140 U. S. BUREAU OF FISHERIES. 



makers put the eggs into a brine solution of 19 to 22 per cent Baum6 

 strength immediately after they come from the trough. The salted 

 eggs are then pourecl into very fine-meshed sieves which hold about 

 10 pounds each. In the caviar house are arranged long, sloping 

 boards with nariow strips nailed on each side. On these the sieves 

 ai'e placed and left here from 8 to 20 hours in order to thoroughly 

 drain. 



The Siberian caviar makers hasten the operation by putting the 

 eggs into a brine solution as noted above, leave them there for from 

 25 to 45 minutes, then place them in bags and subject them to heavy 

 pressure, after which they are packed. While this method occupies 

 less time, it is not thought the resulting product is as good as that 

 picpared by the slower method outlined above. 



The eggs are then transferred to small casks (holding about 135 

 pounds). The sturgeon caviar makers use oak or pine casks, but 

 some of the Siberian makers say that oak casks tm*n the salmon caviar 

 black. The casks are steamed before use in order to prevent any 

 possible leakage. It is especially necessary that the kegs or barrels 

 used be air-tight, as otherwise the product will spoil. Barrels such 

 as used in packing salt salmon are rarely ever tight enough to hold 

 caviar. The casks are covered and allowed to stand until the gas 

 escapes and the eggs settle. The vacant space caused by the settlmg 

 is then filled, the cask headed up and put in a cool place until ready for 

 shipment. 



The Siberian salmon caviar makers use a small quantity; of "pre- 

 servaline" in each keg for the purpose of aiding in preserving them, 

 as cold-storage facilities aie quite primitive as yet in that country, 

 and it is the addition of this powder which forms the mysterious part 

 to the uninitiated. No preservative would be needed in Alaska, 

 however, as the kegs could be shipped in cold storage along with the 

 mild-cm"ed salmon. 



Several establishments are putting up these eggs in jars and her- 

 metically sealed cans for use as bait in sport fishing. 



In 1916 one of the companies operating in Alaska put up some 

 salmon melt in cans. No difficulty was experienced in canning this 



Eroduct and it met with considerable favor from those who tried it, 

 ut nothing has been done with it since. 



MISCELLANEOUS PRODUCTS. 



A few years ago a company on the Columbia River put up what 

 was known as "fish pudtling. " In prepai'ing this the salmon was 



fiound fine, mixed with milk and eggs, and then packed in tin cans, 

 'he preparation was soon abandoned. 



In 1903 one of the Point Roberts canneries packed a new product 

 which was called "salmon paste." For this the fish was ground up, 

 cooked, seasoned with spices, etc., and made into fish balls, a very 

 palatable dish when warmed over. 



In 1905 a Seattle concern began the manufactui'e of wienerwurst 

 sausages from halibut and salmon. 



The Indians in the Bristol Bay region of Alaska occasionally dress 

 the skins of salmon and make of them leather for the tops of boots, 

 also bags and other small articlas. 



A product, which was first made in Norway, is prepared by means 

 of an invention which quickly di'ies and pulverizes the flesh of fresh 



