The Honolulu republican. [volume] (Honolulu, T.H.) 1900-1902, 1901-11-17
WHERE sARDINEs CONE FROM
How the Little Fish Are Caught and
Prepared for Market.

Prepared for Market
The importation OF French sardines
into the United States is worth about
one million dollars . year. The indus
try gave employment 20 81 ST. fsher-
men In France last year. With this
army OF men lis. S.. 400 pounds Of sar-
dimes were taken and sent to all parts
Of the world.
The fish takes its name from the
island Of Sardinia, In the Medfterran-
can. where II is abundant Like other
free swimming oceanic fish. the sar-
dine varies in abundance from year
TO year, but there is no evidence that
the extensive fishing Is effecting any
permanent reduction Of the supply.
Brittany is the center OF the canning
industry. giving employment TO up
ward Of 81 900 fishermen and 1911
boats.
The fishing Is done exclusively with
gill nets, dyed bright greenish hue.
The dying preserves the nets and rem
ders them less conspicuous when in
the water. The bait now In general
use is the saited eggs OF the cod, but
the eggs OF other fish are also used.
Taking sardines Is shore fishery"
and most OF II is done within a short
distance of the home ports. The fish
are landed a short time after giliing.
but no ice or other preservative is
used on them. and they reach the can
neries within few hours after they
are caught. The first cannery was
built fifty-ive years ago, and since
that time the industry has grown
steadily. until now it is the chief sup
port Of large part of the population
on the Bay of Biseay
Immediately after evisceration the
fish are sorted by size into large tubs
containing a brine strong enough to
float a potato. Here they are left
from half an hour TO an hour, depend
ing on the size, quality and the con-
dition OF the weather They are then
placed in small wicker baskets and
taken TO the yard, where they are
washed in either fresh or salt water
(salt preferredl while In the baskets.
each basket being put through two
waters This washing, which takes
but few seconds. removes from the
fish any andissolved salt. loose scales
and dirt
The sardines are dried In the open
air and are taken from the driving
racks in wire baskets to the cooking
room, where they are immersed in
boiling oil They remain in the oil
only a few minutes. The oil is allow
ed to drain OF, and then the fish are
ready to be packed in cans or boxes.
The sardine manufacturers employ
two kinds of oil in their canning oper-I
ations-olive oil and arachide or pea
nut oil; and small quantities of Sc
same oil have at times been used.
While it is reported that the manu-
facturers knowingly handle only the
oils named. it is understood that cot
tonseed oil, being tasteless and cheap.
is used by the French oil dealers for
adulterating both olive and peanut oil.
Information on this subject is natu-
rally difficult TO obtain; but the testi-
mony of several oil manufacturers
and dealers clearly indicates the ex-
istence Of the practice It is interest
ing to note in this connection, that
during the fiscal wear 1899 the United
States exported to France nearly IT,.
100000 gallons of cottonseed oil. hav-
ing a value of $4,000. 900.
Peanut oil is used to meet the
American demand for low-priced sar-
dimes. Most OF the French sardines
exported to America are packed in
this oil. which is practically tasteless
A small quantity of spice Is used in
order TO impart flavor The usual in
gradients for each can are one or two
cloves. broken laurel leaf and a
small piece Of THYME: these are out
in the can before the fish. so that they
viii be on the top when the can IS
opened.
Observation has shown that French
sardines. when Of the best quality.
have a flavor and richness which make
them preferable to any sardine pre-
pared on the Atlantic coast OF the
United States from the young of the
sea herring. while the cheaper grades
Of French sardines-which. unfortu-
nately. find a ready market in the
United States-are certainly not pref
-