American Sardines


American Sardines -

The canning of domestic Sardines, in oil, mustard, etc., is an important industry and large quantities are consumed. On the Atlantic coast the small herring is used, and on the Pacific, young fish which closely resemble the Mediterranean sardine in character and flavor. In some canneries, special machinery does much of the work performed in Europe by hand.

The fact that domestic Sardines fail to obtain the high prices and favor of the French sardine is not due so much to any differences in the fish themselves, for they are in many cases equally delicate, but to the extraordinary care exercised by the leading French canneries to produce the finest possible result. Only those caught at the season when they are plumpest and best are used; they are removed from the meshes of the nets by hand, special pains being taken to avoid crowding or bruising on the boats; counted by hand into small baskets, taken direct to the factories, and immediately put through the processes described - processes in which each tiny fish has individual attention! With similar care, there seems no reason why the American sardine should not be rated just as highly as the French.

Smoked Sardines, both of American catch and imported from Norway and elsewhere, put up in oil or other manner, are gaining in favor.

The West Indies, Chile, India, Japan and New Zealand and other parts of the world, also engage to some extent in the industry, using small fish of various kinds.


Arround American Sardines in The Grocer's Encyclopedia


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