SALTING OF OTHER FISH 381 



(140,000 pounds in 1944) has declined, and at present practically all production 

 is confined to Alaska. The major market is in the Hawaiian Islands although a 

 considerable quantity is smoked and sliced for tavern trade. 



All species of salmon may be used in preparing this product, but red salmon 

 is regarded as yielding the best quality. Of late a larger amount of silver salmon, 

 producing an excellent pack, has been utilized. Only strictly fresh fish of high 



(.Coiiitcsy U. S. Fish and Wildlife Service) 



Fig. 18-3. Salmon tierces with funnels in place, in fish house 

 at Ketchikan. 



quahty should be used. Belly-burning or pew marks are cause for rejection, and 

 salmon approaching the spawning period are not satisfactory because of lack 

 of fat, color in the flesh, and excessive slime and watermarking on the skin. 



Butchering and Splitting. Salmon to be prepared by hard-salting are gen- 

 erally received in the round from the fishermen. After a preliminary washing the 

 fish are beheaded in the usual manner; then without gutting they are split along 

 the back, leaving the belly intact. The front two-thirds of the backbone are also 

 removed, as well as the viscera, blood, and membranes. This is followed by a 

 thorough cleaning and scrubbing in fresh clean water. In the case of large king 

 salmon it is customary to split the fish in two sides, somewhat similar to the opera- 

 tion used in mild-curing. 



Salting. After proper draining the fish are ready for salting in tierces or large 

 tanks or vats, either square or round, some of which may be of 100-barrel capacity. 

 A thin sprinkling of salt (usually half-ground) is scattered over the bottom. A 

 layer of fish is then placed with the skin side down. In laying the fish no special 

 method is followed, except that each layer should be as level as possible. Salt 

 is then spread evenly over the flesh surfaces, approximately 25 pounds of salt 



