538 U. S. BUREAU OF FISHERIES 



inserted under the backbone at the end nearest the tail, and it is cut 

 away with as Httle flesh as possible adhering to it. The blood is 

 then scraped off, the fish thoroughly washed, and then salted the same 

 as the whole fish. 



Some of the old-tune fishermen save parts of the salmon heads as 

 food. In this event, the head is split lengthwise clear to the bony 

 covering which protects the top of the head. The gill rakers are then 

 removed from each side of the split head, leaving the nutritious parts 

 intact. The cleaned heads are then salted down the same as whole 

 salmon. 



DRY SALTING 



During the progress of the Russian-Japanese War the preparation 

 of dry-salted chum salmon became an important industry, but as soon 

 as the Japanese fishermen resumed their former occupations the 

 demand fell off so much that the industry was virtually abandoned 

 in the United States, although a number of Japanese continue it in 

 British Columbia. The fish, after being dressed, were packed in 

 boxes, in salt, these boxes holding about 560 pounds of fish, and were 

 shipped in this condition to Japan. 



At a number of places in Alaska the bellies of red and coho salmon 

 are cut out and salted, after which the backs are dried in the sun and, 

 thus cured, are used for fox food at the numerous fox ranches. This 

 product is called "ukalu." 



SMOKING 



The smoking of salmon is virtually a continuation of the pickling, 

 as the fish must be pickled before being smoked, the main purpose of 

 the pickling being to preserve them until the time arrives for smoking, 

 which may be weeks or months after the fish are caught. For smok- 

 ing the salmon are taken out of the barrel and soaked until as much 

 of the salt as possible is removed. They are then put into the 

 smokehouse and subjected to the heat and smoke of a fairly hot fire 

 for about two days in order that they may be thoroughly dried and 

 hardened. Exposure to a smoldering fire (alder wood is a favorite 

 fuel) for about three days completes the process. 



For shipment smoked salmon are packed in wooden boxes, oil paper 

 being placed between the fish. 



In the manufacture of smoked salmon, the mild-cured product is 

 most in demand. The necessary quantity of sides is taken from the 

 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 salinity 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 six or more points bent at right angles to the frame, 

 terminating at the top in a hook, 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- 



