02196cam a22003013u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000110010610000320011724502010014926400510035030000470040133600260044833700260047433800360050050000310053650801080056752010780067553400450175365300370179865300160183585600430185136560UtSlPG20260610133832.0mcr n260607r2011||||utu|||||o|||||||||||||| d  aUtSlPG 7apt2iso639-1 4aHDaSH1 aFrança, Clemente Ferreira10aMemoria sobre as diversas salgas da sardinha :bcom o methodo de aproveitar as enxovas, e sobre a salga dos peixes grossos, como atum, corvinas, pescadas, gorazes, ruivos, e outros semelhantes etc 1aSalt Lake City, UT :bProject Gutenberg,c2011  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2011-06-30  aProduced by Rita Farinha (This file was produced from
images generously made available by Google Books)  a"Memoria sobre as diversas salgas da sardinha" by Clemente Ferreira França is a scientific publication written in the early 19th century. The book discusses various methods of preserving sardines and other larger fish through salting techniques, emphasizing the importance of proper practices for public health and economic benefit.  The text outlines procedures for salting sardines, as well as the potential for utilizing other fish like anchovies and tuna. França delves into the specifics of how to prepare fish for salting, the significance of maintaining quality during the process, and the impact of negligence and greed on the quality of preserved fish. He encourages local governments to enforce regulations to ensure the quality of salted fish being sold, linking this to the overall health of the population and the economy of Portugal, particularly regarding a staple food like sardines. The work serves both as a guide for fish preservation and as a call to action for better oversight in the fishing industry. (This is an automatically generated summary.)  nOriginal publication data not identified  aFishery products -- Preservation  aSalted fish40uhttps://www.gutenberg.org/ebooks/36560