PACIFIC SALMON FISHERIES. 



267 



of crab meat, the canning of salmon being in most cases a side issue. 

 A few of the plants have been equipped with machinery, but the 

 large majority are hand-pack plants, employing but a few persons. 



Most of these plants pack what is called "white trout," which is 

 really the humpback or masu salmon. In 1912 there were in Hok- 

 ushu and adjacent islands 21 canneries which packed 730 cases (48 

 one-pound flat cans each) of red (0. nerha) and 72,770 cases (48 

 one-pound cans each) of "white trout," a total of 73,500 cases. 



On the Japanese portion of Sakhalin Island 4 canneries packed 

 10,120 cases (48 one-pound cans each) of "white trout" in 1912. 



The pack of canned salmon in Japanese territory in recent years 

 has been as follows: 



Year. 



1912 

 1913 

 1914 

 1915 

 1916 

 1917 

 1918 

 1919 



Total. 



Caites. 

 83,620 

 46,000 

 6.5,450 

 70,000 

 39, 600 

 56, 1.52 

 26,490 

 168,500 



a Composed of 2,500 cases of 1-pound flat red salmon and 66,000 cases of 1-pound flat chum salmon. 



The following table shows the quantities and value of salmon and 

 trout taken by the Japanese fishermen in certain years: 



FISHERY METHODS. 



In Japanese waters salmon are taken by means of trap nets, haul 

 seines, and gill nets. 



The haul seines used along the seashore have a length of about 5b0 

 fathoms. Each is carried by a boat of 9 feet beam with 30 men, and 

 the right wing, called the "outing wing," is first paid out as the boat 

 heads out from the beach. When the pocket, or bunt, is cast the 

 boat turns its course toward the right and steers gradually landward, 

 casting the left wing. When the school is encircled the seine is hauled 

 ashore by the seine ropes. 



The floating trap net used for salmon is known as "kaku-ami," or 

 square trap net. ITiis consists of a main net and lead. The main net, 

 or heart, is 70 fathoms long, 10 fathoms wide, and 10 fathoms deep, 

 and the lead is 120 fathoms long. The latter guides the fish toward 

 the main net. When being fished the pot is hauled up by a bout 

 crew and the fish transferred to the boat by means of a dij) net. 



