PACIFIC SALMON FISHERIES, iwi 
In the early days of the industry different preparations, which 
included salicylic and boracic acids, were used to help preserve the 
fish. This caused much complaint from the Germans, and finally 
their Government subjected our product to a rigid inspection, with 
most salutary results, as now it is one of the purest and best products 
put up on this coast, the use of acids being done away with entirely. 
The king salmon is almost invariably the species mild cured, being 
the only one large enough to answer the requirements of the trade. 
In 1907 a Ketchikan, Alaska, packer put up a quantity of coho, dog, 
and humpback salmon, but he found so much difficulty in disposing 
of the product that he abandoned further efforts in this line. A few 
cohos are put up each year. 
The principal consumers of the mild-cured salmon are the smokers, 
who take them from the tierce, wash and soak them for a few 
minutes, and then have a practically fresh fish to smoke, and not, 
as in the days when hard-pickled salmon were used, one that had lost 
most of its oil and flavor through the excessive amount of salt needed 
to preserve it. . 
The greater part of the product put up on this coast goes to 
Europe, Germany being the principal consumer, but considerable 
quantities are sold in Norway, Sweden, and other countries, while 
the smokers of the cities east of the Rocky Mountains use large 
quantities every year. 
In Germany, the principal market for mild-cured salmon, nearly 
all of the fish are smoked. One of the most popular ways of using 
the smoked salmon is in the making of sandwiches, and probably 
the greater portion of these are used in the beer halls and the auto- 
matic restaurants in that country. 
PICKLING. 
The earliest method of preserving salmon on the coast was by 
pickling. At times this industry attained to large proportions, but 
during the last 10 years it has been declining, largely because the 
canners are able to pay more for the raw fish than the salters. All 
species of salmon are pickled, but the most popular is the red salmon. 
In dressing salmon for pickling the heads are removed, the fish 
split along the belly, the cut ending with a downward curve on the 
tail. The viscera and two-thirds of the backbone are removed, and 
the blood, gurry, and black stomach membrane scraped away. The 
fish are then thoroughly scrubbed and washed in cold water. They 
are next placed in pickling butts with about 15 pounds of salt to 
every 100 pounds of fish. The fish remain here about one week, when 
they are removed, rubbed clean with a scrub brush, and repacked in 
market barrels, one sack of salt being used to every three barrels of 
200 pounds each. About 40 to 52 red salmon, 25 to 35 coho salmon, 
