PACTFIC SALMON FISHERIES. 139 



UTILIZING SALMON EGGS AND MELT. 



Every year immense quantities of salmon eggs are thrown away in 

 the fisheries of the west coast, though t ere is but httle doubt that, 

 if properly prepared, a market could in time be found for this now 

 waste part of the fish. In France there is a good market for a 

 product known as "rogue," which is the spawn of cod, haddock, 

 hake, and pollock, salted in casks, and which is used as bait in the 

 sardine fisheries. Salmon spawn is the choicest and most successful 

 bait used on this coast, and if properly prepared would undoubtedly 

 answer the purpose as well as the regular ''rogue" if not better, 

 owing to its oiliness and attractive color. The roes should be soaked 

 for some days in old brine and then packed in strong casks holding 

 about 25 gallons each. It might also prove to be a good bait for 

 tolling mackerel on the Atlantic coast. 



In 1910 a considerable quantity of salmon roe was prepared in 

 Siberia and sold in competition with caviar, which is prepared from 

 sturgeon eggs. The product met with favor in Europe and now large 

 quantities are prepared each season. 



In this country Aliss Ida Tuholski, of San Francisco, who had been 

 engaged in the preparation of sturgeon caviar for some years, put up 

 a number of sample lots of salmon caviar which arc fully the equal 

 of the best sturgeon caviar. Caj)ital ha.s been chary, however, about 

 engaging in the business, although undoubtedly it will be an impor- 

 tant industry some day. 



For making caviar the eggs should be as fresh avS possible, and 

 in Older to make sure of this the salmon are taken alive, if possible, 

 shortly after coming from the water, killed and bled, tne belly 

 opened up and the loe taken out. This woik can be.st be done 

 on work and living scows anchored close to the fishing camj)s. 

 The roe is placed upon a stand, the top of which is formed oi a 

 small-meshed galvanized-iron wire screen. On the underside is 

 arranged a zinc-lined trough. The operator gently rubs the mass of 

 eggs back and forth over the screen, the mesh of which is just large 

 enough to let the eggs di oj) through, and, as they aie separated from 

 the membrane by the ruhhiiig. they fall through into the trough and 

 are thence di awn oil into tubs by means of a sliding door at the end 

 of the trough. 



After all the roe has been separated the tub is removed and a cer- 

 tain proportion of salt (the sturgeon caviai- makers employ the best 

 Luneburg, Germany, salt in this work, while some of the Siberian 

 makers of salmon caviar use No. 2 Berkshire salt from England) is 

 added to the roe, after which the mass is mixed with the hands. 

 The most delicate part of the whole operation is in the manner of 

 mixing. No direct rule can be given for doing this portion of the 

 work, as the condition of the roe regulates the time consumed and 

 the manner of handling. It requires practical experience to become 

 proficient, but this should be an easy matter for one used to handling 

 salted products. The sturgeon caviar makers use about 11 pounds 

 of salt m preparing a keg of caviar. 



After the^ salt has been added the mass of eggs first dries up, but 

 in a few minutes the strength of the salt draws from the eggs their 

 watery constituents and a copious brine is formed, which can be 

 pouied off when the tub becomes too full. In Siberia the caviai- 



