Canadian grocer July-December 1908 . nd canning of sar-dines is one of the most interesting in-dustries connected with the grocery andfishing business. Sardines are universally conceded tobe one of the healthiest of foods, andcertainly few kinds of foods are morepalatable. The principal varieties of sardines areFrench, Portuguese, Norwegian and do-mestic. There is quite a variance insardines. The fish is named after theIsland of Sardinia, about whose shoresmillions of the fish are caught annually. the same principle as smoked meats andother smoked fish are prepared. Strictly speaking, the Amer
Canadian grocer July-December 1908 . nd canning of sar-dines is one of the most interesting in-dustries connected with the grocery andfishing business. Sardines are universally conceded tobe one of the healthiest of foods, andcertainly few kinds of foods are morepalatable. The principal varieties of sardines areFrench, Portuguese, Norwegian and do-mestic. There is quite a variance insardines. The fish is named after theIsland of Sardinia, about whose shoresmillions of the fish are caught annually. the same principle as smoked meats andother smoked fish are prepared. Strictly speaking, the American sar-dine, taken off the eastern Atlanticcoast, is a herring, and not a is a distinctly different type of fish,as all dealers in French sardines quantities of a fish, closely re-sembling the French sardine, have beenfound in the waters of the Pacific coastoff California, but owing to the smallquantity and the irregularity of secur-ing them, attempts to can them for themarket have never been successful. They. Window in Store of J. Milton Cork, Toronto, which Won Third Prize in theRecent Lipton Window-dressing Competition. The Portuguese put up a sardine whichis a great deal like the French sardine,save that it does not possess the sameflavor. A great many Portuguese sar-dines have been shipped into France, thelabels changed and the goods put on themarket as French sardines. The so-called Norwegian sardines area somewhat different type of fish. Theyhave become very popular of late, espe-cially the smoked kind, which are notonly pleasant in flavor, but very cheapin price. These sardines are preparedwith what is known as liquid smoke on possess a flavor which is desirable, butcannot be found in marketable quanti-ties. The flavor is almost identical withthe French fish. A Leading Industry in France. The production of sardines is the lead-ing fishery industry of France, employ-ing nearly 10,000 vessels of various sizesand over 30,000 fishermen. The fish isfo
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