Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1917-06-09

rs n measure III tttiltHlN III iht lIt~-
ent period hagh prices of foodstuff> and as
q contribution To the conservation of the
food supply. which H. one of the country
urgent needs. the bureau of fisherie,
urges housewives. particularly those living
near streams and lakes or the seashore,
10 preserve fish for home consumption.
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 eases waste
fishes, which because OF prejudice or L.
norance are not placed on the market.
nav be bought for little and sometimes
may be obtained from the fishermen for
the asking. Practically all fishes are edl-
Bile, and purchasers should not be deferred
from buying them ON account of their I'm
attractive appearance. Some OF the ug-
hest are among the best. Two easy meth
DDS Of preserving, namely, canning and
sailing. are available to housewives. To
be sure OF ~ucce>s the methods here de
scribed should be carefully followed.
CANNING.
When using coarse-sealed, thick-skinne6
fishes, cut off the fins or make an IN
cision on each side OF the fin and pull II
out. Make an IncI>lon through the SKIN
along the back. another along the belly,
and connect these two BY a third enclrcling
the body Just behind the head, impale the
head on a hook or sharpened nail driven
through a plank. take hold of the skin
at the angle Of the two incIslons al the
back of the head and remove IL by pulling
toward the tail. Thin-skinned fishes, like
herring and alewiyeS, should he scaled
not skinned.
Cut off the head, remove the inteStines
and other organs. and take ont the back
bone by making a cut with 4 sharp knife
on each side, inside of the body cavity.
Wash thoroughly, taking particular care
TO remove the blood along the back.
Cut the fish into strips to fit the length
OF the jars to be used and rub with Dir,
salt, using a level tablespoonful To each
pint lar of fish. Fill the jars with The
pieces packed a tightly a. possible, put
on the rubber rings, and place the caps
on the Jars loosely, 80 that the steam can
escape. Put no water in the Jars. Cook
in a pressure cooker for one and one-hali
hours after steam pressure registers Is
pounds or the temperature 80 degrees
Tighten the caps of the Jars and permit
cooling. Use the cooker a. directed b,
the makers. There are several kinds or
the market and the bureau OF fisheries.
Washington, d.. c., will furnish addresses
of manufacturers on application.
SALTI\G.
Large fish having soft fins, small scales
and thing skin should be scaled but not
skinned. Remove the head, split down
the belly To the vent. and remove the Wis
cera. Make a cut on each side of the
backbone inside of the body cavity. cut
the bone I'm two az far back a. ii can b,
reached and remove the cutoff portion.
then make a deep cut along one side of the
backbone for the remainder of its length
and remove the tail. Ii the fish are toe
large tn go into the container. cut them to
proper length. The cheeks and the por-
tion between the jaws, including the
tongue. of many large fishes are excellent
when boiled, and they may be preserved
by removing the eyes and gills and pack
ing the heads. after splitting them length
wise. in the same container with the rest
of the fish.
Slender fish, such as mackerel. whit
ing, large herring, etc. should be split down
the back 10 one side Of the backbone foI
the entire length the belly walls not being
cut. The backbone need not be removed
Smaller fish of the same character need
not he split but should be carefully evils
cerated. Coarse-Scaled thick-skinned
spiny-finned fishes like black bass. perch.
etc, should be skinned and unless large
and thick meated need not be split.
Having dressed and thoroughly washed
the fish in water containing a little salt.
taking particular care 10 remove the blood
near the backbone, cure them a. follows
Place a layer OF coarse salt on the bot
tom of a tight key, barrel, or other Suita-
BILE vessel, and on this spread a layer Of
fish, one deep, sprinkle salt thickly over