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Salmon, Preserved

Amongst the many fish preserved by the heat process and put up in tins, salmon is undoubtedly the best. It is mostly packed in California, Oregon, New Brunswick, Salvador, and in other districts where it can often be bought by the preservers at one penny per pound. This salmon in tins is retailed in ordinary shops from eightpence to a shilling per pound, according to the popularity of the "brand" and the position of the firm whose label is attached. There are some brands, however, to be obtained at a much cheaper rate, and at the same time they are quite equal to those for which a higher price is asked. The best way of dealing with tinned salmon is to stand the tins in boiling water till the contents are w armed through (for it must be remembered that the salmon is already thoroughly cooked), then cut off their tops with a tin-opener; or it may be made into "fish-cakes." Good preserved salmon will turn out whole, and so excellent is it that it takes a good judge to distinguish between it and the fresh-cooked fish. It is certainly a very valuable addition to our food supply. (See also SALMON, TINNED.)