The Preservation of Fishery Products for Food
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In consequence of the blockading of the (lerman ports in the early jiart of tlie Franco-German war the importation was necessarily abandoned for a time, and an effort was made to supply the deficiency with a domestic product, with such good results that at present few foreign-prepared Russian sardines enter into the United States trade.
The i)resent method of i)reparation is as follows: As soon as jiiactioablc after being removed from the water tLe lisli are placed in strong brine contained in ...siiital)le easks. It is desirable that this bo done while the iisli are yet alive, so as to remove any possibility of putrefaction starting in. There they remain for about teu days, depending on the size of the lish and state of the weather, or until thoroughly otruck. The fish are then scaled, beheaded, eviscerated, aud ch^ansed in clear water, after wliich they are placed on sieves or other suitable receptacles for draining. After draining for several hours the fish are spread upon packing tables and assorted according to their size, each size being packed separately in kegs, with a mi.xture of certain iireservatives combined with llavoring substances.
What to read after The Preservation of Fishery Products for Food?
You can find similar books in the "Read Also" column, or choose other free books by Stevenson, Charles Hugh, 1869-1943 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In consequence of the blockading of the (lerman ports in the early jiart of tlie Franco-German war the importation was necessarily abandoned for a time, and an effort was made to supply the deficiency with a domestic product, with such good results that at present few foreign-prepared Russian sardines enter into the United States trade.
The i)resent method of i)reparation is as follows: As soon as jiiactioablc after being removed from the water tLe lisli are placed in strong brine contained in ...siiital)le easks. It is desirable that this bo done while the iisli are yet alive, so as to remove any possibility of putrefaction starting in. There they remain for about teu days, depending on the size of the lish and state of the weather, or until thoroughly otruck. The fish are then scaled, beheaded, eviscerated, aud ch^ansed in clear water, after wliich they are placed on sieves or other suitable receptacles for draining. After draining for several hours the fish are spread upon packing tables and assorted according to their size, each size being packed separately in kegs, with a mi.xture of certain iireservatives combined with llavoring substances.
What to read after The Preservation of Fishery Products for Food?
You can find similar books in the "Read Also" column, or choose other free books by Stevenson, Charles Hugh, 1869-1943 to read onlineMoreLess
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