114 DESCRIPTION OF IMPORTANT FISHERIES AND THEIR PRODUCTS 



being transported to the cannery, and (3) while they are in the cannery 

 before being canned. 



The first of these is the handhng by the fisherman, and the care given 

 the salmon is dependent to a considerable extent upon the type of fishing 

 which produces the salmon. Trolling boats wash and eviscerate their 

 catch immediately after taking the salmon aboard the boat and ice the 

 fish down in the hold. These salmon are layer-iced, with ice also being 

 placed in the belly cavity. The holds in these boats have bins and usually 

 horizontal pen boards to prevent excessive pressure throughout the load. 

 The usual procedure is to floor-ice the hold and then build up alternate 

 layers of fish and ice, maintaining a layer of ice next to the skin of the 

 hold. Some trollers operate as day boats and use no ice or only small 

 amounts of ice. Also, a few trollers employ refrigerated sea water or 

 brine holding-tanks as described below for the seine fishery. 



The gill net fishery operating from boats deliver to the cannery tenders 

 or pick-up boats on each tide and do not ice their catch aboard the boat. 

 The catch from gill nets worked as set nets from the shore is boxed on 

 the beach when the nets are picked each tide, and the boxed fish are 

 transferred to pick-up boats or trucks for transportation to the processing 

 plant. These fish are not iced. 



Seine boats use several methods of handling the catch from the fishery 

 to the cannery or pick-up boats. Some seiners operate as day boats and 

 do not use any or, at most, very little ice. A number of seiners ice the 

 fish as they come aboard the boat. In this case, the round fish are put 

 away in the hold with floor and skin ice, and the fish are either layer- 

 iced or the ice is mixed with the salmon. 



A number of seine boats have recently installed chilled brine or refrig- 

 erated sea water systems to provide a better storage medium for fish 

 aboard the boats. These systems are generally of three types and are all 

 developments based upon the chilled brine system originated in California 

 in the middle 1920's. 



At present, the most popular is the refrigerated sea water or brine 

 system. This method is very good if properly engineered and utilized at 

 its optimum capabilities, both for loading and storage time. The method 

 uses tanks of circulating sea water or brine at approximately the 3}^ per 

 cent level which is cooled mechanically to a temperature of 28 to 30°F 

 to preserve the catch aboard the boat. 



The second system, employing chilled brine or sea water, is used on 

 some seine boats for preservation of the catch. This system does not use 

 mechanical refrigeration but is dependent upon the use of ice in the tanks 

 to produce the cooling necessary for the preservation of the salmon 

 aboard the boat. In this case it is of the utmost importance that an 



