PACIFIC COD FISHERIES 451 



time on this work during the colder portion of the year, while a 

 few individuals occasionally have put up varying quantities. 



In preparing stockfish the fish are split in the regular way to a 

 spot a little below the vent. The backbone is then removed and the 

 fish split into two equal halves as far as the first cut extended. 

 Snappers are sometimes merely gutted. 



The drying yard comprises a network of wires running from 

 crosspieces nailed onto uprights. The fish are hung over these wires, 

 flesh side in, and supported by the undivided portion of the tail. 

 Here they are allowed to cure in the sun and wind, no salt at all 

 being used, sometimes for as long as six or seven weeks, the length 

 of time depending upon how much moisture there is in the atmos- 

 phere. During long-continued rains the fish are stored under cover, 

 but it does not hurt them to remain out during ordinary rains. 

 When bone-dry the fish are stowed away in dry, cool houses, and 

 Avhen shipped are bound by wires into bales. 



This work is carried on in winter, which is the only season when 

 comparatively dry, cold weather is experienced in the Shumagins. 

 In shipping and storing these fish great care must be exercised to 

 see that they are not placed in a damp room, or that anything damp 

 comes in contact with them, as in that event they will become slimy. 



Fish prepared in this manner will keep for a much longer period 

 than when prepared by any other method. It is much practiced by 

 the Norwegians. 



When desired for the table a sufficient number are put to soak in 

 water and remain there four to five days, the water being changed 

 every day. When of the desired softness the fish are put in fresh 

 water with some lye and allowed to remain about 24 hours. The lye 

 cuts the slime from the fish and gives it an added flavor. 



Tongues. — Cod tongues are saved whenever possible. On the ves- 

 sels one of the dress gang usually cuts them out, while at the stations 

 some one other than a regular fisherman usually does this work. A 

 cod's tongue is attached to the lower jaw, and when cut out includes 

 all that part of the jaw lying inside the jawbone. When cutting 

 tongues the operator takes hold of the fish by the back of the head, 

 using the eyes for finger holds. As he lifts the fish by the head 

 its mouth usually falls open, then with his other hand he cuts the 

 tongue loose on the sides with a sharp knife, then cuts loose the lower 

 end along the curving bone forming the back part of the lower jaw. 

 The tongue is then hanging by a thin strip at the forward end of the 

 jaw, from whence it is torn loose by the hand. The tongues are cured 

 loosely in barrels with salt, and after being thoroughly struck are 

 packed in barrels holding 200 pounds, which are headed, after which 

 a strong brine is added through the bung. They are sold in these 

 barrels or else repacked in half barrels, pails, and kits. Some are 

 mixed with sounds and sold as tongues and sounds. As no sounds 

 are saved on this coast, eastern sounds are employed in packing the 

 latter. 



Codfish tongues, especially when fresh, are considered a great deli- 

 cacy. They are thoroughly washed in order to clean them, then dried 

 with a clean cloth, rolled in bread or cracker crumbs, and fried the 

 same as oysters. The salt tongues can be prepared in the same 

 manner after having been soaked thorouovhlv in fresh water. 



