90 | 100
| | |
SEA BASS | | |
| | |
Average | 1-11/2 | 60 | 70
| | |
SQUETEAGUE | | |
| | |
Large | 21/2-4 | 80 | 90
Small | 3/4-2 | 50 | 60
| | |
SMELTS | | |
| | |
Large, per lb. | 5-7 | 60 | 70
Small, per lb. | 15-20 | 50 | 60
| | |
SNAPPER, RED | | |
| | |
Large | 10-15 | 110 | 120
Small | 5-6 | 90 | 100
| | |
SUCKER | | |
| | |
Average | 1/2-11/2 | 80 | 90
| | |
TILEFISH | | |
| | |
Average | 6-12 | 90 | 100
| | |
WHITING | | |
| | |
Average | 1/2-1 | 50 | 60

FRIED FISH

1. Clean the fish and remove entrails. Split along the back and remove
backbone.

2. Place in brine strong enough to float an Irish potato. Allow fish
to remain in this brine from 10 minutes to 1 hour according to the
thickness of the flesh. This draws out the blood and hardens the meat.

3. Draw, wipe dry.

4. Cut in pieces that can go through jar or can openings.

5. Roll in cornmeal or other flour, dip into beaten egg and roll in
flour again.

6. Then put into frying basket and fry in deep fat until nicely
browned, or it can be sauted in bacon or other fat until well browned.

7. Drain well by placing pieces on coarse paper to absorb excessive
fat.

8. Pack into hot jars or enameled tin cans.

9. Add 1 teaspoonful salt per quart. Add no liquid.

10. Partially seal glass jars. Completely seal tin cans.

11. Process 3 hours in hot water bath outfit. Process 11/2 hours in
steam pressure (10 to 15 lbs. pressure).

12. Remove from canner. Seal glas