PACIFIC SALMOX FISHERIES. 263 



Siberia Canned Salmon Pack in 1919 — Continued. 



a Formerly Denbigh canneries at Nerpichr and Seaside. 

 i> Javino cannery bought from .V. 0. Denbigh & Co. 



The following table shows the pack of canned salmon in Siberia 

 from 1910, the virtual inception of the industr}', to 1919, inclusive: 



Year. 



1910. 

 1911. 

 1912. 

 1913. 

 1914. 

 191.i. 

 1910. 

 1917. 

 191S. 

 1919. 



Canneries 

 operated.! 



Reds. 



Total L551,471 



Ca.ir.f. 



.i..iOO 



l.i.(M)0 



43,. VK) 



102,900 



8,i,(K)0 



119,703 



229,406 



275,212 



296,960 



377,290 



Silv( rs. 



Ca.if. 

 2, 

 fi, 



1^, 

 7, 

 22, 

 2H, 

 54, 

 29, 

 AA, 

 lot'.. 



318,775 



Pinks, or 

 dogs.o 



Caxcx. 

 2,000 

 4,000 

 16,000 

 21,000 

 27.n(X) 

 92, 7M 



129, .J9S 

 ()6,0.">6 

 23, .Wo 



101,983 



484,003 



Springs. 



Cases. 



3,. 334 

 2,Ot7 

 2,.V>6 

 2,027 

 5,108 



15,072 



Hump- 

 backs. 



Cases. 



2,. 500 

 2.(KK) 

 10, 000 

 .WjlHil 

 137, 197 

 1.5,177 

 157,7l>fi 



Total. 



FuU cases. 



10,000 



2."., (KX) 



77, .'■.00 



133, 400 



13rt, .'■.00 



2.54,009 



471,767 



511,001 



3 < 1,337 



74s,512 



380,704 2,749,026 



a Dog salmon are marketed under a "pink" label. 



SALTING SALMON. 



By far the greater part of the salmon catch of Siberia is either 

 pickled or dry salted. This was the earliest commercial method 

 initiated on the coast and has boon followed for a number of years, 

 mainly by the Japanese. The coast is dotted with concessions worked 

 by Japanese, while there are large numbers in operation along the 

 rivers, these being restricted to Russians. An idea of the extent of 

 this branch of the industry may be gathered when it is stated that in 

 1915 there were 50,000 barrels of pickled salmon prepared in the 

 Amur region, while the Japanese dry salted about 6,000,000 dog salm- 

 on, including also a few reds, and 80,000,000 humpbacks, or "salmon 

 trout,'' as they are called in Japan. 



In pickling salmon the fish are split df)wn the back, the sides being 

 held togctlier by the belly. The roe, gills, and viscera are removed 

 and the fish are then washed, and after salting are placed in large 



