The Canning of Fishery Products; Showing the History of the Art of Canning:
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Spears are frequently used in the more sheltered bays by those who are fishing for their own use.
In the Gulf of Alaska is found the spider crab. These crabs have a medium-sized body, with a great spread of long, slender legs, some specimens measuring six feet ftom tip to tip of legs. This is the species packed in Japan, but so far no commercial fishery for it has developed on this coast. They are mainly found at cousiderable de|)ths and usually in open waters.
H.vxDi.ixG THE Crabs The crabs ar...e boiled in either an oblong tank or a large kettle, so equipped that steam may be forced in at the bottom in order to heat the «ater in which they are boiled.
Upon arrival at the factory the crabs are thoroughly washed and then dumped into a tank about one-fourth tilled with water in which has been dissolved one pound of bicar bonate of soda to each 25 pounds of crabs, and which has been brought to a jumping boil before The crabs are put in. The live crabs will bring down the temperature of the CANNING OP FISHERY PRODUCTS 143 water, and it isliuuUl be brought to a boil once more, and the crabs cooked from 20 to 60 minutes.
What to read after The Canning of Fishery Products; Showing the History of the Art of Canning:?
You can find similar books in the "Read Also" column, or choose other free books by Cobb, John N. (John Nathan), 1868-1930 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Spears are frequently used in the more sheltered bays by those who are fishing for their own use.
In the Gulf of Alaska is found the spider crab. These crabs have a medium-sized body, with a great spread of long, slender legs, some specimens measuring six feet ftom tip to tip of legs. This is the species packed in Japan, but so far no commercial fishery for it has developed on this coast. They are mainly found at cousiderable de|)ths and usually in open waters.
H.vxDi.ixG THE Crabs The crabs ar...e boiled in either an oblong tank or a large kettle, so equipped that steam may be forced in at the bottom in order to heat the «ater in which they are boiled.
Upon arrival at the factory the crabs are thoroughly washed and then dumped into a tank about one-fourth tilled with water in which has been dissolved one pound of bicar bonate of soda to each 25 pounds of crabs, and which has been brought to a jumping boil before The crabs are put in. The live crabs will bring down the temperature of the CANNING OP FISHERY PRODUCTS 143 water, and it isliuuUl be brought to a boil once more, and the crabs cooked from 20 to 60 minutes.
What to read after The Canning of Fishery Products; Showing the History of the Art of Canning:?
You can find similar books in the "Read Also" column, or choose other free books by Cobb, John N. (John Nathan), 1868-1930 to read onlineMoreLess
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