02222cam a22003133u 4500 36560 UtSlPG 20260610133832.0 m cr n 260607r2011||||utu|||||o|||||||||||||| d UtSlPG pt iso639-1 HD SH França, Clemente Ferreira Memoria sobre as diversas salgas da sardinha : com o methodo de aproveitar as enxovas, e sobre a salga dos peixes grossos, como atum, corvinas, pescadas, gorazes, ruivos, e outros semelhantes etc Salt Lake City, UT : Project Gutenberg, 2011 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2011-06-30 Produced by Rita Farinha (This file was produced from images generously made available by Google Books) "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.) Original publication data not identified Fishery products -- Preservation Salted fish https://www.gutenberg.org/ebooks/36560 77400 77400