ALASKA FISHERY AND FUR-SEAL INDUSTRIES, 1930 69 



The cans used by the Japanese crab packers are made from either 

 lacquered "2A charcoal tin" or lacquered "canners' special coke tin." 

 The insides of the cans are relacquered with a lacquer derived from 

 Japanese cinnabar. The most common can size is the )^-pound flat, 

 but the 1 -pound can is also used. 



In accordance with Japanese crab-packing regulations, the meat is 

 wrapped in parchment or paraffin paper to prevent contact with the 

 metal of the container. First quality meat is packed on the bottom, 

 sides and top of the can so that the reddish color is on the outside. 

 Second and third grade meat makes up the balance of the contents. 

 Each can is filled to satisfy a definite required weight. 



After filling, the tops are put on the cans and clinched loosely. 

 They then pass through a steam exhaust box at a temperature of 

 212° F. (100° C). This requiyes from 7 to 10 minutes, and as the cans 

 emerge from the exhaust box the tops are sealed. The vacuum 

 obtained in this manner varies between 7 and 10 inches. 



Processing of crab meat is an operation requiring particular care, 

 as it is said that cooking for too long a time or at too high a tempera- 

 ture is responsible, in part, for a change in taste and appearance of the 

 meat. Japanese experience indicates that the temperature should not 

 be higher than 221.5° F. (105.3° C.) for 80 minutes for the J^pound 

 can or 224.4° F. (106.9° C.) for 80 minutes for the 1-pound can. 



Upon removal from the retort the cans are washed in warm water 

 and promptly placed in cold water. Large fans complete the cooling 

 process. Prompt cooling, as already stated, helps to prevent changes 

 in flavor and appearance of the product. 



A comparative!}^ large cannery crew is required because modern 

 machiner}'' plays a very small part in the present methods of packing 

 the spider crab. It has been estimated that a floating cannery 

 with a daily capacity of 300 cases of K-pound cans requires an operating 

 crew of 162 men, many of whom are skilled workers. In addition, 

 eight boats, each with a crew of eight fishermen, are required to supply 

 such a plant with the necessary raw material. 



The rigid inspection of all canned crab intended for export has 

 been responsible for the steady improvement in methods of packing, 

 and consequent improved quality of the product, to which its present 

 popularity is due. 



TROUT 



Trout operations in Alaska in 1930 were incidental to other branches 

 of the fishery industry. The products were as follows : Dolly Vardens, 

 51,688 pounds fresh, valued at $6,762; 21,607 pounds frozen, valued 

 at $2,161; and 250 pounds pickled, valued at $30; steelheads, 10,375 

 pounds fresh, valued at $1,280; 5,246 pounds frozen, valued at $263; 

 200 pounds pickled, valued at $20; 7,296 pounds canned, valued at 

 $974; and 1,584 pounds smoked and packed in olive oil, valued at 

 $594. The total production of both species was 98,246 pounds, 

 valued at $12,084, as against 97,125 pounds, valued at $11,259 in 

 1929 — an increase of approximately 1 per cent in quantity and 7 per 

 cent in value. The greater increase in value was due to the larger 

 output of canned trout this year. 



