Memoria Sobre as Diversas Salgas Da Sardinhacom O Methodo De Aproveitar as Enxovas, E Sobre a Salga Dos Peixes Grossos, Como Atum, Corvinas, Pescadas, Gorazes, Ruivos, E Outros Semelhantes Etc

''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.