REPORT OF ALASKA INVESTIGATIONS. 



substituted to read that salmon not over 60 hours out of the water may be canned; but regardless of how 

 short a time they have been out of the water, if in any way unfit for food they shall not be utilized. Such 

 a provision would prevent the utilization of salmon that have passed their usefulness as a food on account 

 of having spawned, although fresh from the water; and those that have been improperly handled and 

 cared for. 



In connection with the canning of salmon it seems to me most important that every concern in 

 Alaska should have a distinctive mark on all its cans, so that responsibility may rest on the packers and 

 not on the jobbers. The cannery men really desire this, for most of them are proud of their product 



Embossed can tops, showing scheme of one company for designating different species of salmon. 

 (i) Red or sockeye; (2) humpback or pink; (3) coho or silver; and (4) dog or chum. 



and they want the credit for its manufacture. Not only should every can be marked distinctly with 

 the name or initials of the company packing it, but it should also clearly indicate what kind of salmon it 

 contains. The Alaska Packers Association has the clearest and most distinctive mark to-day, and the 

 plan should be followed out by other concerns. These trade-marks should all be registered. 



DO-OVERS. 



Do-overs, or cans that have been cooked and reprocessed, should not be handled for food purposes, 

 for they are usually unfit for human consumption. Since there are a considerable number of these, they 

 might be utilized at hatcheries as food for fry, or possibly as food on fox ranches. It would really be 

 better, however, if all do-overs were destroyed at the canneries. This is now being done in a number 

 of instances. 



