PACIFIC SALMON FISHERIES 539 



iieath to dry thorn, the ventilator in the top being left open so the 

 moist air can escape. The fires should not be allowed to become 

 too hot; the object is to give the fish smoke ratluu- than heat, as in 

 the latter case they would become partially cooked. For a mild 

 cure, for ready consumption, from 8 to 10 hours, according to the 

 condition of the fish, should be sufficient. If immediate sale should 

 not be possible the fish must be kept in a cold-storage room with 

 a temperature of about 24° F. 



In sections where the products move more slowly into consump- 

 tion, a harder smoking is wanted. In this event, they are held 

 over the fire until dried, which would depend upon climatic condi- 

 tions, but probably around two days. After the fish have dried 

 sufficiently, the fire is smothered with sawdust, which produces a 

 dense smoke, giving the sides their color. During the latter period 

 the ventilator is partly closed, but must be watched to prevent the 

 fish from sweating. 



When thoroughly smoked the sides are removed from the smoke- 

 house, taken ofT the hanger, and each side wrapped in paper, then 

 packed in wooden boxes holding each 30 pounds. 



Kippered salmon. — On the Pacific coast practically all of the 

 kippered salmon is prepared from frozen white-meated king salmon, 

 which on account of the color of the flesh is not in much demand. 

 It is, however, fully the equal, in both flavor and food value, of the 

 red-meated kings. It is not absolutely essential that the fish be 

 first frozen, as the fresh fish may be kippered after dressing, but 

 the latter is always a little soft when so prepared, owing to an excess 

 of moisture, which is largely removed in freezing. Fresh salmon is 

 available only part of the year, so it is found most convenient to 

 freeze and store the stock and work it up when needed throughout 

 the year. 



Before freezing, the fish have been dressed, so, when thawed in 

 cold-running water, it is only necessary to split and cut them into 

 pieces of a pound or less, these being about 6 inches long, or perhaps 

 3 inches broad, depending upon the part of the fish the piece is taken 

 from, and place them in a tank of strong brine to season for several 

 hours. They are then dipped in a harmless vegetable coloring, 

 similar to that used by the butchers for coloring sausage ; this gives 

 the outside of the product a red color, a concession to popular 

 prejudice. 



From the coloring tank, the pieces are placed on a tray with wood 

 frame and bottom of one-half inch square meshed wire ; care is taken 

 that the pieces do not touch each other. 



The tray is then slipped into a rack which will hold a number of 

 these, placed one above the other, and this rack is then run on a 

 track into the smokehouse. 



A medium fire is then kindled which dries and sUghtly smokes 

 the pieces from 16 to 18 hours. 



When they reach a proper stage the fire is enlarged, but great care 

 must be exercised in order to prevent their being overheated, and 

 this is done by means of the damper at the bottom of the smoke- 

 house and the ventilator at the top. The fish are baked in this 

 manner from 25 to 35 minutes, the thermometer showdng from 250 

 to 275° of heat. 



When the cooking is completed the cars are pulled out and the 

 fish allowed to cool, after w4iich each piece is wrapped in a square 



