xt7p8c9r5c7d https://exploreuk.uky.edu/dips/xt7p8c9r5c7d/data/mets.xml Maine United States. Bureau of Commercial Fisheries 1968 bulletins I 49.49/2:11 English For sale by the Supt. of Docs., U.S. G.P.O This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Cooking (Sardines) Cooking, American Cooking -- Maine Flavor of Maine: Sardine Secrets, 1968 text image 19 pages, color illustrations, 22 cm. Call Number: I 49.49/2:11 Flavor of Maine: Sardine Secrets, 1968 1968 1968 2022 true xt7p8c9r5c7d section xt7p8c9r5c7d “Ems

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MAY 21958 Flavor
HNIVERMTY 6F KENTUCKY Of

maine

LIIRARIES

Flavor of maine

4 Maine Sardine Pizza
Maine Tomato Surprise
French Toasted Sardine Sandwich

Sardines on a Roll
Maine Sardine Olive Sandwich
Sardine Skyscraper Sandwich

Maine Sardine Submarine Sandwich
Mustard Sauce

Bohemian Salad ~
Marinade

Maine Sardine Cole Slaw
Cole Slaw Dressing

Maine Sardine Caesar Salad
Maine Sardine Salad Bowl

Maine Sardine Rarebit
Maine Sardine Dip

Maine Sardine Canapes
Crispy Fried Maine Sardines

I Sardine ‘n’ Bacon Snacks
Country Style Maine Sardines
Golden Brown Sardine Appetizers

15 Planked Maine Sardines
- -' Open Face Sardine Sandwich

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3% Maine Fisherman Potatoes Au Gratin
" ‘ i ' Sardine Cheese Toastwich
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Marinated Maine Sardines

18 Deluxe Maine Sardine Sandwich
Maine Sardine Antipasto
Marinade

SARDINE FISHING AND CANNING

THE MAINE COAST. Early dawn. Waters lie calm in the lull between
night and day. The slowly rising sun reﬂects on the shore, drying the rocks and sand,
and chasing the morning mist up wooded hillsides.

The ﬁrst gulls leave their rocky roosts and ﬂy in search of breakfast. Their cries
hang softly in the air—welcome music to a crew of sardine ﬁshermen returning from
the night's catch.

These men work hard at night. It is then that the sardines rise from deeper water to
feed near the surface; phosphorescence reveals them by the millions. The ﬁshermen
waste no time as they set their nets, for the little ﬁsh are constantly on the move.

Soon the school will be swimming about, entrapped in the nets, where they will
remain until picked up by a boat from the cannery.

Sardine crews ﬁsh the Atlantic coast from New England to Labrador for the small,
immature herring; but it is only in Maine and its Canadian neighbor, New Brunswick,
that they are canned as sardines.

Although records of sardine ﬁshing in Europe date back as far as 495 A.D., there
is no way of knowing when the harvesting of this delectable little ﬁsh started in
America. Early colonists found that Indian tribes along the North Atlantic coast had
been harvesting herring for a long time in brush weirs or traps. They sometimes used
torches to lure the ﬁsh into nets. Sardines were a staple part of their diet.

Today the little ﬁsh with the big ﬂavor is recognized by nutrition experts as an
excellent source of high-quality protein, minerals, vitamins, and other nutrients.

Sardines are one of the most abundant and important food ﬁshes in the North
Atlantic and especially the Gulf of Maine. In Maine alone, ﬁshermen produce billions
of the ﬁsh which go into about 200 million cans annually and are valued at more than
$20 million. The ﬁrst commercial United States canning operation was at Eastport,
Maine, in 1871.

Maine ﬁshermen are concerned with more than the history of their industry. They
strive to produce an economical, high-quality catch that enables the State's 23 modern
canneries to supply well over 50 percent of the sardines consumed in the United States.
They use ingenious methods to achieve this goal, such as spotting the schools in the
daytime from airplanes and using depth recorders, sounding devices, and electronic
scanners that sweep the ocean for miles around. New types of boats and gear are
constantly being developed for either daytime or nighttime ﬁshing.

The traditional methods of harvesting—stop seines which close off herring in a
cove or harbor, purse seines that circle a school in open water, and weirs, or traps
which guide the ﬁsh into captivity—are still in use. Recently, larger than usual purse
seine boats are being used.

In certain areas where conditions are favorable, an air-bubble method developed by
the Department of the Interior’s Bureau of Commercial Fisheries is often used. A
curtain of bubbles formed by compressed air ﬂowing through holes punched in a hose
stretched along the ocean bottom serves as a barrier to schools and enables the ﬁsher-
men to direct them to their nets.

Once caught, the sardines are pumped aboard a cannery carrier boat and rushed
ashore for processing. The scales are automatically removed during the pumping oper-
ation and used to make artiﬁcial pearls, cosmetics, lacquers, and other products. As the
ﬁsh go into the hold of the carrier, they are salted, thus beginning the processing during
the run to the cannery.

(CONTINUED BACK PAGE)

MAINE SARDINE PIZZA

(OPPOSITE PAGE)

3 cans (3% or 4 ounces each) 1 package (4 ounces) shredded
Maine sardines Mozzarella cheese

2 packages (14 to 15% ounces
each) cheese pizza

Drain sardines. Prepare pizza crust according to package directions.
Cover crust with sauce. T0p with sardines. Sprinkle cheeses over pizza.
Bake in a hot oven, 425° F., for 20 to 25 minutes or until crust browns
and cheese melts. Makes 6 servings.

MAINE TOMATO SURPRISE

2 cans (3% or 4 ounces each) 2 teaspoons lemon juice
Maine sardines 1 teaspoon prepared mustard
3/1 cup sliced celery 1/2 teaspoon salt
2 hard-cooked eggs, chopped Dash pepper
M: cap mayonnaise or 6 medium tomatoes
salad dressing Salad greens
2 tahlespoons chopped ripe

olives

Drain sardines and cut into large pieces. Combine celery, eggs,
mayonnaise, olives, lemon juice, mustard, salt, and pepper. Add sardines
and toss lightly. Chill. Cut each tomato into 5 or 6 secrions almost to
stem end and spread apart slightly. Fill each tomato with sardine salad.
Serve on salad greens. Makes 6 servings.

FRENCH TOASTED SARDINE SANDWICH

2 cans (3% or 4 ounces each) 2 teaspoons lemon juice
Maine sardines 1/: teaspoon salt

1/2 cup ﬁnely chopped celery Dash pepper

2 tablespoons ﬁnely chopped 12 slices hattered cheese bread
onion 1/2 cup milk

2 tahlespoons chopped sweet 2 eggs, heaten
pic/ale 1 cap crashed potato chips

2 tablespoons mayonnaise or Fat for frying
salad dressing

Drain sardines and ﬂake. Combine celery, onion, pickle, mayon-
naise, lemon juice, salt, pepper, and sardines. Spread 6 slices of bread
with sardine mixture. Cover with remaining 6 slices of bread. Combine
milk and egg in a pie plate. Dip each sandwich in egg mixture and
then in potato chips. Fry in hot fat at moderate heat for 4 to 5 minutes
or until brown. Turn carefully. Fry 4 to 5 minutes longer or until
brown. Makes 6 servings.

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SARDINES ON A ROLL

2 cans (3% or 4 ounces each) M9 teaspoon garlic powder

Maine sardines 6 harnhurger rolls
1 cup catsup 2 tablespoons butter or
2 tablespoons ﬁnely chopped margarine, softened
onion 11/2 cups shredded cheese

11/2 teaspoons oregano

Drain sardines and cut into large pieces. Combine catsup, onion,
oregano, and garlic powder. Mix thoroughly. Cut rolls in half and
spread with butter. Place rolls on a cookie sheet, 15 x12 inches. Toast .
rolls. Place sardines on rolls and cover with catsup mixture. Sprinkle ,
with cheese. Bake in a moderate oven, 350° F., for 10 to 15 minutes f
or until cheese melts. Makes 6 servings. ‘

-...\ - ' $7.

MAINE SARDINE OLIVE SANDWICH

3 cans (33/: or 4 ounces each) 1 tablespoon horseradish

Maine sardines Dash pepper
% cup sliced'stuﬂed oliues 12 slices buttered cracked wheat
3 hard-cooked eggs, chopped hread
1/: cup mayonnaise or 6 lettuce leaves

salad dressing

Drain sardines and split in half lengthwise. Combine olives, eggs,
mayonnaise, horseradish, and pepper. Spread 6 slices bread with olive
mixture. Place sardines on top. Cover with lettuce and remaining 6
slices bread. Makes 6 servings. ‘

SARDINE SKYSCRAPER SANDWICH ,
2 cans (3% or 4 ounces each) Mi teaspoon salt
Maine sardines Dash pepper
12 slices hacon 3/: cup Thousand Island dressing ,
4 hard-cooked eggs, chopped 18 slices toast ‘
2 tablespoons mayonnaise or 3 dill pickles, sliced lengthwise
salad dressing 6 lettuce leaves

1 teaspoon prepared mustard

Drain sardines and split in half lengthwise. Fry bacon until crisp.
Drain on absorbent paper. Combine eggs, mayonnaise, mustard, salt,
and pepper. Spread toast with Thousand Island dressing. Place sardines
on 6 slices of toast. Top with pickle slices and the second slice of
toast. Spread second slice of toast with egg mixture. Top with bacon,
lettuce, and remaining 6 slices of toast. Secure sandwiches with tooth-
picks. Makes 6 servings.

MAINE SARD'INE SUBMARINE SANDWICH

3 cans (3% or 4 ounces each) 6 lettuce leaves .
Maine sardines 2 tomatoes, thinly sliced

1 onion, thinly sliced Salt ‘

2 tablespoons butter or 6 slices cbeese
margarine, softened Mustard Sauce

11/2 teaspoons prepared mustard 1% cup mayonnaise or

3 submarine rolls, I2 inc/yes salad dressing
eacly

Drain sardines. Separate onion slices into rings. Combine butter and
3 mustard. Cut rolls in half lengthwise. Spread bottom half with mustard-
butter. Cover with lettuce, tomato slices, and onion rings. Sprinkle
with salt. Cover with cheese and Sardines. Pour Mustard Sauce over
sardines. Spread top half of rolls with mayonnaise. Cover sandwiches
and secure with toothpicks. Makes 6 servings.

Mustard Sauce

1/2 cup mayonnaise 0r 2 teaspoons pickle juice
salad dressing Dasb liquid bot pepper sauce
2 tablespoons prepared mustard

Combine all ingredients. Makes approximately 2/3 cup sauce.

BOHEMIAN SALAD

3 cans (3% or 4 ounces eacb) M1 cup cbopped onion

Maine sardines M: cup cbopped green pepper
, 1 package (10 ounces) frozen 1 tablespoon cbopped pimiento
~‘ peas and carrots Marinade
l I can (1 pound) cut green 6 lettuce cups
: beans, drained Pimiento strips

1 cup sliced celery

Drain sardines and cut into large pieces. Cook peas and carrots
according to directions on package. Drain and cool. Combine all
ingredients except lettuce and pimiento strips. Cover and chill. Drain.
Arrange in lettuce cups and garnish with pimiento strips. Makes 6
servrngs.

Marinade

1/2 cup cider vinegar 1/: teaspoon salt
I/r cup salad oil Dasb pepper
1 tablespoon sugar

Combine all ingredients and mix thoroughly. Makes approximately
3/4 cup marinade.

MAINE SARDINE"
3 cans (3% or 4 ounces eacb) 2 bard—cooked eggs, cbopped

Maine sardines Cole Slaw Dressing
4 cups sbredded cabbage Salad greens
1/: cup cbopped onion Paprika j

1A cup cbopped parsley

Drain sardines and cut into large pieces. Combine cabbage, onion,
parsley, eggs, and dressing. Arrange on salad greens. Top with sardines \a
and sprinkle with paprika. Makes 6 servings.

Cole Slaw Dressing

V2 cup salad oil 1 tablespoon cbopped sweet
3 tablespoons vinegar pickle
I tablespoon cbopped green 1 teaspoon salt

pepper 1/: teaspoon paprika

1 tablespoon cbopped pimiento Dasb cayenne pepper

Combine all ingredients and mix thoroughly. Makes approximately
3/4 cup dressing.

MAINE SARDINE CAESAR SALAD

3 can: (3% or 4 ouncer each) 8 cup: ralad green:

Maine rardiner 1/2 tearpoon salt
1 clove garlic, peeled and Dar/9 pepper
quartered 1 egg, cooked 1 minute
1/2 cup salad oil 2 tablerpoom lemon juice
11/2 cups croutonr 1/3 cup grated Parmeran cbeere
1 rmall onion, thinly rliced 2 tomatoer, cut in wedge:

Drain sardines and cut into large pieces. Add garlic to oil and let
stand at least 1 hour. Remove garlic from oil. Gradually pour 1/4 cup
of garlic oil over croutons, mixing lightly until all of the oil is absorbed.
Separate onion slices into rings. Combine onion rings, salad greens,
salt, and pepper. Pour remaining 1/4 cup of garlic oil over salad
9 greens. Toss lightly. Break egg into salad. Add lemon juice and mix

thoroughly. Add cheese, croutons, and sardines. Toss lightly. Garnish
with tomato wedges. Makes 6 servings.

MAINE SARDINE SALAD BOWL

2 can: (3% or 4 ounce; each) 6 cup: ralad green;
Maine sardine: 3 bard-cooked eggr, sliced

4 ounce: clyeere Rurrian drerring

4 ouncer barn

Drain sardines and cut into large pieces. Cut cheese and ham into
julienne strips. Combine: salad greens, cheese, ham, and sardines.
Garnish with egg slices. Serve with dressing. Makes 6 servings.

MAINE SARDINE RAREBIT (OPPOSITE PAGE)

3 cans (3% or 4 ounces eacb) I can (101/2 ounces) condensed
Maine sardines tomato soup
4 slices bacon, cbopped 1 cup sbredded cbeese
1/2 cup cbopped green pepper 1/4 cup balf and balf cream
1/2 cup cbopped onion 1/2 teaspoon prepared mustard
6 slices toast

Drain sardines. Place on an 18-inch square of aluminum foil. Seal
edges by making double folds in the foil. Heat in a moderate oven,
350° F., for 15 minutes. Fry bacon until crisp. Add green pepper and
onion and cook until tender. Add remaining ingredients except toast.
Heat until cheese melts, stirring constantly. Place sardines on toast
and cover with sauce. Makes 6 servings.

(CENTER PHOTO) MAINE SARDINE DIP

I can (3% or 4 ounces) 2 teaspoons grated onion
Maine sardines 1 teaspoon steak sauce
1 package (8 ounces) cream 1 teaspoon Worcestersbire sauce
cbeese, softened ’4: teaspoon liquid bot pepper sauce
1 tablespoon milk Cbopped parsley
2 tablespoons cbopped parsley Assorted cbips, crackers, or
11/2 tablespoons lemon juice raw vegetables

Drain sardines and ﬂake. Cream the cheese and milk. Add remain-
ing ingredients except parsley and chips. Add sardines and mix
thoroughly. Chill. Sprinkle with parsley. Serve with chips, crackers, or
vegetables. Makes approximately 2 cups of dip.

(CENTER PHOTO) MAINE SARDINE CANAPES

3 cans (3 3/1 or 4 ounces eacb) 2 tablespoons prepared mustard
Maine sardines 10 slices sandwicb bread

1/2 cup butter or margarine, Pimiento strips
softened

Drain sardines and split in half lengthwise. Combine butter and
mustard. Spread bread with mustard-butter. Remove crusts. Cut each
slice of bread into thirds. Place a sardine half on each piece of bread.
Garnish with pimiento strips. Makes 30 Canapes.

(CENTER more) CRISPY FRIED MAINE SARDINES

4 cans (3% or 4 ounces eacb) 1/3 cup grated Parmesan cbeese
Maine sardines in tomato sauce 1/2 cup ﬂour

1 can (8 ounces) tomato sauce Cocktail sauce

1 cup dry bread crumbs

Drain sardines and reserve the sauce. Combine tomato sauce and
sardine sauce. Combine crumbs and cheese. Roll sardines in ﬂour, dip
in tomato sauce, and roll in crumb mixture. Place in a single layer in
a fry basket. Fry in deep fat, 350° F., for approximately 1 minute or
until brown. Drain on absorbent paper. Serve with cocktail sauce.
Makes approximately 24 hors d'oeuvres.

SARDINE ‘N’ BACON SNACKS

3 cans (3% or 4 ounces each) 1 teaspoorz grated onion
Maine sardines in mustard 1/2 teaspoon Worcestershire sauce
sauce Dash cayenne pepper

1 tablespoon mayonnaise or 20 slices bacon, cut in thirds

salad dressing

Mash sardines in sauce. Combine all ingredients except bacon. Place
approximately 1 teaspoonful of sardine mixture on each piece of
bacon. Roll and fasten with a toothpick. Place snacks on a broiler
pan. Broil abOut 4 inches from source of heat for 10 to 15 minutes
or until bacon is crisp. Turn carefully. Broil 4 to 5 minutes longer
or until bacon is crisp. Makes approximately 60 snacks.

COUNTRY STYLE MAINE SARDINES

2 cans (3% or 4 ounces each) 2 tomatoes, thinly sliced
Maine sardines Salt

2 tablespoons chopped parsley Pepper

3 cups seasoned mashed potatoes 1 cup shredded . cheese

Drain sardines. Add parsley to potatoes and mix thoroughly. Spread
potatoes in the bottom of a well-greased baking dish, 8x8x2 inches.
Arrange sardines over potatoes. Cover with tomato slices. Sprinkle
with salt and pepper. Top with cheese. Bake in a moderate oven,
350° F., for 25 to 30 minutes or until heated and cheese melts. Makes
6 servings.

GOLDEN BROWN SARDINE APPETIZERS

3 cans (3% or 4 ounces each) 1/: cup mayonnaise or

Maine sardines salad dressing
1 bouillon cube 1/1 cup ﬁnely chopped onion
2/3 cup boiling water ' 2 tablespoons chopped parsley
1 cup dry bread crumbs 1 tablespoon prepared mustard
1 egg, beaten 1/2 teaspoon poultry seasoning

3/1 cup cereal crumbs

Drain sardines and ﬂake. Dissolve bouillon cube in boiling water.
Combine all ingredients except cereal crumbs. Shape into small balls
and roll in crumbs. Place on a well-greased cookie sheet, 15 x 12 inches.
Bake. in a very hot oven, 450° F., for 10 to 12 minutes or until golden
br0wn. Makes approximately 45 appetizers.

PLANKED MAINE SARDINES

4 cans (3% or 4 ounces each) I can (1 pound) whole carrots,

Maine sardines drained

1 can (4 ounces) sliced 1 can (1 pound) whole onions,
mushrooms, drained drained

2 tahlespoons hatter or M: cap hatter or margarine,
margarine, melted melted

3 caps seasoned mashed potatoes M1 cup chopped parsley

Drain sardines. Place in the center of a well-greased bake and serve
platter, 16x10 inches. Combine mushrooms and butter. Spread over
sardines. Arrange a border of mashed potatoes around sardines.
Combine carrots, onions, butter, and parsley. Arrange carrots and onions
around sardines. Bake in a moderate oven, 350° F., for 20 to 25
minutes or until heated. Makes 6 servings.

OPEN FACE SARDINE SANDWICH

3 cans (3% or 4 ounces each) 3 tomatoes, thinly sliced
Maine sardines 6 large slices battered rye bread
1 medium onion, thinly sliced % cup Thousand Island dressing

Drain sardines and split in half lengthwise. Separate onion slices
into rings. Place sardines on bread. Cover with tomato slices and onion
rings. Top each sandwich with dressing. Makes 6 servings.

MAINE FISHERMAN POTATOES AU GRATIN

(OPPOSITE PAGE)

2 cans (3% or 4 ounces each) 1 cap shredded cheese
Maine sardines 2 teaspoons Worcestershire
2 tablespoons chopped onion sauce
2 tablespoons melted fat or oil 5 caps sliced coohed potatoes
2 tablespoons ﬂoar 3/: cap soft bread cubes
1 teaspoon salt 2 tablespoons batter or
Dash pepper margarine, melted
2 caps milh. Paprika

Drain sardines. Cook onion in fat until tender. Blend in ﬂour and
seasonings. Add milk gradually and cook until thickened, stirring
constantly. Add cheese and Worcestershire sauce. Stir until cheese melts.
Arrange half the potatoes in a well-greased, 11/2 quart casserole. Cover
with sardines and remaining potatoes. Pour sauce over potatoes. Toss
bread cubes with butter and sprinkle over top of casserole. Sprinkle
with paprika. Bake in a moderate oven, 350° F., for 25 to 30 minutes
or until lightly browned. Makes 6 servings.

SARDINE CHEESE TOASTWICH

2 cans (3% or 4 ounces each) 6 slices bread
Maine sardines in mustard 6 slices cheese
sauce Papriha

2 tablespoons batter or
margarine, softened

Drain sardines and reserve sauce. Split sardines in half lengthwise.
Combine butter and 1 teaspoon sardine mustard sauce. Spread bread
with mustard-butter. Place sardines on bread and cover with cheese.
Sprinkle with paprika. Place sandwiches on a cookie sheet, 15x12
inches. Bake in a very hot oven, 450° F., for 8 to 10 minutes or until
cheese melts. Makes 6 servings.

MARINATED MAINE SARDINES

3 cans (33/1 or 4 ounces each) 1 clove garlic, crashed
Maine sardines 1/2 teaspoon horseradish
3/: cap soar cream 1/2 teaspoon salt
14: cap half and half cream 1/2 cap thinly sliced onion
14; cap tarragon vinegar 1 cap thinly sliced peeled
2 tablespoons lemon juice cucumber
2 tablespoons dry white wine, 6 lettuce caps
optional Papriha

Drain sardines and arrange in a single layer in a shallow baking
dish. Combine creams, vinegar, lemon juice, wine, garlic, horseradish,
and salt. Separate onion slices into rings. Add onion and cucumber.
Mix thoroughly. Spread over sardines. Chill overnight. Arrange in
lettuce cups and sprinkle with paprika. Makes 6 servings.

DELUXE MAINE SARDINE SANDWICH

3 can: (3% or 4 ouncer each) 6 frankfurter roll:

Maine sardine; 2 tablerpoonr prepared murtard
3 cup: t/yinly Iliced onion: 6 Ilicer Swim cbeere
2 tablespoon; butter or

margarine, melted

Drain sardines and split in half lengthwise. Cook onion in butter
until tender. Cut rolls almost in half lengthwise. Place opened rolls
on a cookie sheet, 15x12 inches. Spread both halves of rolls with
mustard and top with sardines. Spread onions over sardines. Place
cheese on top. Bake in a hot oven, 425° F., for 12 to 15 minutes or
until cheese melts. Makes 6 servings.

MAINE SARDINE ANTIPASTO

3 can: (3% or 4 ounce: each) Celery slicer

Maine sardine; Cucumber .rlicer
2 Cd”! (4 ounces each) button Green pepper ring:
murlaroomr, drained Oliver
Marinade Radix/9 rarer
Lettuce Tomato wedges

Drain sardines. Place sardines and mushrooms in a shallow baking
dish. Pour marinade over sardines and mushrooms and chill for at
least 50 minutes. Remove sardines and mushrooms from marinade,
reserving marinade. Cover a large platter or tray with lettuce. Arrange
all ingredients, except marinade, on lettuce. Serve with Marinade.
Makes 6 servings.

Marinade
V2 cup Italian drersing 1 clove garlic, crurbed
1/: cup 103/ rauce Dar}; powdered ginger
2 tablerpoonr water Dar/J pepper

2 tablerpoonr wine vinegar

Combine all ingredients and mix thoroughly. Makes approximately
1 cup marinade.

Sardine Fishing and Canning

Before the ﬁsh are unloaded, a State inspector has to approve their quality and con-
dition. Once the sardines pass this rigid test, they are pumped into the cannery holding
tanks to await their turn on the production line—seldom more than an hour or two.

From the tanks, the ﬁsh are taken by conveyors for washing and precooking. The
next step is the packing line, where skilled women workers remove the heads and
tails and pack the ﬁsh in cans. The rapid, accurate, and careful manipulation of hands
and ﬁngers is a picture of dexterity.

Next, the cans of ﬁrmly packed ﬁsh go by conveyor belt to high-speed machines
that add oil or sauces. Covers are then applied, and the cans ﬁrmly sealed. The ﬁlled
cans next go into retorts for ﬁnal cooking and sterilization.

The canned sardines are removed from the retorts and put into huge bins, where
they are inspected for defects and then placed in unsealed shipping cases. Labels» may
be applied before the cans are cased. Before the sardines are sent to market, a repre-
sentative sample of each lot is sent to a State of Maine laboratory for a ﬁnal inspection
of quality, appearance, and ﬂavor. Constant State inspection is also maintained during
each step of the processing operation.

The final step in flavorful eating is all yours. Try a can of Maine sardines—
pull tab, key, or regular cover style. You will never regret putting a little bit of
Maine, the FLAVOR OF MAINE, on your table.

A 14-minute, sound, color, 16mm motion picture,
“Flavor of Maine” may be borrowed free of charge
by writing to Audio-Visual Services, Bureau of Com-
mercial Fisheries, U. S. Department of the Interior,
Washington, D. C. 20240. The motion pictures “It’s
the Maine Sardine”, running 20 minutes and
"Sardines From Maine Down East Style”, running
14 minutes, both in sound and color, are also avail-
able on loan, free of charge, by writing to the same
address.

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I U. 8. DEPARTMENT OF THE INTERIOR

Stewart L. Udall, Secretary

I FISH AND WILDLIFE SERVICE, Clarence F. Pautzke, Commissioner
' BUREAU OF COMMERCIAL FISHERIES, Harold E. Crowther, Director

Created in l849, the Department of the |nterior~a Department of
Conservation—is concerned with the management, conservation, and
development of the Nation's water, fish, wildlife, mineral, forest, and
pork and recreational resources. It also has mainr responsibilities for
Indian and Territorial affairs.

As the Nation‘s principal conservation agency, the Department
works to assure that nonrenewoble resources are developed and used
wiséIy, that park and recreational resources are conserved 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.

ISSUED BY THE BUREAU OF COMMERCIAL FISHERIES
AND THE MAINE SARDINE COUNCIL AS PART OF A
CONTINUING CONSUMER EDUCATIONAL PROGRAM IN
COOPERATION WITH THE COMMERCIAL FISHING INDUSTRY. A

FISHERY MARKET DEVELOPMENT SERIES No. II 2-68

For sale by the Superintendent of Documents, U. S. Government Printing Ofﬁce
I". Washington, D.C., 20402-Price 35 Cents

ﬁ’ U.S. GOVERNMENT PRINTING OFFICE : 0—806-061

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