PACIFIC SALMON FISHERIES. 135 



cold-storage and placed in large tanks filled with fresh water. In 

 these they are soaked over night, the water being changed several 

 times, depending upon the salinit}- of the fish, the variation of which 

 depends upon the length of time the product has been held in storage, 

 those held longest absorbing the most salt. 



After soaking, the sides are taken from the tanks, piled on tables, 

 and allowed to drain as much as possible. They are then taken one 

 at a time, laid flesh side down, and a bacon hanger, which is made of 

 wire and has sLx or more points bent at right angles to the frame, 

 terminating at the top in a liook, is pressed firmly into the flesh 

 on the skin side and at the upper end of the side. They are then 

 hung upon a round stick, which latter is then set in position in the 

 smokehouse, each end resting upon supports on the side. The 

 fish are placed so that no two of them will touch. When the smoke- 

 house is full, a small fire of any nonresinous wood is then built under- 

 neath to dry them, the ventilator in the top bein^ left open so the 

 moist air can escape. The fires sliould not be allowed to become 

 too hot: the object is to give the fish smoke rather than heat, as in 

 the latter case they would become partially cooked. For a mild 

 cure, for ready consumption, from 8 to 10 hours, according to the 

 condition of the lish, should be sullicieut. If immediate sale should 

 not be possible the fish must be kept in a cold-storage room with 

 a temperature of about 24° F. 



In sections where the products move more slowly into consump- 

 tion, a harder smoking is wanted. In this event, they are held 

 over the fire until dried, which would depend upon climatic condi- 

 tions, but probably around two days. After the fish have dried 

 sufficiently, the fire is smothered with sawdust, which produces a 

 dense smoke, giving tiie sides their color. During the latter period 

 the ventilator is partly closed, but must be watched to prevent the 

 fish from sweating. 



When thoroughly smoked the sides are removed from the smoke- 

 house, taken oil" the hanger, and each side wrapped in paper, then 

 packed in wooden bo.xes holding each 30 pounds. 



Kipprred salmon. — On the Pacilic coast i^ractically all of the 

 kippered salmon is prepared from frozen white-meated king salmon, 

 which on account of the color of the flesh is not in much demand. 

 It is, however, fully the equal, in both flavor and food value, of the 

 red-meated kings. It is not absolutely essential that the fish be 

 first frozen, as the fresh fish may be kippered after dressing, but 

 the latter is always a little soft when so prepared, owing to an excess 

 of moisture, which is largely removed in freezing. Fresh salmon is 

 available only part of the year, so it is found most convenient to 

 'reeze and store the stock and work it up when needed throughout 

 the year. 



Before freezing, the fish have been dressed, so when thawed in 

 cold-ruiming water, it is only necessary to split and cut them into 

 pieces of a pound or less, these being about 6 inches long, or perhaps 

 3 inches broad, depending upon the part of the fish the piece is taken 

 from, and j)lace them in a tank of strong brine to season for several 

 hours. They are then dip[)e<l in a harmless vegetable coloring, 

 similar to that used by the butchers for coloring sausage: this gives 

 th«' outside of the product u red color, a concession to po])ular 

 prejudice. 



