94 DESCRIPTION OF IMPORTANT FISHERIES AND THEIR PROD UCTS 



the accumulation of fish particles on the wire mesh, the basket is lined 

 with a disposable perforated kraft paper sheet before filling. Tuna are 

 racked and cooked by species and size, being known as ''aces," ''deuces," 

 "sixes," "eights," etc., according to the number put in a basket. The 

 average weight of fish in a basket is fifty pounds, and the angle iron 

 frame racks hold some fourteen baskets. Fish over about 60 pounds each 



Figure 7.1. Unloading skipjack tuna from a storage well. Fish on the deck were taken 

 out to clear the well head. (Westgate-California Corporation.) 



("big aces") usually have their tails sawed off. In some cases when very 

 large, they may be split laterally to reduce cooking time. 



Precooking. When sufficient racks of one size are collected to fill a 

 cooker, which may hold from 12 to 30 racks, they are wheeled into posi- 

 tion, generally in 2 rows (Figure 7.4). The cookers are box-shaped and 

 typically made of quarter-inch steel plate reinforced with channel iron. 

 They may have doors at one or both ends and are fitted with steam 

 spreaders which usually run along the floors, steam vents, and outlet 

 valves for running off the cooker or "stick" water while cooking. Some 

 cookers are fitted with temperature recorders, most with pressure gauges 



