Canadian grocer July-December 1908 . sardines improve with ageand are at their best at from four tosix years after being packed. In someof the canneries where the very Lestpacking is done, the fish neverleave the factory for the marketuntil they have been canned atleast one year, during which time thetins are turned over once a month withgreat regularity, so that the oil willthoroughly permeate the fish, thus im-proving the flavor. The better grades ofsardines usually contain, in addition to canning of sardines is done by womenand girls and some of the larger fac-tories are able to pack over a
Canadian grocer July-December 1908 . sardines improve with ageand are at their best at from four tosix years after being packed. In someof the canneries where the very Lestpacking is done, the fish neverleave the factory for the marketuntil they have been canned atleast one year, during which time thetins are turned over once a month withgreat regularity, so that the oil willthoroughly permeate the fish, thus im-proving the flavor. The better grades ofsardines usually contain, in addition to canning of sardines is done by womenand girls and some of the larger fac-tories are able to pack over a quarterof a million fish per day. Of late years,however, the trouble has been to get thefish. Will Keer» packed in a good quality of oilwill keep in good condition for an al-most indefinite length of time, but theyare hardly fit to eat until they areseven or eight months old. The bestquality of French sardines have a flavorwhich is impossible to imitate. Probablythe Portuguese product is the closest tothe Window in Store of Harry Hope, Toron to, which Won Second Prize in the Re-* cent Lipton Window-dressing Competition. the oil in the fish, a bit of bay leaf ora clove or two or both, and it takesquite a while for the flavor of these in-gredients to permeate the flesh of thefish. In time, however, they improvethe flavor. In wet weather the sardines are driedindoors by artificial heat, but the out-door drying is preferred. The dryingprocess usually takes about an hour,most of the fish caught in the forenoonbeing canned in the afternoon. A largeI)art of the work in connection with the 45 As a general thing, the brand whichhas been first introduced in a given sec-tion holds the larger part of the condition has even led to the no-tion on the part of some grocers thatsuch a brand, the original one in thatparticular section, is the only real genu-ine sardine, others bring a similar fish,an imitation, as it were. The better in-formed grocers, of
Size: 1505px × 1659px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, booksub, booksubjectsupermarkets
