Jasper County Democrat, Volume 21, Number 84, Rensselaer, Jasper County, 18 January 1919 — HOW SARDINES ARE PACKED [ARTICLE]

HOW SARDINES ARE PACKED

Comparatively Simple Process, but the >Work Requires Expert Supervision ’ and Must Be Carefully Done. The process of preparing sardines Is very simple but requires experience and great care. Upon the arrival of the sardines at the factory they are Immediately placed on large wooden tables about forty feet long, where they are cleaned. This process takes only a second, and a fairly efficient worker can clean from 800 to 400 pounds of fish per day, according to a writer In Pishing Gazette. The flsh are then placed In vats of brine, where they are allowed to remain from one-half to two hours, according to size- They are then placed in wire trays equipped with prongs In upright position, where they are allowed to dry for about an hour before they are ready for cooking. This Is done by placing the trays In large steam ovens, where the flsh are subjected to a pressure of about two pounds of steam, twenty minutes being consumed In properly cooking the small flsh and as much as thirty-five minutes In cooking the larger sizes. This cooking has to be carefully watched; If the sardines are subjected to too much steam they become somewhat brittle and break when being packed. Some sardines are cooked In oil; however, an extra charge Is made for this process, and comparatively few are sold. After the sardines have been properly steamed the trays are placed on long counters for sorting, which Is done by carefully selected and wellpaid girls. After sorting, the tins are filled with oil and placed on shelves, where they are allowed to remain for about twelve hours In order to Insure the proper Impregnation of the oil. Pure olive oil is used In preparing most sardines, especially the best grades, but for some markets a mixture of olive oil and high-grade peanut oil Is desired.