 
sealing machines, automatic cooling apparatus, etc. The process was 
similar to that used in the United States. The heads were cut off 
and internal organs removed and, after washing, the tuna were steamed 
for several hours. They were then cooled and bones, scales and other 
inedible parts removed, leaving only the meat (about 40 percent by 
weight of the fish as landed) which was cut up and packed in cans. 
The meat was then classified into grades according to type of meat 
(white meat made of "binnaga* tuna and light meat made of various 
kinds) and type of pack (solid, standard and flake). The finished 
product was inspected by the Tuna Packers' Association of Japan. 
SanMne Canning . Of the total annual haul of sardines only a 
small fraction (about 2 percent) was used for canning and about 
80 percent of the canned product was exported. Thus although l£ to 
2 million cases were produced {Table a) less than 500,000 cases 
were consumed domestically. Most of the sardines canned were packed 
in tomato sauce (Table 51), 
- 138 - 
16-03t P 163 bu 
