12 U. S. BUREAU OF FISHERIES 



int; are clone at repacking time. Smaller sides are now accepted than 

 in the past, as the European shipments could not include sides under 

 8 pounds but now the New York market takes 6-pound sides. 



The customary four grades, expressed in weight of a single side, 

 are 6 to 7, 7 to 8, 8 to 11, and 11 pounds and up. Many sales are 

 made throwing the last two large sizes together, thus making three 

 grades — small (6 to 7), medium (7 to 8), and large (8 pounds and 

 over). Two separate grades may be made for "B" and cull, or 

 they may be thrown together as one. " B " or No. 2 usually sell at 

 5 cents less per pound. In spite of the loose grading of the*"A" or 

 prime sides, California has the reputation of a large percentage of 

 " B " and cull in the pack. This is said to be due not so much to pale 

 fish in the catch as to sunburn, breaking, and poor curing by in- 

 experienced or careless crews. Frequently a pack is from 15 to 25 

 per cent " B " and cull instead of the 8 to 10 per cent " B " with 

 practically no culls, as it should be. 



SALE OF CURED FISH 



Most of the California pack is sold and paid for in the State, 

 and usually is inspected at the repack by a broker or representative 

 of an eastern buyer. In most cases the j^acker contracts for his 

 season's pack before the season opens. In fixing the price paid the 

 packer it is customary to recognize three chief grades (exclusive of 

 culls), with a different price for each. For example, a fair price 

 for 1920 was 25 cents per pound for large (8-pound sides and over), 

 23 cents for medium (7 to 8 pound sides) and 20 cents for small (6 

 to 7 pounds). "B's" or No. 2's go at a reduced price, usually 5 

 cents less per pound. Culls are either classed with the " B " grades, 

 taken at a further reduced price, or not accepted at all. The 1920 

 prices were an advance of 2 cents per pound, on the average, over 

 1919. In the past it was customary to contract the pack at a flat rate. 

 For example, a large Monterey pack was sold in 1919 at 20 cents. 

 Shipment east, after the repack, is in refrigerator cars, 32 tierces to 

 the standard-sized car and reiced in transit. 



The cured fish are ready for smoking any time after the repack but 

 may be held indefinitely in cold storage. Fish held three years be- 

 fore smoking have met Avith ready sale. 



SMOKING 



Practically all smoking is done in the large eastern cities. The 

 cured sides are taken from the barrel in the morning and washed 

 in a tank of fresh running water all day, in addition to being washed 

 off with a soft brush. They are then hung in a drying room, pro- 

 vided with a hot-air blast, for an hour or so until the surface and 

 excess moisture is dried off. Sides are then smoked all night and 

 are ready for early morning delivery the next day. Washing and 

 smoking, therefore, occupy about 24 hours. Olive oil is rubbed on 

 the smoked fish, especially on the lean sides. In the usual method 

 of smoking the fire is furnished by gas pipes in the floor perforated 

 for small flame jets on each side of the pipe. Mahogany sawdust 

 is placed in small piles along the pipe so that the gas flame slowly 

 eats into the piles. 



