48 



FISHERY AND FUR INDUSTRIES OF ALASKA IN 1912. 



bacteria of the slime and digestive tract to be absorbed by the flesh. 

 While these membranes are intact the meat of the fish is practically 

 sealed from contamination, and decay is postponed much beyond 

 the period required to render exposed flesh unwholesome. 



The machinery in use for cleaning the fish and filling the cans was 

 designed for the firm-fleshed fish. Perhaps any fish in proper con- 

 dition can be taken care of by it but with pink salmon somewhat 

 softened the machinery too often turns out what has rather the 

 appearance of scrap. This may be quite as wholesome and even as 

 well flavored as the more solid sections, but it is not attractive in 

 appearance, and until a product attractive both in appearance and 

 flavor can be offered, there is not likely to be a permanent advance 

 in price with the present quantities put on the market. A certain 

 number of inexperienced housekeepers, supplementing the demand 

 by those whose means permit no choice involving a higher price, will 

 always furnish a hmited market for a low-grade product; but to 

 extend the market and advance the price requires a product so 

 satisfactory that the first purchase leads to continued use. The pale 

 salmon are capable, with proper care, of conversion into such a prod- 

 uct. It may require additional expense, mainly in better supervision 

 and more uniform adjustment of the supply of raw material to the 

 capacity of the plant. It may also require the elimination of the 

 long haul, and certainly of the ripe fish now brought in toward the 

 close of the season. 



Companies Canning Salmon in Alaska, Home Office, Number of Canneries 

 Operated, Location and Number of Traps Operated by Each. 



