New-York tribune., 1917-07-14
Norway S Fish
Canning industry
Grows Rapidly
Many New Factories for Putting
Up Sardines and Herring
Open at Stavanger

The fish canning industry Of Norway
has developed rapidly since the out
break of the war in Europe. Stavan-
ger, on the southwest coast, Is the
centre of the industry. It's location
near such large markets as London
and Hamburg makes il a good distrio-
utiag centre for Europe. and shipment
can also be made conveniently to Amer
ica. Australia and South Africa.
There are now about eighty factories
engaged in the canning Of fish and hsh
products in the Stavanger district, ac-
cording to a report from the American
Consul, Maurice P. Dunlap. A year
ago there were only about sixty, and
in 1911 there were less than forty
Fish are often caught above the Arctic
Circle, several days journey from
Stavanger. and after being canned ny
branch factories near the hshlh2
grounds are brought for sale TO the
storehouses OF the main factories
The most important fish canned are
the sardnes and the herring. Inc
canning season tor sardines lasts from
about June TO January. The Sardines
we're formerly canned during the en-
tire year, but now practically none are
canned from February until May me
fish during this period are not so goou.
The canning OF tat herring covers
nearly the same period as that OF Sar-
dimes. The canning Of the spring her-
ring is during February ana Mdrgn'
when the fish are caught. Fish balls
and other fish products are canned AZ
all times of the year. but principally
when the factories are not ousy J."
the canning Of sardines.
While the sardines are canned only
in the months indicated, large snip
ments are made throughout the year.
as thew are OF hne quality after sand
inc for time in the oil and spices
of the cans. Some shipments are
n,ade bv the larger firms as long as
two wears after the hsn are cdhheu'
The other canned fish products are
also shipped at all seasons OF the
year.
Kinds of Fish Used
The fish used for the canning OF Nor
wegian sardines is that known IN NOT
wegian as "brisling' and IN hngllsh d.
"sprat" genus Ciupea sprattus):
lower grade Of sardlne IS put UP from
the small herring or "mussa' Clupea
harengus), or from mixture OF Vhese
with br.slirg These FISH are from y
TO inches in length.
During the summer season tAc cr $
ling or mUssa are caught n the tyoIos'
whore they are driven by the whales.
They are caught in large seine retS'
which are carried out around the hsh
bv small boats, the ends OF the net
being drawn 20 shore by the motor
boats. As this is the spawning season.
the fish are left in the nets three Gays
before being taken out OF the water, so
that their condition may be perfect ior
canning The winter fishing season for
these fish begins about November and
lasts until in January. The nsh are
usually taken UP at about o'clock a. m.
They die when taken from the water,
and are brought to the factories by
steamer the same morning between
and : O'Clock. II FISH are caught
longer distance from the factory they
are usually taken up in the evening and
brought 70 the factories the following
The city's health department
inspects the factories daily to be sure
that only fresh fish are canned, but
there is no official chemical laboratory
and no further official inspection of the
goods sent out.
Methods of Canning
The first thing done with the fish in
the canning factory is TO put them
through a thorough washing process
in large tubs. They are then placed in
other tubs in brine. After remaining
in the brine from twenty minutes TO
half an hour they are taken 10 another
department and placed on tables. Here
they are placed in tong rows Of lttle
grooves in which wire rod is run
through the eye of each fish. Each
Cd, with twenty-five fish OF il. is then
hung on fat frame. thirty rods on
each frame, making eco FISH on frame
Ten OF these frames are then placed
one above the other. with the 5000 fish
hanging from them. in a crate or larger
frame. This is wheeled into one OF the
many smoking ovens, where the fish are
smoked for thirty minutes or so. the
length Of time depending upon the con-
sltiou OF the Gsh. They should be
lightly smoked and cooked, but not
enough TO brown them, as the fine sill.
' " hhtSh must bt ltAdAl4tN lOl cam
ming.
The fish are then taken from the
smoking ovens 10 the cutting machine,
where their heads are cut Off.
The fish are then sorted by hand
ready for packing in the cans in uni
form sizes. A small quantity of olive
oil Is deposited IN each can by ma
chine. Girls then pack the fish in the
tins or cans by hand
When the iish nave been packed they
are inspected TO see that there is
enough oil in each tin, and that the
lsh are nicely packed. Before the lid
IS put on the can il Is put through a
machine that places small rubber
band inside the lid. The hd-fastening
machines then clasp and hermetically .
seal the lid on the can. Each of these .
machines, attended by one man. will .
over and seal 5000 cans a day. mo /
solder Is used In covering and fasten-
ny the lids nor in making either lids
'r cans. The cans are then sterili.ed
~ intense heat. varying according TO
ne size OF the can. Later the cans are
aoelled, the key inserted, the tins
wrapped in paper and packed 100 10
ne case: For all FISH not packed in
III tins lacquered inside are used. This
TO prevent corrosion of the tin. The
Nj OF itself prevents corrosion.
Almost all the labor In thu factories