THE SALMON FISHERIES 119 



pose. Good quality fish, free from defects, are split, the backbone removed, 

 and the sides slimed and inspected. 



The sides are packed in 100-pound barrels with alternate layers of salt 

 and fish. Following 12 to 18 days of curing the sides are graded and 

 repacked with light salt, and the barrels are filled with 100° salinometer 

 brine. This product does not need refrigeration unless it is shipped to a 

 warm climate. 



Smoked Salmon. Chinook and silver salmon are usually used for 

 smoking. Red salmon makes a fine smoked product and some chum 

 salmon is also used. 



Two types of smoked salmon are generally produced by the industry — 

 the low-temperature smoke and the high-temperature smoke. Low-tem- 

 perature smoke is produced by fresh water soaking of salted salmon 

 sides, then draining and drying in a smoke house, followed by smoking in 

 hardwood smokers at temperatures below 90°F. High-temperature 

 smoked salmon is produced by freshening salted salmon sides, draining 

 and drying in a smoke house, followed by smoking at high temperatures 

 of approximately 175°F. 



The degree of smoking is dependent upon the requirements of particular 

 markets and may be varied in individual plants. 



LITERATURE CITED 



1. Davidson, F. A., and Shostrom, O. E., Investigational Report, No. 33., Washing- 

 ton, D.C., U.S. Bureau of Fisheries (1933). 



