118 DESCRIPTION OF IMPORTANT FISHERIES AND THEIR PRODUCTS 



tial vacuum. Some closing machines in use in the industry subject the 

 can to a flow of steam across the open top and immediately complete 

 the top seam to obtain a vacuum. 



The filled and sealed cans are then discharged from the closing machine 

 through a can washer to remove any particles of fish from the outside 

 of the can. From the washer the cans are filled into retort baskets or 

 flat metal strap or rod trays which are placed in the retorts for processing. 



Machine filling is used for the one-pound tall, half-pound, and quarter- 

 pound cans. All four-pound cans, some half-pound, and a considerable 

 number of one quarter-pound cans are packed by hand. 



Following processing, the cans are water-cooled by flooding the retorts 

 or by cold water sprays. If sufficient water is not available, the cans are 

 air cooled. When the cans are adequately cooled they are usually cased 

 bright or may be labelled and cased for shipment from the canneries to 

 the prime distribution centers of the Pacific Coast. 



Collapsed cans are used to a large extent in Alaska to save on the cost 

 of shipping cans from Washington and Oregon to Alaska. These collapsed 

 cans are actually flattened can bodies which are reformed at the canneries 

 in Alaska to their round shape and the bottom attached prior to filling. 



Fresh and Frozen Salmon. Chinook, silver, and some chum salmon 

 are taken from the troll and gill net fisheries and are dressed and shipped 

 in ice to the various large metropolitan areas on the Pacific Coast and 

 into the Midwest for use in the local fresh fish markets. These same 

 species are also frozen at shore plants and shipped to these same markets 

 and on to the East coast. These species are also packaged as steaks and 

 fillets in both portion and institutional sizes for convenient use in the 

 frozen form. 



Mild Cured Salmon. Mild cured salmon is a salmon which is butchered 

 and split to remove the backbone, and the sides are packed in tierces, 

 wooden barrels which hold about 825 pounds, with a light salt added. 



Chinook salmon is generally used for this pack, and the very best 

 quality red oily chinook are most desirable. 



The salmon are split, slimed, and dipped in a fine grain pure salt and 

 packed skin down in the tierces. The tierces are headed and filled with 

 100° salinometer brine. This pack is held at temperatures of 35 to 40°F 

 to preserve the pack and prevent oil loss. 



After 30 days the mild cured tierces are repacked; the sides are given 

 a close inspection for color, size, and defects and are repacked in a uni- 

 form quality for shipment to markets in the East and Europe for smoking 

 and kippering. 



Hard Salted Salmon. A small portion of the salmon catch is hard salted 

 for shipment to the Orient. Silver salmon is generally used for this pur- 



