PACIFIC SALMON FISHERIES. 141 
flavor of the fish is erroneous, the flavor depending entirely upon 
the condition before freezing, and the quicker they are frozen after 
being caught the better will the natural flavor of the fish be pre- 
served. Frozen salmon are just as wholesome as fresh, and their 
chemical constituents are almost identical. The danger lies in the 
temptation to freeze the fish after decomposition has set in, but, for- 
tunately, this is now very rarely practiced in the salmon industry. 
The coho, or silver, and the chum, or keta, salmon are the choicest 
of the salmons for freezing. The other species except the red, or 
sockeye, which is too oily and rarely frozen, are also frozen in vary- 
ing quantities. The steelhead trout, which is ranked by the Pacific 
coast dealers among the salmon, is considered the choicest fish of 
all for freezing. 
Some of the most modern plants in the country are on this coast. 
These have numerms freezers, generally, in which a temperature of 
from 25° to 30° F. below zero can be maintained if desired, although 
a temperature of more than 10° below zero is rarely ever required. 
All freezing is by direct expansion and each freezer is piped with 
about 2 feet of 1}-inch pipe per cubic foot of freezing space. The 
bunkers in the freezers are in pairs, generally nine pipes wide, spaced 
10 inches apart. This leaves about a 34-foot passage through the 
center of each freezer opposite the swing doors. The salmon are laid 
on pans, which are placed on the tiers of pipes. 
After freezing, the salmon are passed through openings in the 
rear of the freezers into the glazing room, which has a temperature 
of about 20° F., where they are dipped into water, and when removed 
are covered with a thin glaze of ice, which may be thickened by 
repeated dippings. This is an extra precaution to exclude the air 
from the fish. 
After being thoroughly frozen and glazed, each fish is covered first 
with a parchment, like rolls of butter, and then with a piece of 
heavy brown paper. They are then packed in boxes holding about 
250 pounds each, placed in the cold-storage cars and shipped. 
UTILIZING SALMON EGGS. 
Every year immense quantities of salmon roe are thrown away in 
the fisheries of the west coast, though there is but little doubt that, 
if properly prepared, a market could in time be found for this now 
waste part of the fish. In France there is a good market for a 
product known as ‘‘rogue,”’ which is the spawn of cod, haddock, 
hake, and pollock salted in casks, and which is used as bait in the 
sardine fisheries. Salmon spawn is the choicest and most successful 
bait used on this coast, and if properly prepared would undoubtedly 
answer the purpose as well as the regular ‘‘rogue”’ if not better, owing 
to its oiliness and attractive color. The roes should be soaked for 
