The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-06-16
y Great Just
in the Minnesota
GO FISHIN Then
CUT NEXTWINTER'S
BILLS; HEIRESS-LOVE
Minnesota's Lakes and
Streams Will Yield Sup
ply for Preserving

Take care of some of next winters
meat bills right now, while fish are
plentiful, by preserving a large sup
! ply, the United States department OF
commerce, bureau Of fisheries, advises
in a bulletin.
Aside from the we'll known smoking
methods, the bureau advises canning
and sailing as the best means of keep
ing big supply of fish for use later
on.
| The season is now open for all kinds
Of fish in Minnesota lakes and streams
in the northern half of the state the
bass season opened on Friday. Fish are
reported plentiful, especially among
the less priced varieties, such as the
pickerel, sunfish and bullhead.
Food and Exercise Together.
! All these fish, the bureau points out.
are edible and are we'll suited to pres
ervation, as are the more sought for
kinds as we'll And the common varie-
ties can be obtained in profusion from
almost any lake, pond or stream in the
state. Catching them means whole
some and healthful recreation and ex-
ercise. Preserving them means smaller
meat bills next winter.
Persons who have neither time nor
opportunity to catch fish should buy
and preserve them during the sum
mer while prices are low, the bulletin
advises.
Practically all fish are edible and
purchasers should not be deferred
from using them on account Of their
unattractive appearance" 1t says.
/ Some of the ugliest are among the
best"
How to Preserve Them.
The bulletin gives directions for
canning and sailing. Coarse scaled and
thick skinned fish should be skinned,
1t says. They should be drawn, be-
headed and thoroughly washed and
then cut into strips the length Of the
jars to be used. These strips should
then be rubbed with dry salt, a table,
spoon to each pint jar of fish that Is
to be put up.
Fill the jars with the pieces, pack
ed as tightly as possible" says the
bulletin. Put no water in the jars.
Put on the rubber rings and place
the caps on the Jars loosely, so that
the steam can escape. Cook in a pres
sure cooker for ~ hours after steam
pressure registers Is pounds, or the
temperature $50 degrees. Tighten the
caps on the jars and permit cooling.
Use the cooker as directed by the
makers. There are several kinds on
the market and the bureau of fisheries,
Washington. will furnish addresses of
manufacturers on application.
How to Clean Them.
When fish are to be sailed they
should be skinned or scaled and thor
oughly cleaned. Heads, fins, backbones
and tails should be removed. Fish too
large to go into the container that is
to be used may be cut to the proper
length. Once dressed, the fish should
be thoroughly washed again in water
containing a little salt. Special care
should be taken to remove all blood
along the backbone.
The directions for curing follow:
place a layer of coarse salt. on the
bottom Of tight key, barrel or other
suitable vessel and on this spread a
layer Of fish, one deep, sprinkle salt
thickly over these, add another layer
of fish and repeat until the barrel is
full or the supply of fish exhausted.
The salt and the moisture from the
fish will make a strong brine in which
the fish should be left for a week or
10 days. At the end Of that time re-
move the fish, thoroughly wash them,