Posted by Fawteen on November 22, 2008 at 02:34:08 from (72.73.117.69):
In Reply to: Re: way O/T Sardines posted by ispud on November 22, 2008 at 00:29:09:
A couple of reasons for that.
1. Years back, you couldn't legally call them sardines unless you could get at least 4 in a can. At that time, the fish were cut by hand with scissors and 10-12 whole fish per can wasn't ususual. The law was changed, and as long as the fish you start with is a herring, you can call it a sardine. Larger fish can be (and are) machine cut. MUCH more efficient, therefore cheaper, therefore more profit, etc. etc. They'd put one piece in a can if they could get big enough fish. Like everything else these days, to hell with quality, as long as we're maximizing the profit.
2. They used to use real sauces. Real mustard that came in drums, real hot sauce, etc. Now, in another penny-squeezing move, all the sauces except water and soybean oil come powdered and are mixed on site before filling the cans. Blech.
3. The fishery is way more tightly regulated, and the availability of fresh fish is limited. We pack a LOT of fish that has been caught outside US territorial waters (where the regulations are not as strict) frozen and shipped in in blocks. Fish that have been frozen for weeks or months then thawed and cooked simply aren't as flavorful as fresh fish.
Nobody in their right mind would maintain that the product you get today is as good as it was 20 years ago, but the bean counters are happy...
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