During the early years of the twentieth century, the sardine canning industry moved from the East Coast to the West Coast. Canneries sprang up in the Monterey Bay area of California.
The adult of a sardine is commonly referred to as a "sardine." Sardines belong to various species within the herring family, Clupeidae, and they are often found in schools in coastal waters. While the term "sardine" can refer to several specific species, it generally describes these small, oily fish that are typically used in cooking and canning.
Yes
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Industry analysts have attributed the declining sardine catches to various causes including pollution, climate and current changes, natural fish cycles, and fished-out stocks.
Joan Campbell, who was graduated by California State College, Chico with a B.S. Degree in Business Administration, was the first sales woman in the canning industry. She was hired by the Del Monte Sales Company in 1972.
A sardine can typically consists of sardines, oil or other preserving liquid, salt, and canning lid. Sometimes additional flavorings like herbs or spices may be added for extra taste.
In the 1990s total employment in the industry falling from 30,900 to 23,581 between 1994 and 2000.
Saki Hoshino has written: 'The canning industry of Japan' -- subject(s): Canned foods industry
Yes, she is a sardine from sardinia
YES Tim is a sardine
cab sardine jows?
Hans-Joachim Lange has written: 'Methods of analysis for the canning industry' -- subject(s): Analysis, Canning and preserving, Food, Microbiology