and hygienic methods. A great deal has been done in order to ensure a product of good quality. We need only mention that Norwegian law requires that the country of origin and the full name and domicile of the packer, also the nature and quality of the oil in which the fish is packed, shall be stated on each tin. The result is that only first- class oil is used, and this is naturally of the greatest importance to the quality of the product. The second item in the list of canned products is kippers. They are packed in February and March. The herrings are first salted, split, smoked, and boned. They are packed in */:, % and % Ib. oval tins. The last-named size is sold under the name of Kipper Snacks. In addition, Norwegian packers turn out a number of other tinned products such as salmon, mackerel, tunny, fish balls, coalfish cakes, fish pudding, crab, lobster, prawns, and roe, also various herring delicacies which are not really hermetically sterilised, but are prepared and packed with such care that they have proved their good keeping qualities also for over-seas export. These items include anchovies, gaffelbiter, appetite herring, and so forth. Norwegian canned goods are exported to practi- cally every country in the world. The following figures of the value of the total exports of fish products under this head clearly illustrate the growth of this trade: 105