440 



U. S. BUREAU OF FISHERIES 



The salting houses are long, low structures with but few windows, 

 which leaves them usually in deep twilight. Generally they are 

 arranged with two rows of square or round tanks, with a passage- 

 way between them for the wheelbarrows to pass in and out. The 

 large square tanks hold about 4,000 medium-sized fish, while the 

 large round ones hold about 3,000. As a rule these tanks are made 

 of redwood staves or planks held together with metal hoops or 

 bolted together with iron bolts. At a few places small hogsheads 

 are employed. These receptacles frequently are in use for years. 



Fig. 14. — Loading codfish aboard the transporter by means of nets 



Before the dressing begins each Salter brings from the salt house 

 about the number of bags of salt he expects to use. Usually this is 

 figured on the basis of IT sacks (holding 100 pounds each) to 1,000 

 fish. The quantity used varies, however, with the weather and the 

 fatness of the fish. 



The fish are placed carefully in the butts in layers, face or flesh 

 side up. Salt is sprinkled over each layer, care being used to see 

 that every part of the fish is covered. The layers are carried from 

 18 inches to 2 feet above the top of the butts so as to allow for the 

 settling that will occur as the moisture is drawn from the fish. No 

 pickle is necessary on these fish as they make their own. When the 



