544 U. S. BUREAU OF FISHERIES 



as cold-storage facilities are 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-cured salmon. 



A number of establishments are putting up these eggs in jars and 

 hermetically sealed cans for use as bait in sport fishing. 



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

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

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

 but nothing has been done with it since. 



Recently a Seattle company has been obtaining and preserving the 

 eggs of silver and chum salmon and selling them to fish-cultural 

 establishments to be used in feeding the young fish. As these are 

 usually too large for feeding to the young fry, a method for dehydrat- 

 ing them was worked out in the laboratory of the College of Fisheries, 

 University of Washington. When dehydrated the eggs could be 

 fed directly to all sizes of hatchery -reared fishes; when intended for 

 young fry the dehydrated eggs would be crushed up to a coarse powder 

 which the fish found no trouble in swallowing. Experiments covering 

 some months showed that the fry and others thrived on salmon eggs 

 as food prepared in any of the ways noted in this paragraph. 



MISCELLANEOUS PRODUCTS 



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

 was known as "fish pudding." In preparing this the salmon was 

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

 The preparation was soon abandoned. 



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

 w'hich was called "salmon paste." For this the fish was ground up, 

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

 palatable dish when w^armed over. 



In 1905 a Seattle concern began the manufacture of wienerwurst 

 sausages from halibut and salmon. 



A Columbia River plant has also recently begun the preservation 

 as food of the livers of the 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 articles. 



A product, which w^as first made in Norway, is prepared by means 

 of an invention which quickly dries and pulverizes the flesh of fresh 

 fish. The resulting powder, called "fish flour," is easy to transport 

 from one place to another and has great nutritive value. It is prob- 

 able that the tailpieces of the fish, which are at present thrown away, 

 and the cheaper grades of salmon might be prepared in this way and 

 thus furnish another market for salmon. 



MEAL, FERTILIZER, AND OIL 



As early as 1888 there was a small plant at Astoria, Oreg., where 

 the refuse of the canneries was utilized for the manufacture of oil and 

 fertilizer. In that year 8,000 gallons of oil (chiefly from salmon 

 heads) and 90 tons of fertilizer were prepared. The oil was worth 

 22)2 cents per gallon and the fertilizer had a market value of $20 



