. Bulletin of the Department of Agriculture. Agriculture; Agriculture. UNITED STATES DEPARTMENT OF AGRICULTURE. % BULLETIN No. 908 JM& j^^*^-ft- Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief Washington, D. C. PROFESSIONAL PAPER January 18, 1921 THE MAINE SARDINE INDUSTRY. By F. C. Webeh, Chemist in Charge, With the collaboration of H. W. Houghton and J. B. Wilson, Assistant Chemists, Animal Physiological Chemical Laboratory. CONTENTS. Introduction: Page. The sardine 1 The Maine sardine industry 3 The Maine sardine 4 Food value of the canned sardine 5 Purpose of inve
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. UNITED STATES DEPARTMENT OF AGRICULTURE. % BULLETIN No. 908 JM& j^^*^-ft- Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief Washington, D. C. PROFESSIONAL PAPER January 18, 1921 THE MAINE SARDINE INDUSTRY. By F. C. Webeh, Chemist in Charge, With the collaboration of H. W. Houghton and J. B. Wilson, Assistant Chemists, Animal Physiological Chemical Laboratory. CONTENTS. Introduction: Page. The sardine 1 The Maine sardine industry 3 The Maine sardine 4 Food value of the canned sardine 5 Purpose of investigation 6 Methods employed in packing sardines 6 Experimental work: Methods of analysis 12 Composition of the sea herring 15 Food of the sea herring .' 17 Swells 20 Transportation of the fish 26 Pickling and salting the fish 34 Flaking the fish 50 Drying the fish 51 Experimental workâContinued. Page. Packing the fish 58 Adding the oil 60 Processing the sardines 69 Storing the sardines 70 Decomposition of the fish 86 Grading the fish 93 Standardization of the sardine pack 96 Sanitary precautions in packing sardines 98 Waste in packing sardines: Elimination of unnecessary waste 102 Utilization of unavoidable waste 109 Economic considerations 115 Summary 121 Bibliography 125 INTRODUCTION. THE SARDINE. The sardine, popularly regarded as a particular species of fish used for canning, derives its name from the island of Sardinia, in the Mediterranean Sea, where the fish from which the sardines of that region are made abound(27).1 The term "sardine" is now applied in this country to the small fish of the Clupea family, numer- ous species of which are canned as sardines in various parts of the The pilchard (Clupea pilchardus) is the fish used in the French sardine industry, and the brisling or sprat {Clupea sprattus) in the Norwegian industry. The California sardine (Clupea coeru- 1 The figures in parentheses refer to the bibliography at the end of this bulletin. 8
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