SALTING OF OTHER FISH 377 



Salting of Salmon 



In actual poundage produced the salt-cod industry still ranks as No. 1 in the 

 salt-fish industries of the United States, but running a close second in volume and 

 considerably ahead in value is that of salted salmon. While it is true that the 

 production of hard-salted salmon has decreased tremendously, the pack of mild- 

 cured salmon still continues at a fair volume and will probably show some in- 

 crease if the European market should once more become available. The prepara- 

 tion of mild-cui"ed salmon is confined to the Pacific Coast region, with some 

 production in all three of the coastal states, as well as in Alaska and British 

 Columbia. 



Mild-Cured Salmon. This lightly salted product may be considered an inter- 

 mediate or half-finished one, since the major portion is subsequently used in pre- 

 paring smoked salmon. An unsuccessful attempt in salting a shipment for the 

 German market in 1889 marked the introduction of this method of curing to the 

 Pacific Coast. Volume production was not reached until the establishment of two 

 plants on the Columbia River in 1898. Puget Sound mild-curing began in 1901, 

 and by 1906 packing of this product in Alaska was well under way. Present pro- 

 duction runs from 10 to 15,000 tierces annually, with each tierce containing 825 

 pounds net weight. 



Large king salmon of the red fleshed variety are used almost exclusively for 

 mild-curing purposes, although at times a few tierces of white king, silver, and 

 chum salmon may be prepared. In the case of king salmon only those weighing 

 over 14 pounds dressed are used for curing. The quality requirements of salmon 

 used for mild-curing are extremely rigid: the fish must be (1) absolutely fresh; 

 (2) in a fat condition; (3) of bright color with no watermarks; (4) free from 

 signs of rough handling, such as bruises and pew marks; and (5) free of belly 

 burn. Troll-caught ocean fish are ordinarily the only fish meeting these require- 

 ments. Since these are feeding when caught, the usual practice is to gut them 

 immediately upon catching, with the head being retained. They are next iced 

 well in the fish hold. Extreme care is exercised in all subsequent handling and 

 the fish are held in ice at all times until ready for the curing process, which 

 should start as soon as possible after arrival at the plant. 



Butchering. In removing the head an effort is made to leave as much of the bony 

 structure above and below the collarbone as possible. This not only adds to the 

 weight of each side, but allows for easier handling in splitting, sliming, salting 

 and smoking. The fish are then scored on both sides by making a series of shallow 

 incisions with a small knife, just deep enough to penetrate the fatty tissue im- 

 mediately under the skin. Each score is 1 to 1/2 inches long, with 4 to 6 scores in 

 each row; 3 to 4 rows, running lengthwise, are made on each side, depending on 

 the size of the fish. This scoring allows for faster and more uniform salt penetra- 

 tion. 



Splitting. This important operation should be performed by an experienced man 

 in order to avoid excessive loss, due to too much flesh being left on the backbones. 

 The fish is placed on its side with the belly toward the splitter. The nape, which 

 is to the right, is hooked over a short nail protruding from the table, so as to hold 

 the fish securely. Two preliminary cuts, called undercutting, are made in the 

 fleshy part just back of the body cavity. Cut No. 1 is made from the vent back- 



