PACIFIC COD FISHERIES 



449 



it to free it from all particles of bone. The shredded fish is put up 

 in 5 and 7 ounce cartons and jars, the latter being hermetically sealed 

 in vacuum. Twenty-four boxes or jars make a crate. 



A considerable quantity of skinned cod is put up in 100-pound 

 cases. These are divided into " Large whole," " Extra large whole," 

 and " Eastern style." These cases contain some of the finest of the 

 whole cod cured, and the grade is fixed by the number of fish in the 

 case. The last named are packed in eastern wood and are supposed 

 to resemble most nearly the eastern fish of the same size and style of 

 preparation. t 



The Porto Rican export, or hard-salted fish, are packed in drums, 

 boxes, and bundles to suit the order, but there are regular drums 



Fig. 17. — Cutting strips for the making of cod bricks 



for 50, 100, 200, 300, and 448 pounds. The 448-pound drum is used 

 very largely in the Porto Rican trade. The fish packed in drums 

 are all well dried. 



When placed in drums the fish are arranged carefully in circular 

 fashion, with the flesh side up, until several layers have been put in, 

 and then a layer is placed backs up. The" fish are then well tamped 

 with a heavy wooden tamper. Fish are again added and the tamp- 

 ing repeated at intervals. When the last fish are piled on the drum 

 they will extend several inches above it, and a ratchet or a hydraulic 

 press is necessary to force them down so that the head can be put in. 



During the winter months a small business is done in preparing 

 bacalao for the San Francisco trade. Usually this business is con- 

 trolled by eastern packers who use the very small haddock in pre- 

 paring it. Occasionally small haddock are not available from east- 



