SCRIPPS AlA K<>*1 W2 INSTITUTION Or UttAN(yMl

SPICED and

UNIVERSITY OF CALIFORNIA, SAN DIEGOPICKLED

3 1822 00973 5879 SEAFOODS

Fishery Leaflet 554

SIO UNITED STATES DEPARTMENT OF THE INTERIOR FISH AND WILDLIFE SERVICE

Bureau of Commercial Fisheries Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google CONTENTS

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3 1822 00973 5879 Introduction 1 Preservative action of ingredients 1 Requirements for ingredients 2 Herring 3 Salmon 12 Mackerel 13 Haddock 14 Sturgeon 14 Oysters 16 Shrimp 17 Literature cited 18

Created in 1849, the Department of the Interior—America's Department of Natural Resources —is concerned with the man agement, conservation, and development of the Nation's water, fish, wildlife, mineral, forest, and park and recreational re sources. It also has major responsibilities for Indian and Territorial affairs. As the Nation's principal conservation agency, the Depart ment works to assure that nonrenewable resources are developed and used wisely, that park and recreational resources are con served for the future, and that renewable resources make their full contribution to the progress, prosperity, and security of the United States—now and in the future.

UNITED STATES DEPARTMENT OF THE INTERIOR, Stewart L. Udall, Secretary James K. Carr, Under Secretary Frank P. Briggs, Assistant-Secretary for Fish and Wildlife FISH AND WILDLIFE SERVICE, Clarence F. Pautzke, Commissioner

BUREAU OF COMMERCIAL FISHERIES, Donald L. McKernan, Director

Washington, D.C. October 1963 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google SPICED AND PICKLED SEAFOODS by Norman D. Jarvis

Pickling with vinegar and spices the times. While the product did is a very ancient form of food pres not keep so long, it was more appe ervation, going back to prehistoric tizing than the dried and salted times. Stevenson (1899) believes products of the period. Vinegar- that it probably antedates even pickled fish played a very important pickling with salt. It is mentioned part in the food economy of the frequently in the writings of the north European people down Greeks and Romans, as witnessed through the seventeenth century. fish is often called by the citations of Smidth (1873) Brine-salted this is a misnomer, and RadclifFe (1921) in their excel "pickled," but lent accounts of the fisheries of the if the name as applied to other food ancients. Certain of these fishery products is considered. Pickled products prepared with vinegar and foods are fermented in the process spices were considered great delica of manufacture with the formation cies, selling at such high prices that of organic acids. If the amount of they were reserved for the banquet organic acids formed is not suffi tables of the rich. One dish popu cient, more acid may be added in lar in Spain and in the Latin Amer the form of vinegar ; or vinegar may ican republics of Central and South be used in the original cure in America today is "escabeche." It stead of depending on the natural is prepared by frying fish in oil formation of acid. Therefore, only with bay leaves and spices, then fish preserved with vinegar or vine marinating in vinegar and oil. This gar and spices should be considered dish can be traced directly to the pickled. Romans, who in turn had it from the Greeks. PRESERVATIVE ACTION Pickling with vinegar was used OF INGREDIENTS extensively down through the Middle Ages, especially for fish that Vinegar differs from salt as a pre were fat and did not cure well by servative agent in that it does not the very crude salting methods of preserve by osmosis, extracting

Revision of U.S. Fish and Wildlife Service, Research Report 18, p. 146-164

1 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google water from the food, but enters into miscellaneous ingredients. chemical combination with the The water must be potable and product, reducing or inhibiting approved under all sanitary and bacterial activity. The spices used health codes. Pond or shallow- may also have some slight value as well water should not be used. a preservative; in fact through the "Hard" waters are unsuitable, es

Middle Ages pepper and other pecially those with a high iron, cal spices were valued as preservatives cium, or magnesium content. If

rather than condiments. Foods of the water supply is hard, the water were often this period very highly must be filtered or a softener used. spiced, and it is probable that spoil Brines should be boiled and filtered - age was masked rather than inhib before use. ited. The pre The vinegar should be clear, servative action of vinegar is prob without foreign odors or flavors and due to the fact that ably spoilage should have a guaranteed acetic- molds are inhibited and bacteria acid content. Cider or other fruit > greatly retarded, if the product has vinegars should not be used because

a low that is, the medium has pH, if their acid content is extremely vari an acid reaction. The active prin able and the fruit esters in the vine

ciple is the acetic acid in vinegar. gar might give the pickled fish an to Tressler an According (1923) "off flavor." Distilled vinegar is

acid content of 15 percent is re recommended. Acetic acid diluted quired to entirely prohibit bacterial to the desired strength may be used. action. Since commercial vinegars A 120 grain (2y2 percent) malt

6 acetic acid con average percent vinegar is favored by some commer tent, and stronger vinegars reduced cial packers. Vinegar should be

to this level are as low as 3 percent titrated regularly to determine when used in food preservation, fish whether it has the required acid up in vinegar are products put only content. Wine may be used as a preserved. However, temporarily flavoring agent, as in a spiced wine

vinegars containing 3 percent acetic sauce added to the pickled fish, but

acid will preserve fish for months if wine or wine vinegar should not be

the product is held in chill storage. used in the original pickle cure.

The quality of the salt is also im REQUIREMENTS FOR INGREDIENTS portant. A high grade of purity

Fish used in the vinegar-spice is required. European curers pre cure must, of course, be of the best fer a Liverpool fishery salt. The quality. Equally important, how salt must be as free as possible from

ever, in obtaining a finished product calcium and magnesium com a of the highest grade, is the quality pounds, as these impurities give of the various accessory ingredients. bitter flavor to the cured product. The flavor, texture, color, and to A coarse, half-ground salt will pit some extent, the keeping quality are the surface of the pickled fish. A affected by the water, salt, sugar, finely-ground cooking salt, guaran vinegar, spices, herbs, and other teed to contain less than one percent Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google impurities and preferably mined, is gaas-sild. The names indicate that recommended. most of the spiced herring products Experienced packers of spiced prepared in the United States are fish prefer a good grade of cane of foreign origin. The composi sugar. Some use is made of corn tion of the sauce is the principal sugar but the quantity must be ad point of difference between many of justed to obtain the same results these products. Kaiser Friedrich with the standard formula. It is herring, for instance, are Bismarck not a completely satisfactory substi herring in mustard sauce, while tute to date. rollmops are Bismarck-herring fil lets rolled around a piece of dill Spices should be bought whole pickle. Bismarck are and on the basis of chemical and herring boned, with sides still joined, and microscopic examination. Buying packed in vinegar and spices. specifications should require that Spiced in the the spices be fresh and of a high herring packed United States is grade of purity. Ground spices prepared entirely from fish cured the should not be purchased as they during fishing season, held in and made may be readily adulterated with storage, into other plant material. Mixtures of spiced-herring products as the market whole spices may be composed of requires. Herring may be old or inferior spices. As a rule the specially cured for this purpose, al curer should buy fresh whole spices, though Scotch-cured or Labrador singly, and make up his own mix salt herring may be substituted. ture. Spices should not be held Herring not specially cured for much more than a year. spicing is reported to have a shorter Essential spice oils should meet period of preservation, to be darker the requirements of the United in color, lacking in flavor and States Pharmacopoeia. Both tougher and more fibrous in texture. spices and oils should be bought One of the most common methods only from well-known, reputable for home preparation of salt her firms specializing in these products. ring is to pickle it with vinegar and "Bargain" spices are usually ruin spices. At one time salt herring ous to quality products. were used extensively for commer cial vinegar-pickled herring but HERRING such raw material is used today only when the stock of specially Herring is the most important cured herring is exhausted, or in pickled fish product. Some of places where they cannot be ob the more common pickled-herring tained. products are appetitsild, Bismarck Most of the specially-cured her herring, cut spiced herring, gabbel- are from bissen, gaffelbiter, Kaiser Friedrich ring prepared alewives or herring, potted herring, rollmops, river herring (Pomoldbus pseudo- Russian sardines, gewurz herring, harengus) in the Chesapeake Bay delicatessild, sur-sild, and smor- area. Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google water to a 3 percent acidity, and variety of curing methods are used, containing sufficient salt to test 35° of which the following is typical: salinometer. Before the fish are The herring are cut or dressed as repacked they may be cut into fillets described in the salting of alewives. or the backbone may be removed The cut herring are cleaned thor with the fish left otherwise whole. oughly, with special attention to re The kegs are then put into cold moval of the kidney, which is the storage at 34° F. to be held until dark streak along the backbone. required. The fish are rinsed in fresh water The final process of manufacture and placed in a curing tank where is begun by soaking the herring in they are covered with a brine test a tank of cold water from 8 to 10 ing 80° to 90° salinometer that con hours. They are then removed, tains 120-grain distilled vinegar drained and placed in a solution of amounting to an acidity of about vinegar, salt, and water for 72 2y2 percent. The fish are left in hours. The solution is made in the this brine until the salt has struck proportion of 1 gallon of 6 percent through, or completely penetrated white distilled vinegar to 1 gallon the'flesh. The fish, however, must of water and 1 pound of salt. The be removed before the skin starts to fish should be well covered with the wrinkle or lose color. The length solution. They are then made into of cure depends on the judgment of cut spiced herring, rollmops, or the curer and varies with the tem Bismarck herring. perature conditions, freshness and Cut Spiced Herring I size of the fish. The average length of cure is reported to be 5 days. The vinegar-salt-cured herring Various sources of information give are cut across the body in pieces curing times varying from 3 to 7 1 to 2 inches long. The sliced her days. ring are then packed in 8-ounce When the herring are sufficiently tumblers or in 16- or 32-ounce glass cured they are packed in barrels. jars, with whole mixed spices. The These are often second-hand, pre amount of spices added to each con viously used for soda fountain tainer is approximately one tea syrup. As a rule, no attempt is spoon to an 8-ounce tumbler, made to pack in regular layers. 2 teaspoons to a 16-ounce jar and 1 The herring are simply shoveled in tablespoon to a 32-ounce jar. A until the barrel will hold no more. slice or two of onion, a slice of The barrels are headed, filled with lemon, or a strip.of canned pimien- a salt-vinegar brine testing 70° to, and a bay leaf or two may be salinometer, and shipped to market placed around the sides for orna ing centers such as Chicago or New ment, depending on the preference York for final manufacture. There of the individual packer. Each the herring- are repacked in kegs container is then filled with vinegar which are then filled with a solution diluted to 2y2 percent acidity, con of distilled vinegar diluted with taining % pound of sugar y± pound Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google of salt, 10 drops oil of cloves, 10 removed from storage and filled drops oil of allspice, and 10 drops into 8-, 16-, and 32-ounce glass jars. oil of cardamom per gallon of solu The vinegar used in curing may be tion. The spice oils are usually strained and re-used but some pre- added to the sugar before dissolv fer^to use fresh vinegar diluted to ing it in solution to distribute the three percent acidity. A few of the spice flavor more evenly. spices, bay leaves and a little The amount and variety of spice chopped onion are placed in each flavors may be altered to suit the jar. taste of the packer or his market. The quantities given in the for The formula given is typical but is mula below are sufficient for 10 not claimed to be standard. The pounds of cleaned herring. Whole jars are vacuum sealed, wiped spices are used in all recipes, unless clean, labeled, and packed one or otherwise specified. two dozen jars to the fiberboard car 10 lb. salt herring % oz. cloves ton. The length of preservation 2 oz. mustard seed 2Vj ox sugar depends on the care in manufac 1 oz. buy leuves 4 oz. onions, sliced ture and the temperature of the 1 oz. allspice 2 qt. water 1 oz. black pe ppers 2 qt. vinegar per- storage. If held under refrigera (fl 1 oz. white peppers cent acidity) tion at 40° F. this product should re 1 oz. red (chili) main in good condition at least 6 peppers months. Exposure to light causes There are other recipes for the the herring to deteriorate more preparation of cut spiced herring. rapidly, even if held under refrig Cut spiced herring in tubs usually eration, as in a refrigerated show go to delicatessen shops or other case. wholesale outlets. Cut Spiced Herring II Rollmops The cut pieces of herring are* packed in wooden tubs holding 10 The vinegar-cured fillets are or 20 pounds, or if they are to be wrapped around a piece of dill repacked in individual glass con pickle or a pickled onion. The rolls tainers, in kegs holding 100 pounds. are fastened with wooden tooth A few spices, a bay leaf or two, and picks, cured several days in a spiced- several slices of onion are placed in vinegar sauce, then packed in glass the bottom of the container, then a containers, generally of the same layer of cut herring, on which are sizes used for cut spiced herring. laid spices and onion. This is re Anderson (1925) made a compre peated until the tub or keg is filled. hensive study of the packing of roll- The fish are covered with vinegar mops. The formula given here is diluted with water in which the the one recommended by him : sugar is dissolved. The containers 10 lb. salt herring Mo oz. powdered are then stored at 40° F. to cure for 4 oz. chopped onions nutmeg 10 the end this time days. At of if 21/> oz. sugar Me oz. cracked the fish are to be repacked, they are M oz. whole cloves cinnamon Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google % oz. mustard seed Mo oz. cracked Roll the fillets around a piece of pickle

ginger and fasten a fresh clove. clove ]/4 oz. chili peppers with A

% oz. bay leaves Vio oz. crushed serves the purpose just as well as a tooth I>

Vh oz. whole lack cardamom pick and adds to the attractiveness of the

peppers 2 qt. distilled vine pack. Place one teaspoonful of mixed used % oz. whole white gar (5 percent peppers acidity) spices on the bottom of the jar, then pack a 8 the fish. medium sized herring, % oz. whole all qt. dill pickles With

spice three rolls will pack nicely into a No.

HOG jar (six fluid ounces capacity) 11 Put the l>ny leaves and chill peppers in placed on end. Decorate around the

a small cloth hag so they can be easily

sides with a couple of chill peppers and separated for later use. Place this bag a bay leaf. Add sufficient pickle to fill together with the balance of the spices from 25 to 35 cc. (this is about equivalent

and three-fourths of a quart of vinegar to two level tablespoonfuls). The net

Into a covered receptacle. Bring to boll weight should be five and one-half ounces and allow to simmer for one and one-half or over. Seal the jars Immediately after to two hours. boiling causes loss Violent packing. Vacuum sealing is preferable. of the volatile acetic acid. A very simple

Store In a cool place. Cold storage at

why is to put the spices In a common about 35° F. is advisable to Insure longest boiling fruit Jnr and place In water for preservation. 1 two hours. Allow to stand to 2 weeks after boiling to insure still greater extrac If vinegar-salt-cured herring are tion of the spicing materials. Remove used, the preparation and prelim the chili peppers and bay leaves which inary vinegar-cure steps will be are to be used for decorative purposes. unnecessary. It is believed that a

Strain the pickle through a cloth bag to

better be if remove the spices. These should be well product will obtained mixed, ready for adding to the Jars be the vinegar-salt-cure herring are fore lacking. Slightly less than three- used. Test packs, by the writer, of

fourths of a quart of pickle will be Anderson's formula indicate that obtained. the spice-vinegar sauce should be Preparation of the fish Remove heads,

diluted to 3 percent acidity, that scale, and wash. Split Into two fillets and trim. Freshen two and one-half the rollmops should be cured in the .hours In running water, then drain. Ten spice sauce for 10 days, then re pounds 1 of medium size herring should packed in jars with a few spices,

give, 0 pounds weight. about drained and the jars should be filled with Preliminary vinegar-cure Pack the fresh 3-percent vinegar with 2 table

fillets skin down in a stone crock. Cover

spoons sugar and 1 of salt to the with one and one-fourth quarts of vine gar. If necessary, put a light weight on quart. Store at 34° to 40° F. top to keep the ill lets well covered. Al Bismarck Herring low to cure In a cool place for 40-48 hours. Remove and drain. The vinegar should The vinegar-salt-cured fish are

now test about 2 i>ercent acid and show treated as in the preparation of

a salinometer reading of about 30°. The cut spiced herring up to the point fish has absorbed much of the acid and of slicing. Instead of slicing, the has lost some salt.

backbone is removed, but the two Packing Cut each dill pickle length wise into four parts, then each of these sides are left joined together along across the center, making eight pieces In the back and trimmed of thin rag nil. ged edges of belly flesh. The boned Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google und trimmed fish are packed with the method as developed in the vinegar and spice oils or spices as United States for the Scandina described for the preparation of vian-American market. The for cut spiced herring. They are left mula was obtained from a Scan to cure at 40° F. for 10 days. At dinavian-American fish curer. The the end of this time, the fish are ingredients are given below :

packed vertically in glass contain 16 lb. mild-cure % oz. whole black ers of sizes such as 8-ounce tumb herring peppers lers, and 16- or 32-ounce glass jars. 1 qt. vinegar % oz. whole white percent (lis- peppers A few fresh spices and a bay leaf (6 tilled) *A oz. whole cloves with a slice of lemon or other sim 1 qt. water % oz. mustard seed to suit the ilar decorative agents 8 oz. chopped on- % oz. bay leaves preference of the packer are placed ions around the sides of the jars. The Gabelbissen jars are then filled with distilled Fresh fat herring is used for vinegar, diluted to 3-percent acid gabelbissen. The round herring ity. The containers are sealed, are first cured for 30 to 40 hours in a cleaned, and packed into cartons. brine testing 90° salinometer. In Gaffelbiter some instances, however, this pre Take fat mild-cure salt herring, liminary brine cure is omitted and are directly cut into fillets, and skin. The fillets the fresh fish packed mix are then freshened in running water into barrels. A special curing is scattered on the bottom of 2 to 3 hours depending on the size ture the fish and over of the herring, whether mild or the barrel between each layer. The herring are packed heavy cure, and local market pref much as described for the packing erence. The fillets are then cut into of whole salt herring, with bellies sections about one inch in length straight up and tails overlapping. and packed in tubs or small crocks, The layers of fish are packed in with chopped onion, bay leaves, rather loosely. The barrels are whole black peppers, whole cloves, headed up and put in cold storage and mustard seed, mixed with the about 40° F., where they are held fish. The herring are then covered at months to cure and with distilled vinegar, from 3 to 5 for several ripen. percent acidity,- and left to cure in At the end of about three months cool storage (about 40° F.) for 48 removed from stor hours. They are then packed in the herring are drained well, headed, boned, glass containers, filled with fresh age, The fillets may be vinegar or the vinegar used in cur and skinned. and packed in glass ing, but strained before reuse. The cut into sections or whole fillets may be jars are sealed, wiped, and packed containers, in oval or oblong flat cans. into cartons. packed slice of lemon This product differs from gaffel A bay leaf and a thin can. The con biter as prepared in the Scandina may be laid in each vian countries. It is descriptive of tainers may be filled up with the Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google original curing brine diluted one- Some of the curing mixture is scat half with distilled vinegar or they tered between the fish as they are

may be packed in wine sauce, dill packed and some is sprinkled over sauce, or curry sauce. The con each layer. tainers are sealed, cleaned, packed After 24 to 48 hours the fish are in cartons and held under refrigera repacked, using the original brine. tion until sold to the retail con If enough brine has not formed, sumer. The curing mixture is as sufficient additional brine to cover

follows : the fish is made from one part of

220 lb. herring 4 oz. cardamom the salt-sugar mixture to four parts

22 to 3.r>lb. salt 2 oz. ginger water. This is boiled, cooled, and 4 lb. sugar 6 oz. hops filtered before using. The kegs are 2.2 lb. black poppers 2 oz. cloves stored at 40° F. for at least one 2.2 lb. white pewters 2 oz. cinnamon

month or the is 18 oz. allspice 3 oz. saltpeter until product con 11 oz. coriander sidered ready for use.

The spices are ground coarsely, Gewurzhering

at the time the mixture is made up, This product is prepared in the and mixed thoroughly with the salt, same way as matjeshering, but sugar, and saltpeter. spices are added to the curing mix ture. Matjeshering

75 herring 1 oz. ginger 4 This is another spiced-herring oz. black peppers 1 oz. cloves

product considered very choice in 2 oz. chili peppers 1 oz. cinnamon

northern Europe. It is prepared 2 oz. allspice 1 oz. nutmeg

1 oz. coriander

from fresh, full herring, that is, her ring with milt or roe. The fish are The spices are ground and added

first washed and scaled. Then the to the salt-sugar mixture when it

gills are removed and the intestines is made up.

are pulled out through the gill open Russian Sardines I

ing so that the throat or belly wall This is a favorite product in are not cut open. The fish are northern Europe, where large quan 7 soaked from 12 to 18 hours in a tities are prepared. It has been percent solution of white wine vine packed in the United States for gar. They must be taken from this about 80 years. Production has solution before the skin becomes been small of recent years since this soft and flabby. product requires small herring of They are wiped dry and rolled the size most desirable for Maine

in a curing mixture consisting of sardine canning. There are several 2.2 pounds salt, 1.1 pounds brown different methods of cure, of which

sugar, and 4 ounces saltpeter. This two are given here.

amount is supposed to be sufficient Wash and scale 10 pounds of 5 for the unit quantity, a small keg small, fresh round herring (from is of 75 herring. The next step to to 7 inches) . Remove the gills and pack the herring in small kegs, with as much of the intestines as possible the backs up and the layers straight. by pulling them out through the 8 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google gill flap without tearing the throat tered and poured into the contain or belly. Rinse again, drain, and ers before closing. pack in a large crock or tub. Cover with 3 parts of distilled vinegar Russian Sardines II and 1 part water. For this amount Fresh small herring (5 to 7 in.) of fish, 3 pints of 6 percent distilled are packed in 90° to 100° salinome- vinegar and 1 pint of water will be ter brine as soon as possible after required. Allow the herring to catching. They are left in the brine stand for about 12 hours. about 10 days until they are thor oughly salt-cured or struck through, 10 lb. fresh herring % oz. bay leaves the exact 2 lb. fine salt % oz. cloves time depending on the size lib. powdered sugar % oz. ginjjer of the fish and the weather. The 1 oz. allspice % oz. hops salted fish are then headed, pulling 1 peppers oz. black % oz. nutmeg out the viscera with the same stroke Yi oz. saltpeter of the knife without tearing the The spices should be finely belly open. They are then washed ground just before use and blended in clean water and placed on wire with the other ingredients. trays for draining. After the her After the fish have drained, they ring have drained for several hours are dredged in the spice mixture they are taken to packing tables and packed in crocks or tubs, bel where they are sorted according to lies up. A small additional amount size. Each size is packed sepa of the mixture may be scattered be rately in small kegs holding about tween each layer. The layers 7 pounds each. A scattering of should be packed at right angles to spices and flavoring ingredients is each other with the top layer laid in the bottom of the keg. A packed backs up. The balance of layer of herring is placed with backs the spice-curing mixture is scat up. The layer is then pressed down tered over the top layer and the fish slightly. A thin layer of spices and are weighted down so that they will a little vinegar is then added. The be entirely covered when the brine process is repeated until the keg is filled. As much as the forms. Some packers also scatter vinegar keg will hold is then poured in and chopped onions, ground or sliced the container is headed up. The horseradish, and capers between fish require some time to season be each layer. The amounts of these fore they are put on the market. ingredients required for 10 pounds In summer they are ready for sale of small herring are: y2 pound in 4 or 5 days but in winter 3 or 4 onions, y± pound horseradish, and a weeks may be required. If the small bottle of capers (about 2y2 product is held in refrigeration at ounces) . The fish are held in cool about 40° F. it will remain in good storage for at least 2 weeks before condition for a year. Stevenson repacking in small kegs holding (1899) gives the following ingredi about 7 pounds, or in glass jars. ents as sufficient to cure 120 pounds The brine formed in curing is fil of herring : Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google 120 lb. fresh her- % lb. ginger ous spice mixtures are used and the ring. 4 lb. sliced onion methods differ in detail but the fol 2 gal. vinegar 2 lb. horse-radish lowing is typical: From 25 to 30 1.5 lb. allspice % lb. chili peppers 1 lb. bay leaves % lb. coriander seed pounds of brisling are cured for 12 % lb. cloves 2% oz. capers hours in a brine made of 4% pounds of Liverpool salt and 7 quarts of Other spices may be used to suit water. At the end of the salting the preference of the market and period the fish are laid on a wire packer. screen to drain. The spice-salt mix Potted Herring ture is then made up, with all spices well pulverized and the ingredients This is a pickled herring dish thoroughly blended. The sprats greatly, appreciated in the British are stirred well in half of the spice Isles. Fresh herring are always mixture and packed in a large con used. The herring are first scaled, tainer where they are left to cure headed, split down the belly, and for 14 days. They are then re washed thoroughly. After drain packed in individual containers in ing, the inside of each fish is rubbed layers, bellies up. Some of the re with a mixture of black pepper and maining spice mixture is scattered fine salt. The herring are then laid between each layer, with pieces of in layers in a baking dish with a chopped bay and cherry leaves. On few whole cloves and bay leaves the bottom and on the top of each scattered over the layer of fish. container two whole bay leaves are When the dish is filled the fish are laid. The brine formed in the orig half-covered with vinegar and the inal spice cure is filtered and used dish is baked in a moderate oven to fill the smaller containers after about 350° F. . This product will ( ) packing. During the first few days keep about 2 weeks at ordinary tem after the containers are closed they peratures Addi (Jarvis 1943a). must be rolled about and inverted tional preparation in a somewhat at least every other day (Hoffman; different form is described in undated). another section of this report. The ingredients for the spice mix Small mackerel are also cured by ture and the amounts for the quan this method. tity of fish given here, are as fol Scandinavian Anchovies I lows:

The true anchovy is not used in 2% lb. Luneberg 3 oz. sugar the preparation of this product. salt % oz. cloves The bristling or sprat (Clupea 3 oz. black peppers % oz. nutmeg 3 oz. allspice % oz. cayenne sprattus) is used. In contrast to the Spanish or Portuguese ancho Tin containers are preferred to vies (p. 157, ibid), Norwegian or wooden kegs, which are often leaky Swedish anchovies are flavored with and the airtight seal of tin con spices and the curing is not primar tainers permits a longer period of ily a fermentation process. Vari preservation.

10 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google Scandinavian Anchovies II about daily or at the least, at in Fresh brisling are placed in a tervals of two or three days. When strong salt brine from 12 to 24 hours. the fish have completely absorbed They are drained on a screen, and the spice flavor they are repacked are packed in layers in small kegs in small individual containers, small

after being rolled in a spice-curing kegs holding about 7 pounds, cans 2 mixture. Some of this mixture is holding from to 5 pounds, and scattered between the layers of fish. glass jars. The brine used in curing

At the top, bottom, and in the is filtered and filled into the con middle of the keg, several bay leaves tainers when they have been packed are laid. The kegs are packed with fish. In summer 0.5 percent tightly and are rolled about or in benzoic acid may be added to the verted for 14 days. The anchovies brine. may be repacked in tins in 14 days The spice mixture, in quantity

in summer or after 4 to 8 weeks in for one barrel original weight, is as

winter. follows :

brisling 7 2 40 lb. oz. sugar lb. black peppers 0 oz. Spanish hops Luneberg 2'/4 lb. 1% oz. cloves 1 lb. allspice 2 oz. mace

salt 1 Vis oz. nutmeg IY2 lb. sugar (best 2 oz. cloves

7 oz. black pepper hops 1% oz. Spanish raw) 2 oz. cinnamon

7 oz. allspice 1 lb. saltpeter 2 oz. ginger

The spices are ground and mixed 1 lb. bay leaves with the salt. Appetitsild

Scandinavian Anchovies III The largest size Norwegian style A third formula, from German anchovies cured by the method just

sources, is as follows: The brisling described are selected and after are brine-salted in Norway in bar heading are cut into fillets, remov rels holding about 100 kilograms ing the backbone. The fillets are

(220 lb.) . When the brisling are to packed in oblong flat cans, flesh a be manufactured into anchovies, side up, with bay leaf and a thin the barrels are taken out of cold slice of lemon in each can. Fil

storage and the fish washed thro- tered curing brine is poured into is oughly in a light brine testing 40° each can, which sealed immedi salinometer. After draining, the ately. The cans are not processed. fish are packed loosely in new bar Small fat herring may also be rels with some of the spice mixture used in the preparation of ancho scattered between each layer of fish. vies or appetitsild. According to The brine used for washing and the Jacobsen (1926), brisling, when

original brine are filtered and cured as anchovies, should have a

poured into the barrels after filling. salt content of 10 percent and a The barrels are placed in cool stor moisture content of 40 percent. Fat age for several months for the fish herring when cured as anchovies

to ripen or acquire an aromatic should have a salt content of 14 per

flavor. The barrels should be rolled cent and a moisture content of 45

11 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google or 50 percent. The blend of spices 1 qt. white wine % oz. whole white in anchovy curing is considered 1 pt. vinegar, dis peppers oz. whole all important. The flavor must tilled (white) li very spice 4 oz. chopped onions be a with no blend, single spice We oz. ground nut 2% oz. sugar predominating. The best storage meg % oz. whole cloves temperature is considered to be Me oz. cracked cin Vt oz. mustard seed about 40° F. namon !4 oz. chili peppers Me oz. cracked gin % oz. bay leaves Herring in Sour Cream Sauce ger % oz. whole black Me oz. crushed card Mild-cure salt (Holland style) peppers amom herring are filleted, saving the First, the vinegar and wine are milts. The fillets are soaked in cold poured into a large covered jar, and water for two hours. The milts the onions, sugar, and spices added. are rubbed through a fine sieve. The jar is placed in a pan of boiling The fillets are drained of surplus water for two hours. The jar is al moisture. The vinegar, wine, and lowed to stand overnight. When spices are boiled together for a the sauce is ready to be used it is few minutes, Ihen cooled, and strained to remove the spices. after removing the spices, stirred If vinegar-salt-cure herring are into the sour cream, sweet cream, being used, the herring fillets are and milts. The fillets are packed in cut in pieces of suitable size, rinsed a container with sliced onions, then in fresh water, drained, and packed covered with the sauce. The whole in glass jars with a few fresh spices, is allowed to marinate in a cool such as bay leaves, chili peppers, place one week. The fish are then and a slice of lemon. The jars are packed in glass jars, which are then filled with wine sauce, then sealed. filled with the sauce. The amount of sauce above is 1 gal. keg Holland % pt. distilled vine- enough for about 10 pounds of fish. style herring gar If ordinary salt herring are used, 1 pt. white wine, % oz. mixed spices they are filleted and freshened in dry 2 cups onions, sliced 1 pt. sour cream thin water. The drained fillets are 1 pt. sweet cream packed in a stoneware crock, cov ered with 1 quart distilled vinegar Herring in Wine Sauce 3 percent acidity (for 10 lb. her Wine sauce formulas in general ring) and allowed to stand 48 hours. are like the standard spice sauce The fillets are then cut in cubes and formulas for herring, with the ex packed in jars, which are filled with ception that the amount of vinegar wine sauce. is reduced one-half or three-fourths and wine used instead. A dry SALMON white, or burgundy-type red wine Pickled salmon is packed com must be used. Sweet wines are not mercially only in a few localities in suitable. A sample wine sauce is northern Europe. It is prepared given as follows: to some extent in the United States

12 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google but only for local use. Properly mon must be absolutely fresh. made, it is an appetizing article of After it has been well washed, the food, with a length of preservation backbone is removed and the sides about equal to other pickled fish. trimmed of the very thin belly flesh. Commercial formulae are derived It is then cut in small pieces of from old, home recipes. Repre about one-fourth pound each. sentative examples are given here. These are simmered in well salted water until they are done but not Formula No. 1 soft. A sauce is made of the water Ten pounds of salmon are cut into used in cooking (first filtered), individual serving portions. The equal parts of white wine and vine pieces are washed well in cold water gar. The pieces of salmon are then drained and dredged in fine packed in wide-mouth glass jars salt. The salt is drained off after with two or three thin slices of 30 minutes, and the salmon sim lemon, two bay leaves, four cloves, mered slowly until done. The warm and four whole black peppers to fish are placed in an earthenware each jar. The sauce is poured over crock and covered with a vinegar the fish while still warm, so that all spice sauce made as follows: pieces are completely covered. A three-fourths-inch layer of olive oil 1 qt. distilled vine- % tbs. bay leaves gar 1 tbs. white peiqiera is poured in the top of each jar. The 1 qt. water ] tbs. mustard seed jars are sealed and then stored in a Vi cup olive oil Vj tlks. cloves dry, cool place. 1 cup sliced onions % tbs. black peppers Some mild-cure salmon is cut into Cook the onions in olive oil two-inch cubes, freshened in cold slowly until they are yellow and water, and packed in spiced vinegar soft. Add the rest of the ingredi sauce or in wine sauce. ents and simmer the whole gently MACKEREL for 45 minutes. Allow the sauce to cool, then pour it over the fish, mak Fillets ing sure that all pieces are covered. This formula, developed for Allow the fish to stand for 48 hours mackerel, may be used for other then repack it in pint jars, with a fish. It has been obtained from slice each of lemon and onion and German sources. The fish is one bay leaf around the sides for cleaned and washed thoroughly, decoration. Filter the spice sauce, then cut into fillets, removing then pour it over the top of the fish the backbone. Divide the fillets until the container is filled, then into 2-inch lengths and dredge in seal. This product should be held fine salt. Pick up with as much salt at 40° F. The method may also be as will cling to the flesh and pack used for shad and other large fish. in a crock or tub. Let the fish stand for one to two hours, then rinse in Formula No. 2 fresh water. Cook the vinegar, This formula was obtained from water and other ingredients slowly a Scandinavian source. The sal and gently for 10 minutes after

13 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google reaching boiling point. Add the fish are covered with a solution of fish and cook slowly for 10 minutes two parts vinegar and one part longer, counting from the time at water, adding a small piece of alum which the solution again begins to about the size of a walnut. Boil boil after the fish has been put in. slowly until the fish may be pierced Remove the fish and allow the pieces easily with a fork. After cooling, to drain, then pack them in steril the product is packed in glass con ized jars, adding some chopped on tainers, adding a few fresh spices, ion, a bay leaf, a few spices, and a a bay leaf, and a slice of lemon slice of lemon to each jar. Strain around the side of the jar for deco the spice vinegar sauce and bring to ration. A few slices of onion may a boil. Fill the containers with hot also be packed with the fish. Strain

sauce and seal immediately. Store the vinegar sauce, heat it, and pour

in a cool, dry place. over the fish until the top is well

10 lb. mackerel fil- 2 oz. sugar covered. Seal the containers im lets 1 tbs. allspice mediately. For maximum preser 2 qt. distilled vine- 1 tbs. cloves vation, store this product under re gar 1 tbs. black peppers frigeration. Amounts given below 3 pt. water 1 tbs. bay leaves should be sufficient for 10 pounds of 2 cups chopped 1 tbs. crushed nut- onion meg fish ready for pickling: 1 clove garlic, chop 10 lb. haddock fil- % oz. chili (red) ped lets peppers 2 HADDOCK qt. distilled vine- % oz. allspice

gar (6 percent) Vi oz. cloves

Fillets 1

qt. water % oz. mustard seed This formula is designed for had % oz. white peppers % oz. bay leaves

% lb. sliced onions dock but may be used for almost any other large fish. The haddock STURGEON are cleaned carefully, skinned, and This method is used for sturgeon, cut into fillets, removing the back pike, pickerel, salmon, herring, bone. The fillets are cut in pieces trout, and other fish. It is a com about 2 inches square. These are mercial formula of German origin. washed, drained, then put in a tub Ten pounds of fish are washed well and covered with a 90° to 100° and cut in small individual serving- salinometer brine. They are left in size portions, from 2 to 4 ounces brine from 1 to 6 hours, depending each. These pieces are dredged in on individual preference. The fish fine salt and left from 1 to 3 hours. are rinsed in fresh water, then The salt is rinsed off, the pieces are in a or as packed crock large pot dried, and brushed with good cook follows : A few spices and pieces of ing oil. They are laid on a grill sliced onion are scattered on the bot and broiled over a hot fire until tom. in a Then, pack layer of fish, both sides are a light brown. They cover with a scattering of spices should be brushed with cooking oil

and sliced onion, and continue un during the process. The fish is al til all the fish are packed. The lowed to cool, then packed in glass

14 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google containers with a slice or two of salinometer brine for y2 hour. lemon, bay leaves, onion, and a scat Then wipe the fish dry. Pour the tering of rosemary, whole black olive oil into a frying pan, together-

peppers, and whole cloves between with a clove of minced garlic, half a the layers of fish. The jars are dozen bay leaves, and a few red filled with a marinade made of peppers; then heat the pieces until white wine, vinegar and water, they are light brown in color and sealed immediately, and stored in lay aside to cool. a dry, cool place. Add onions to the oil and cook them 10 lb. sturgeon 1 qt. white wine until they are yellow. Then Vj lb. lemon slices 1 qt. distilled vine- add black peppers, cumin seed, mar gar V-i Hi. sliced onions joram, and vinegar. Cook slowly 1 1 oz. whole black pt. water for 15 to 30 minutes and cool.

peppers % oz. rosemary When the fish are cold, pack into % oz. whole cloves sterilized jars with the rest of the be substituted for rose Thyme may bay leaves and red peppers. Fill mary, and the spice combination the jars with sauce and close imme be otherwise altered to suit the may diately. This preparation may be individual preference. used after 24 hours but it tends to Escabeche improve with storage. It will keep

about 3 weeks in summer; much

This recipe is of Spanish origin. if longer stored in a cool place. Escabeche was brought to Spain by

the Romans who, in turn, had it Pickled Eels

from the Greeks. It is probably the This dish is a favorite in northern most popular Spanish method of Europe, from the British Isles to

fish and is found in all preserving Sweden. Clean and skin the eels Latin-American countries. Though and cut them into pieces about %- there are many local variations, all inch thick. Wash and drain the are founded on the basic recipe. pieces, then dredge in fine salt and

mackerel , Mackerel, kingfish (king ) allow to stand from 30 minutes to

tuna, and corvina are the fish most 1 hour. Rinse off the salt, wipe used for escabeche. Almost any the pieces dry, and rub them with

fish may be used although soft- a cut clove of garlic. Brush the

fleshed fish do not make so good a eel with melted butter and broil un

product. til both sides are a light brown. As an alternative, pieces may be sauted

10 lbs. fish 1 pt. olive oil in olive oil or other good salad oil. 1 qt. distilled vine- 1 tbs. red (chili pep- gar pers) Places the pieces of cooked eel on

2 tbs. ba.v leaves V2 tbs. cumin seed absorbent paper. When the pieces 1

tbs. black peppers, % tbs. marjoram are cool, pack them in layers in a whole

crock with a scattering of sliced Cut the fish into small serving onion, allspice, bay leaves, mustard portions. Wash the pieces thor seed, whole cloves, peppers, and oughly, drain and place in a 90° mace between the layers of fish.

15 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google Weight the mixture down to keep the boiling point, add the oysters a it compressed. Cover the fish with few at a time, cooking until the a cold vinegar sauce made of vine "fringe" curls. The oysters are gar, water, onions, and a few bay then removed from the liquor and leaves cooked for 15 to 20 minutes. set aside to cool. Make a sauce of After standing for 48 hours in a vinegar, white wine, bay leaves, cool place pack the eels in glass tum onion, garlic, parsley, fennel, blers with a thin slice of lemon, a thyme, cloves, black pepper, all bay leaf, a slice of onion, and a few spice, cinnamon, and mace. Add fresh whole spices for decoration. this sauce to the oyster liquor and Fill the tumblers with sauce used simmer 30 to 45 minutes. When it in curing, which has been filtered. is cool, pack the oysters in glass jars Seal the containers immediately. with a bay leaf, slice of lemon, and Store in a cool, dry place. This a few fresh spices in each jar. article remains in good condition Strain the liquor and when it is cool for a considerable period of time. pour it into jars, seal immediately, and store in a cool, dark place. The OYSTERS oysters are ready for use in 10 to In the eighteenth and nineteenth 14 days. centuries pickled oysters were pie- 1 gut. shucked oys 1 11>s. crushed fen pared commercially over most of ters nel the Atlantic coast area. According 3 lit. oyster liquor 1 tbs. crushed all . 1 pt. distilled vine spice lo Stevenson (1899) pickled oys gar 1 tbs. crushed black ters were consumed extensively 1 pt. wlii to wine, peppers around New York during the dry 1 tbs. c r u s h e d Christmas holidays. They are not 2 tbs. ground onion cloves 2 cloves garlic, 1 tbs. crushed stick nearly so popular now and are usu crushed cinnamon ally prepared only for special or 2 tbs. bay leaves, Vi tbs. c r u s h e d ders. Some pickled oysters are crushed mace prepared in Virginia for local 1 tbs. chopped pars %. tbs. crushed ley thyme consumption. Various formulae stems are available, some from traditional Pickled Oysters II colonial sources, while others may Blanch one gallon of freshly be found in French or other conti opened oysters until the fringe nental cookbooks. Two typical for curls. Remove the oysters and set mulae are given here : them out to cool. Bring the liquor Virginia Pickled Oysters I used in blanching to the boiling Open one gallon of oysters, sav point, then set aside to cool. At ing the liquor. Strain the liquor the same time cook the vinegar and and add sufficient salted water to spices together slowly, after which bring the amount up to 3 pints. strain out the spices. Combine the Simmer the mixture gently over a oyster liquor and spiced vinegar. low flame. When the liquor is near Pack the oysters in glass tumblers

16 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google with a bay leaf and a thin slice of SHRIMP lemon in each. When the sauce is Pickled shrimp is a regional spe it and over cool, strain pour oysters cialty of the New Orleans area but until the containers are rilled. Seal is sold in fish markets from Key the tumblers immediately and store West to Washington, D. C. There in a cool, dark place. are no standard recipes but those

si here are believed to be 1 gal. shucked oys- '/.

cloves, 1 % oss. whole blade mace Peel the green shrimp and wash 1 Mussels them well. Make a brine of gal 1 lon water, y2 dis This formula may also be used in CUP sa-^> Pm*

tilled vinegar, 1 tablespoon red pickling clams and oysters. Scrub

(he shells well and steam just peppers, y2 tablespoon cloves, y2 tablespoon allspice, y2 tablespoon enough to open the.shells. Save the

mustard seed, and 6 leaves. 1 iquor or nectar. Remove the meats bay

from the shells, cutting out the bys- Simmer the brine slowly for y2

sus or beard. Cool meats and nec hour, then bfing it to the boiling tar separately. When cool, pack point and add the shrimp. When

the meats in sterilized glass jars they have cooked for 5 minutes, from the time the brine a with bay leaf or two, a few whole counting to boil,' should be cloves, and a thin slice of lemon to again begins they each jar. removed and allowed to cool.

Strain the liquor obtained in Pack in sterilized jars with a bay

steaming the shellfish. To each leaf, a few fresh spices, and a slice quart of liquor add one-half pint of lemon in each jar. Fill the jars

distilled vinegar, one-half table with a solution made in the propor 1 spoon each of allspice, cloves, and tions of 2 pints of water, pint of 1 red peppers, with one-quarter tea 5 percent distilled vinegar, and spoon of cracked whole mace. tablespoon sugar. Seal the jars

a dark Some recipes for pickled mussels tightly and store in cool, call for white wine or wine vinegar place. These pickled shrimp keep instead of distilled vinegar. The longer than those prepared by the second method, but the second amount of wine or vinegar is a matter of personal taste. Simmer pickled shrimp product requires

for 45 minutes. When the sauce less labor and is cheaper.

is cool, pour into the jars, and seal. Pickled or Spiced Shrimp Formula II

Store in a cool, dark place. This

product will be ready for use in Take 5 pounds of fresh, green about two weeks. Pickled mussels headless shrimp. Wash them well

and oysters turn dark if exposed to but do not remove the shells. Put the light celery tops, salt, parsley, thyme,

17 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google bay leaves, vinegar, and spices very short time unless held under into the water. When this has refrigeration.

boiled about 45 minutes, add the 5 lb. shrimp 1 tbs. allspice shrimp. Let boil 10 minutes, then 1 gal. water 1 tbs. bay leaves set the pot aside and allow the 1 pt. vinegar, dis 1 tbs. red (chili) shrimp to cool in the liquor. Drain tilled peppers 2 cups salt 1 tbs. peppers and pack in small cartons with black 1 bunch celery tops % tbs. cloves some of the spices. This product 1 small bunch pars 1 blade mace remains in good condition only a ley

Literature Cited

Anderson, Clarence L. 1925. Preserved pickled herring. University of Washington Publi cation in Fisheries, vol. 1, no. 1, p. 1-64. Hoffman, Herbert. n.d. Lehrbuch der FischverwertungfiirdieFischindustrie. (Eighth revised edition, Lehrbuch der Fischbereitung. Wilhelm Dunker.) 197 p. Stettin. Jacobsen, Eduard. 1926. Handbuch fiir die Konserven Industrie, Konserven Fabriken und den Konserven Grossbetreib. Bd. 2, 1459 p. Paul Parey, Berlin. Jarvis, Norman D. 1943. Home preservation of fishery products. Salting, smoking, and other methods of curing fish at home. U.S. Department of the Interior, Fish and Wildlife Service, Fishery Leaflet 18, 26 p. Radcliff, William. 1921. Fishing from the earliest times. 478 p. William Clowes and Sons, Ltd., London. Smidth, J. K. 1876. Historical observations on the condition of the fisheries among the ancient Greeks and Romans, and on their mode of salting and pickling fish. United States Commission of Fish and Fisheries, Report of the Commissioner for 1873-4 and 1874-5, Part III, App. A, p. 3-20. Stevenson, Charles H. 1899. The preservation of fishery products for fish. U.S. Com mission of Fish and Fisheries, U.S. Fish Commission Bulletin for 1898, p. 335-563. Tressler, Donald K. 1923. Marine products of commerce. 762 p. Reinhold Publishing Corporation, New York. „ #1o-.2 GPO 997-943 18 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

Reprinted September 1970 Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google

Generated for Jacki Ann Strader (University of Washington) on 2015-10-17 01:34 GMT / http://hdl.handle.net/2027/uc1.31822009735879 Public Domain, Google-digitized / http://www.hathitrust.org/access_use#pd-google