| | | Average | 1/4-3/4 | 100 | 110 | | | PERCH, YELLOW | | | | | | Average | 1/4-3/4 | 90 | 100 | | | POLLACK | | | | | | Average | 5-71/2 | 60 | 70 | | | SALMON | | | | | | Average | 13-19 | 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 glass jars.  Cool quickly as possible.

BAKED FISH

Prepare and bake fish same as for table use until half done.  Pack in hot jars, add salt and sterilize three hours in hot-water-bath outfit or 11/2 hours in steam pressure or pressure cooker, 10 to 15 lbs. pressure.