PACIFIC COD FISHERIES 445 



available (and they are not very abundant) show a loss in weight 

 in dressing of 45 to 55 per cent, while in curing before arrival at 

 the home station the loss was about 17 per cent of the gross. In 

 order to be conservative the loss in dressing has been placed at 50 

 per cent and the loss in kenching at 15 per cent of the gross, or 65 

 per cent altogether. The loss in drying on the flakes was about 5 

 per cent of the gross weight. This represents a total loss in weight 

 from the round fish to the end of the flake drying (in which con- 

 dition a considerable part of the Pacific coast catch is sold) of 70 

 per cent. Some of the by-products, such as tongues and livers, are 

 utilized, however. 



In preparing "boneless" fish (removing the skin, most of the 

 bones, trimming, etc.) there is a loss of about 25 per cent from 

 the flake-dried weight, while in preparing " absolutely boneless " 

 (removing the skin, all the bones, trimmings, etc.) there is an addi- 

 tional loss of 5 per cent, making 30 per cent of the flake-dried 

 weight. In preparing " boneless " and " absolutely boneless " fish 

 the skins, bones, and trimmings are saved and disposed of to the 

 glue makers. 



A comparatively small part of the catch is hard dried for export, 

 and the packers estimate that 150 pounds of dried fish are required 

 (o make 100 pounds hard dried. 



PREPARING COD FOR MARKET 



As soon as a fishing or station vessel reaches its home station the 

 fish are landed and put into long troughs filled with water, where 

 they are cleaned with brushes. They are then put into butts in the 

 storage houses, backs down (except the top layer), salt being 

 sprinkled between each layer, the amount used depending upon the 

 degree and length of salting on the vessel. On top of the pile is 

 placed about half a bushel of salt to strengthen the weak pickle 

 that floats up to the surface. If the fish have been salted but lightly 

 on the vessel one or two bags of salt are laid on top of the fish and 

 the salt allowed to melt gradually. The fish remain in the butts 

 under shelter until orders are received, which may be a year or more ; 

 in that case more salt is added from time to time, but the 

 sooner they are used after the first few weeks the better, otherwise 

 they have a tendency to turn yellow. Sunlight also will turn them 

 yellow, so every effort is made to keep the storage house in deep 

 shadow. The butts are either immense hogsheads or square tanks 

 made of bolted timbers, and are used over and over again for years. 



The curing of salt fish depends upon drying, and this is accom- 

 plished in three ways — by the use of salt, by pressure, or by ex- 

 posure to the air either in the open air or in a drier. On this coast 

 all three agents are employed. 



When the fish are taken out of the butts they are piled in a kench 

 or water-horsed to drain off part of the brine and to give the fish 

 a smooth appearance. The fish are stacked face down, with the 

 exception of the lowest layer in contact with the rack, in kenches 

 about 4 feet high. If there is urgent demand for them they are 

 left in this condition for 24 to 48 hours. If more time can be al- 

 lowed they are repiled at the end of the first or second day, so that 

 the fish on top may go to the bottom and be subjected to pressure 



