THE SALMON FISHERIES 109 



Quality of Salmon 



During their life at sea, salmon increase in size and immediately prior 

 to and during the early part of their spawning migration the fish are in 

 prime condition for use by the consumer. As the salmon approach their 

 spawning streams, they cease to eat and continue their migration using 

 their body oils for energy. This change is also accompanied by changes 

 in the protein composition of the fish^ There are also physical changes 

 which occur. The color of the flesh becomes pale and the skin loses its 

 bright silver color and takes on a discoloration called 'Svatermarking." 



Regulations of the Fisheries 



The American salmon industry is an inshore fishery, subject to the 

 regulations of the states of Alaska, Washington, Oregon, and California 

 and the Province of British Columbia, Canada. The Federal government 

 in the United States and the government of the Dominion of Canada 

 also play an advisory role in the administration of these fisheries. The 

 red and pink salmon fishery of the Fraser River are under regulations 

 by an International Commission by treaty between the United States 

 and Canada. These various official agencies collect data, analyze proba- 

 ble runs, provide for escapement for spawning, promulgate fishing regu- 

 lations, and enforce these regulations. 



Commercial Salmon Fishing Districts 



The Yukon River. The Yukon River is the most northerly of the North 

 American salmon fishery districts. The chinook salmon constitutes the 

 bulk of the commercial fishery in this river. There are also runs of chum 

 and coho salmon which are used by the natives for personal use and dog 

 food. The chinook production is canned, mild cured, and hard salted for 

 shipment to Washington and Oregon for distribution. 



Gill netting is the principal method used in taking the catch in this 

 fishery. Two types of gear are used. The bulk of the catch is taken with 

 set nets and the balance of the production from drift nets. The fishing 

 grounds in the Yukon River district are close to the processing plants 

 and fish are delivered to the canneries and stations with a minimum of 

 delay from the time of catch. 



The mild cured and salted salmon from this district are of good quality. 

 The canned salmon has an attractive color and is very rich in oil. This 

 unusually high oil content causes a slight softness in texture of the 

 canned product. Almost all of the canned production from this area is 

 put up in one-half pound cans. 



