350 GRINNELL 



continued and the machinery moved away. This, how- 

 ever, does not make much difference in the destruction of 

 the salmon. The streams of Afognak Island are con- 

 stantly fished by means of nets and barricades, and this 

 reservation, like some of those within the limits of the 

 United States, is a prey to whoever may be the first to 

 despoil it. 



Within a few years there has sprung up in Alaska a 

 new and particularly wasteful method of using salmon. 

 This is the salting of the bellies. It is perhaps not gen- 

 erally known that the most delicate part of the salmon is 

 the belly. In old times certain tribes of Indians where 

 the fish were sufficiently abundant habitually cut out 

 and dried for their winter food the bellies alone, throwing 

 away the remainder of the fish. In various parts of Alaska 

 the same practice is carried on to-day. Only the bellies 

 of prime salmon are preserved, salted, and packed in bar- 

 rels for shipment, the whole fish, except the belly, being 

 thrown away. In other words only from 10 percent to 

 20 percent in weight of each fish is used, the remainder 

 being wasted. 



Very little capital is required to establish a saltery. All 

 that is needed is a rough shelter from the weather, salt, 

 barrels, and labor. On the other hand to establish a can- 

 nery requires some money, for the buildings must be of a 

 permanent character, and more or less elaborate machinery 

 is required. A saltery may be established almost any- 

 where, and may readily be moved from one place to an- 

 other. The salted bellies are recognized in the market 

 as choice food and bring good prices. Thus almost any- 

 one may establish a saltery and the business offers espe- 

 cial attractions to men of small means. 



Salting is practiced at various points in Alaska, one of 

 the best known salteries being situated near Tyonek on 

 Cook Inlet. At this particular place king salmon known 



