'
PRODUCTS FROM THE SEA
343
according to size, in strong brine.
It
is
afterwards
smoked for a night.
'
'
.
These methods of salting and smoking sh do not apply
only to herring, and large quantities of such sh as haddock
and cod are similarly treated.
_
'
Another method of preserving sh is .to tin them in '
oil.
In this way sardines, which are young pilchards, are
prepared for market by the French.
The sh are cleaned,
immersed for a short time in brins, dried and thenfried
for about two minutes in olive oil.
They are then packed
in olive Oil in tins which are hermetically sealed. A similar
trade is carried on in Norway only there the “sardine ”
_
is either a sprat—“ Brisling ”—0r a young herring.
,
In some countries sardines or other sh may be pickled
in vinegar.
Fish are used in some European countries '
for making sausages, and are mixed with pork and our.
'
_
_
PRODUCTS FROM FISH
There are many commercial by—pr0ducts to be obtained
from sh, chief amongst which are certain oils, fertilizers
.
and meals, glue, isinglass and leather.
"
Fish may be divided into two classes, those
that contain
most Oil in their bodies and those that have
their
livers.
Of the former the herring, the menhadenand the
salmon are good examples
furnish what is com—
mercially known as “ sh oil.” This oil is used to a large
'
_
'
extent in the manufacture of paints.
‘
To the latter group
belong such sh as
“
liver oils ”
.
SO
well known for their medicinal
Cod—liver oil,
'
as well as that of other sh such as-the shark, is used in the
tanning industry for “ currying
”
leather—_—meiking
it water—
'
'
proof and pliable.
It is also used in the manufacture
Of
_
soapS and for tempering steel.
; .
*
—
.
.
In the manufacture of sh meal all the waste parts of