The Washington times., 1917-06-05
FISH PRESERVING
URGED BY BUREAU
Tells Housewives About Can
ming and Sailing.
SAVES FOOD FOR The WINTER
Full Instructions Given in the
Methods to Be Followed.


and sailing FISH for the winter months
when prices are high. is being urged
upon American housewives by the
Bureau of Fisheries.
A bureau circular for distribution
to the housewives OF the United
States says:
las a measure Of economy in the
present period OF high prices of food
stuffs and as a contribution to the
conservation Of the food supply.
which is one Of the coUntry's urgent
needs, the Bureau Of Fisheries urges
housewives, particularly those living
near streams and lakes or the sea
shore. to preserve fsh for home con
sumption. The fish can be bought
when they are cheap. during times of
plenty, and held for use during the
winter when. ordinarily. prices are
high. In many cases fishes. which.
because OF prejudice or Ignorance. are
not placed on the market. may be
bought for little and sometimes may
be obtained from the fishermen for
the asking. Practically all fishes are
edible. and purchasers should not be
deferred from buying them on ac-
count Of their unattractive appear
snce. Some OF the ugliest are among
the best.
Describes Easy Methods.
Two easy methods of preserving.
namely, canning and sailing, are
available to housewives. To be sure
CT success the methods here described
should be carefully followed:
when using coarse scaled, thick.
skinned fishes. cut of the fms or make
an incision on each side OF the I'm and
pull 1t out. Make an incision through
the skin along the back another
along the belly. and connect these
two by a third encircling the body
just behind the head. impaIe the head
on a hook or sharpened nail driven
through a plank, take hold of the
skin at the angle OF the two incisions
at the back OF the head, and remove
II by pulling toward the tail. Thin
skinned fishes. like herring and ale
wives. should be scaled. not skinned.
cut of the head. remove the in
testines and other organs. and take
out the backbone by making a cut
with sharp knife on each side. in
side Of the body cavity. Wash thor.
oughly. taking particular care to re-
move the blood along the back.
Pack Fish Tightly.
cut the FISH into strips to At the
length of the Jars to be used and rub
with dry salt, using a level table
spoonful to each pint jar OF nsh. Fill
the Jars with the pieces packed as
tightly as possible. put on the rubber
rings. and place the caps on the Jars
loosely, so that the steam can escape.
Put no water in the jars Cook in a
pressure cooker for one and one.h half
hours after steam pressure registers
nfteen pounds or the temperature $50
degrees. Tighten the caps Of the Iars
and permit cooling. Use the cooker
as directed by the makers. There are
several kinds on the market and the
bureau Of Fisheries, Washington, ID. |
c. will furnish addresses Of rnanufac.
tire on application.
Large fish having soft fins. small
scales. and thin skin should be scaled
but not skinned. Remove the head. /
split down the belly to the vent, and /
remove the viscera. Make a cut on /
each side OF the backbone inside OF l
the body cavity, cut the bone in two /
as far back as IL can be reached and /
remove the cutoff portion. then make !
deep cut along one side OF the back Z
bone for the remainder OF its length I
and remove the tail II the fish are
too large to go into the cOntainer. cut /
them to the proper length. The .
cheeks and the portion between the /
Jaws, including the tongue, of many
large fishes are excellent when boil
ed. and they may be preserved by re
the eyes and giIls and pack.
ing the heads. after splitting them
lengthwise, in the same container
with the rest OF the fish.
Methods for Small Fish.
Slender fish. such as mackereI
large herring. etc, should
be split down the back to one side Of
he backbone for the entire length.
he belly walls not being cut. Tn.
need not be removed. Small
r fish of the same character need
rot be split. but should be carefully
'viscerated. Coarse-scaled, thick
kinned, spiny-finned fishes like black
PASS, perch, etc. should be skinned.
md unless large and thick meRted
reed not be split.
Having dressed and thoroughly
washed the fish in water containing
little salt. taking particular car.
o remove the blood near the back
zone. cure them as follows:
How to Salt Them.
place a layer Of coarse salt on
l. k.t..,, Of ]