THE PRINCIPLES OF FISH SALTING 373 



sprinkled over each layer at the rate of 20 pounds for each 100 pounds of cod, 

 an extra heavy portion being put on where the fish come in contact with parti- 

 tions or the sides of the vessel. As the brine forms, it runs to the bottom of the 

 hold and is pumped out. 



Shore-Station Methods. The shore-stations which are located along the Alaskan 

 coast depend upon the catch of cod on nearby banks for their fish. The fishermen 

 row in dories from the station to the banks each morning and fish with hand lines 

 until noon or until the boat is filled with cod. After the day's catch has been landed, 

 the men form as many "dress gangs" as their numbers will permit and begin clean- 

 ing and salting. The fish are dressed and cleaned in much the same way as on 

 board the schooners. The cleaned fish are hauled in large wheelbarrows to the 

 salting house, where they are carefully placed in layers in large tanks. Salt is 

 sprinkled uniformly over each layer. The fish are piled about 2 feet above the top 

 of the tank to allow for settling. When they have settled below the top of the 

 tank, enough layers of fish are added to fill it. About 17 pounds of salt are used 

 to each 100 pounds of fish. The brine in the vats is watched closely; if it becomes 

 weaker than 87° Sal. (87 per cent saturated), the upper layers of fish are turned 

 backs up and bags of salt are placed on top to strengthen the pickle and press 

 the fish down. The larger tanks in use are square and hold about 4000 medium- 

 sized cod. The round tanks are somewhat smaller, holding about 3000 fish. 



When a station vessel arrives, the pickle is drained off; the fish are then either 

 transferred to the hold of the vessel where they are kenched or they are packed 

 and shipped in burlap bags. 



Curing at Home Station. When partially salted cod from a station or fishing 

 vessel are landed at the home station, they are put into long troughs filled with 

 water where they are cleaned with brushes. The fish are then placed backs down 

 in butts in the storage houses. Some salt is sprinkled between the layers, the 

 amount used depending upon the degree and length of previous salting. About 

 a half bushel of salt is placed on top of the fish to strengthen the dilute brine 

 which may come to the surface. The salted fish remain under cover in the butts 

 rmtil an order is given to remove them. They are then water-horsed and dried on 

 the flakes. The procedure followed is the same as that already described as being 

 in use in New England. The dried cod are then skinned, boned, cut up, and 

 packed in packages in nearly the same way as on the Atlantic Coast. 



Salted Cod Tongues. Cod tongues are saved whenever possible. On the vessel 

 one of the "dress gang" usually cuts them out, while at the stations someone 

 other than a regular fisherman usually does this work. A cod's tongue is attached 

 to the lower jaw, and when cut out includes all that part of the jaw lying inside 

 the jaw bone. The operator, using the eyes for finger holds, takes hold of the fish 

 by the back of the head. As he lifts the fish, its mouth usually falls open; with 

 his other hand he cuts the tongue loose on the sides with a sharp knife, then cuts 

 loose the lower end along the curving bone forming the back part of the lower 

 jaw. The tongue is then hanging by a thin strip at the forward end of the jaw, 

 from whence it is torn loose by the hand. The tongues are cured loose in barrels 

 with salt. When they are thoroughly "stuck," they are packed in barrels holding 

 200 pounds. The barrels are headed up and a strong brine is added through the 

 bung. They are sold in these barrels or else repacked in half-barrels, pails, and 

 kits. Cod tongues, when thoroughly freshened, rolled in cracker crumbs, and fried. 



