138 PACIFIC SALMON FISHERIES. 
70 to 80 humpback salmon, 10 to 14 king salmon, and 25 to 30 dog 
salmon are required in packing a barrel of pickled salmon. | 
A few salteries also pack ‘‘bellies.”” This product is merely the 
belly of the fish, which is the fattest portion, and as most of the 
packers threw away the rest of the fish, thus causing a very large 
waste of choice food, this method has come under the ban of the law 
in some of the coast States and in Alaska. As a result, but few 
‘‘bellies’”’ are packed now, and most of these only when some economic 
use is made of the remainder. Humpback salmon furnish the major 
part of the ‘‘belly”’ pack. 
DRY SALTING. 
During the progress of the Russian-Japanese War the preparation 
of dry-salted dog salmon became an important industry, but as soon 
as the Japanese fishermen resumed their former occupations the 
demand fell off so much that the industry was virtually abandoned 
in the United States, although a number of Japanese continue it in 
British Columbia. The fish, after being dressed, were packed in 
boxes, in salt, these boxes holding about 560 pounds of fish, and were 
shipped in this condition to Japan. 
At a number of places in Alaska the bellies of red and coho salmon 
are cut out and salted, after which the backs are dried in the sun and, 
thus cured, are used for fox food at the numerous fox ranches. This 
product is called ‘‘ukalu.”’ 
SMOKING. 
The smoking of salmon is virtually a continuation of the pickling, 
as the fish must be pickled before being smoked, the main purpose of 
the pickling being to preserve them until the time arrives for smoking, 
which may be weeks or months after the fish are caught. For smok- 
ing them the salmon are taken out of the barrel and soaked until as 
much as possible of the salt is removed. ‘They are then put into the 
smokehouses and subjected to the heat and smoke of a fairly hot fire 
for about two days in order that they may be thoroughly dried and 
hardened. Exposure to a smoldering fire (alder wood is a favorite 
fuel) for about three days completes the process. 
For shipment smoked salmon are packed in wooden boxes, oil 
paper being placed between the fish. 
A variation of the smoking process is known as “kippering.” 
With this method the salmon are dried in a hot fire for about 20 
hours and then smoked over another hot fire for about 24 hours. 
The “buckling” process is also similar to this. 
Dog and king salmon are often cut into steaks and kippered. As 
the sale of white-meated king salmon is somewhat hampered by the 
whiteness, the smokers use a coloring preparation, known in the 
