Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-08-02
THE sARDINE TRADE.

Lovers of this delicacy will regret TO learn
that the prospect ofreceiying our usual sup
ply this year is decidedly slim, and that
not only will the present high prices be
maintained, but in all probability a
higher range Of values lie reached.
Last year the war took away the fish
ermen from the villages, and 10 this was
added scarcity of tsh, so the catch did
not equal the quantity contracted TO be de-
livered ty the French manufacturers. This
year is still worse. Very few fish have bet n
caught, and these are mostly very large.
Scarcely any Of the finer qualities have
been taken, and IF course the contracts for
delivery made early in the season cannot
be filed.
The following from an English journal
descriptive of the manner of ca ching and
putting up sardines for market will be Of
int rest to our numerous readers:
"FkC fishery is carried Oh generally from
July to November, all along the coast Of
France. Two of the largest stations are at
DouarDez and Concarneau. Fleets of boats
60 out some few miles and spread their
ne s, by the side of which some cod-roe is
thrown to attract the fish. The nets are
weighted on one end, aud have corks at
tS~hSN W AhO OSLCl3 81 bkl6b TIL SbooouAO
vertical position--two nets being placed closp
to each other, that the fish trying to escape
may be caught in the meshes Brought 10
land, they are Immediately offered for sale,
as, if staler by few hours, they become
Sc iously de- eriorAted in value, 10 frs SIS
m tnufacturer caring TO buy such. Thy
are sold by the Thousand. The Curer en-
pOys large numbers of wOmeL, who cut off
. laH e h. 4. a. 81.
The fish are then dipped into boiling oil for
few minutes, arranged in various sized
boxes, filed up with the flest olive oil,
soldered down, and then placed in boiling
water for some time. Women FURNISH the
tins; the labels are put on, or sometimes
enamelled on the tin, which are afterwards
placed in wooden cases generally contain
ing one hundred tins, and then are ready
for exp irt. 1t does not always seem to be
remembered that the longer the tin is kept
unopened the more mellow do the fish
become; and if properly prepared, age
improves them, as it does good wine.
But if they ale too salty at first, age
does not benefit them-they always remain
tough. The sizes Of the tins are known as
half and quarter tins. There are two half
tins, one weighing eighteen ounces and the
other sixteen ounces gross. The quarter
tin usually weighs about seven ounces, but
there is larger quarter TIN sometimes i'm
ported. Whole tins, and even larger ones
still, are used in France, but seldom seen
here.
''As il well known, the sardine trade is
an important branch of indus nv, very targe
quantities. being consumed in France; and
the expectation to England and America is
truly wonderful. The requirements of this
country alone must be calculated almost by
hundreds of thousands of ca 5es. The brands
best known In England are Philippe & Can
aud's' and 'Penau's, but there are scores of
other makers-sCme, good, some bad-and
1t much depends upon the character of the
wholesale house as to whether grocer can
purchase brand which he does not know.
Those which are known here as sariinPs
only lit for expectation are generally very
inferior in quality-colonists, we imagine,
being supposed 10 have less delicate
stomachs than Engishmen.
ut is no uncommon taing to hear some
wonderfully c,ever individual pronounce
sardines and sprats TO be identical. We
never met with bat one tin which, accord
ing to our judgment, contained sprats, and
that was an entirely unknown brand. No
doubt some of the fish sold are not true saT-
dimes, but such do net appear TO be p t up
by those who have reputation to sustain.
Agaip,in some years the quality is not so good
as at others, especially when, as is the case
this season, during the most favorable period
no fish is to be met with, or most provok-
lngly make their appearance at spot where
there are no boats, and where it is impos-
SlDIe 10 cure them, materials and labor be-
faE iar Gsant AZ the present t%e b prices
than they have for many years past; out
for all that tin OF sardines prepared with
care, wEea only the finest fish have been
selected and best quality oil used, furnishes
IA addition to tho cgi6ine which, for deli
cacy OF favor, at a very reaso1able cost,
cannot be surpassed" K -