The sun. [volume] (New York [N.Y.]) 1833-1916, 1898-08-21
sARD1NE FISHING AND CANNtNe.
Curious Featurea-No One Ever law Live
sardino Out of water-A Hint to Gourmcts'

EINHAA0 AMI OANN1N0s
---s
Curious Features-NO one Ever Saw a Live
enrdino Out of water-A Hint 70 Gourmets'
Prom Ne courrtsr de, Biais Unit.
The peddlers In the streets Of Paris are now
crying out, "sardines de Manifest" and the
grocers display the little vanished boxes
labelled "Sardlnes d l'huile, fabrication 1858"
But where do the sardines como from Ger
tainly not from Nantes. They come from oui-
boron. DouarneneE. Concarneau, Crotsic. and
especially from Belle Isle.
The sardine fishing season commences ct the
beginning Of June. As soon rs the fishermen
Of the coast OF Brittany notice shoals OF por-
poises or iocks Of seagulls OF shore In
great numbers they Immediately make
sail for the sRrdine Is there. The birds
and porpnises locate him. T building
and repairing Of the sardine fishing boats
during what 10 called the dead season give
employment to a great many workmen. As q
rule. they are 10-tonners. with a crew OF from
six to ten men. The captain and the mate are
the only professional fishermen on board; the
others are men OF all trades. The outfit con-
sists exclusively OF nets with very small
meshes. and their length Is from 100 TO 500
metres. The upper parts Of the nets are kept
upon the surface Of the water by corks and the
entire machine is held rigid by pieces Of lead at
the bottom. The nets are all stained q sort OF
Il y 0AVOhO VIVA ~ AOhNVA AAob v ASabANs
When the first school Of sardines is noticed
Ithe boats all run to the fishing grounds. The
exact presence OF the lsh is determined by an
oily substance on the surface Of the water and
also By a considerable quantity Of little scales,
which give the water q metallic appearance.
In calm weather. as soon as the Captain has
his boat immediately over the shoal he lowers
his meta. and two men Of the Grew. with great
oars. work steadily to keep the boat stationary,
/ vvhila tha nkhara lnvvar tho natn STANDING M
the stern OF the boat the Captain throws the
chum overheard. This chum Is q bait made Of
the eggs Of the Goldfish, and 1t keeps the fish In
the desired place. A spot that is well baited In
this way is called Harden in French. and the
casting OF the chum is called bdiller.
In q few moments. II the fish are plentiful.
new quantities OF scales float upon the surface
and the net itself Is agltated by the struggles
Of the immense number Of fish. Then it Is
lifted. and while the sails are again hoisted and
the boat pointed for shore the men Of the crew
shake the nets and toss the fish upon the deck.
A curious thing about this kind OF fishing Is
that one rarely sees q living sardine out OF the
water. The fish make q little squeak when
taken from the water and die instantly. OF the
| $50 or 800 fishing boats fitted out at Belle Isle
about 200 belong to Palais and the others to
Sauzon. Tits in these two ports that the fish
ermen sell their fish. An ordinary catch of
| boLhlhOo bANOAOS OoSh DOe1 AOA oHONV w w.
600 fish. and the price is regulated by the auanA
tity brought in by the first Corners. Upon the
docks the representatives OF the great preserv-
ing establishments hail the fishermen, who tell
them that they alone caught enough worth
mentioning and that the other boats caught
! nothing. Then they enter into a discussion re-
garding the price.
".HRSS 0np ne1HT thousand have you Janniof'
Then I win give you seven francs a thou
oh. no, that is not enough. Icannot sell at
ar sst o 81 sas rest seas 81 sh % sStil tSei GP fsS &. al ses tss
francs per 1:o0O, and in u ho ~ aiter%a1d the
1850 1atsF as anS soS Sse ses GRsy ca can es set me- s Rfis
whatever for their catches and are Obliged to
iistfs ask fn fen SSfnif fessS 9GfS for onIS tS ReSa or th fee
,on the other hand, II the run is not e3cep-
sEsR 3 g IS e i e aFsn Per Y Y:Sd RiooO' and sometimes
never come back. When the sardines are sold
eannery. Each Basket contains 200 SsS. IN
ADDITION to the price; WHICH T. immediHtely
gets about half a gallon Of wine Tor himself
DURING he eardiIns season a boz 800 women 9 ,sn
drst boats, II there are no tlHh. there Is no
EESFfb for shH have w sRsIr s RslO 6ST' e sE1!Uss 'a he
women. In their picturesque costumes, rush to
the cannery like 2 hSek Of frightened sheep,
where the Dab UNDERGO their !hrst PREPARATION.
Here st the s Strd I1th are are sFRNTSsS1 ,S upon nrS sn Sfod table
s sess Gn 81 i Ieas 2ge osS | aSsor = aPlS e th s9S, s fEs
n TSss i snstS S p Dine aey teea as i S.S by shiis operation
this the ish are washed and PLACED. one BY one.
with great care upon wire nets. called girls.
weather Is wet or % even foSSy CHS SRHH op S,t; be.
comes impossible. and the nah spoil and be-
This serious Inconvenience has been avoided
lately by the construction. OF a mechanical
e eriSi' m sSFt 81 In foe q Y feW ma%e E%s re Ry p sSF-
end sPi|s iTfS% ss ne SIss atssET Inte t, %flIs 81 I'm SoII qIRPa aI NE
oil. This bath lasts from three to i've minptes.ac &c
oordinG to the size Of the fish. In order that the
arc sS f Sss SSqs y z st SSsSSt tS SSesa't A ter his SRS e aFS; ny.
sSs4Ii q fa JOKE S"S Z begun. That sG Work u Is done Rs'P by
is{ioSSo cons Isi" q fS SIIIas x them VIZ Viii at 81. m Il Il Ia
which EIye 70 the French Preparation Of sar.
Sre0c cl ssstE 0 Rtttie wS aSeSsn run nfse t on t S91Ss
Ways bring ring, ths H9xes to the s0ldsrins room:
In order TO destroy the microbes the boxes
remain there during the time prescribed In the
formula. When taken from the water they are
little flaw In the soldering appears tho box Is |
ut once thrown aside. When the boxes are all
each. and 1t is In this way that they reach the
consumers.
the sardines ara prepared and exported ten
hours after coming out OF the water.
Gourmets should never eat newly prepared
sardines. They have neither tho perfume nor
the flavor OF those which have lain in the boxes
for q year.