Posted by Fawteen on November 22, 2008 at 02:25:24 from (72.73.117.69):
In Reply to: way O/T Sardines posted by farmer101IL on November 21, 2008 at 19:26:23:
I work in the only sardine cannery left in the continental United States. Unless they were imported, the sardines you ate came from our plant.
When the cans are packed with the raw fish, they are indeed "packed in there like sardines". The very first thing the QC team does every day is look at the incoming fish and pack sample cans to determine how the fish will be cut and packed, how many to a can, etc. This can vary from 2 for cross-cuts, to more than 12 pieces for steaks.
After the raw fish are packed, they are "pre-cooked" in a steam box cooker. This removes oils and water and softens the bones. Cans that are full to overflowing going in come out with some room available.
Before the cans are sealed, various sauces are added. The amount of sauce added is very carefully controlled to bring the can up to advertised weight. Once sealed they are cooked again in a retort (basically an industrial-sized pressure cooker) to finish the cooking process and kill off any bacteria.
Probably more than you wanted to know, but the bottom line is, it's like it says on the cereal boxes "This product is sold by weight, not by volume".
PS: If ya like the mustard, try the ones in soybean oil and jalapeno peppers...
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