PACIFIC SALMON FISHERIES. 143 
eges are then poured into very fine-meshed sieves which hold about 
10 pounds each. In the caviar house are arranged long, sloping 
boards with narrow strips nailed on each side. On these the sieves 
are placed and left here from 8 to 20 hours in order to thoroughly 
drain. ‘ - 
The Siberian caviar makers hasten the operation by putting the 
eggs into a brine solution as noted above, leave them there for from 
25 to 45 minutes, then place them in bags and subject them to heavy . 
pressure, after which they are packed. While this method occupies 
less time, it is not thought the resulting product is as good as that 
prepared by the slower method outlined above. 
The eggs are then transferred to small casks (holding about 135 
pounds).” The sturgeon caviar makers use oak or pine casks, but 
some of the Siberian makers say that oak casks turn the salmon caviar 
black. The casks are steamed before use in order to prevent any 
possible leakage. It is especially necessary that the kegs or barrels 
used be air-tight, as otherwise the product’ will spoil. Barrels such 
_as used in packing salt salmon are rarely ever tight enough to hold 
caviar. The casks are covered and allowed to stand until the gas 
escapes and the eggs settle. The vacant space caused by the settling 
is then filled, the cask: headed up and put in a cool place until ready for 
shipment. 
The Siberian salmon caviar makers use a small quantity of “pre- 
servaline” in each keg for the purpose of aiding in preserving them, 
as cold storage facilities are quite primitive as yet in that country, 
_ and it is the addition of this powder which forms the mysterious part 
to the uninitiated. No preservative would be needed in Alaska, 
however, as the kegs could be shipped in cold storage along with the 
mild-cured salmon. 
Several establishments are putting up these eggs in jars and her- 
metically sealed cans for use as bait in sport fishing, 
MISCELLANEOUS PRODUCTS. 
A few years ago a company on the Columbia River put up what 
was known as “fish pudding.’ In preparing this the salmon was 
ground fine, mixed with milk and eggs, and then packed in tin cans. 
The preparation was soon abandoned. 
In 1903 one of the Point Roberts canneries packed a new product 
which was called ‘‘salmon paste.” For this the fish was ground up, 
cooked, seasoned with spices, etc., and made into fish balls, a very 
palatable dish when warmed over. 
In 1905 a Seattle concern began the manufacture of wienerwurst 
sausages from halibut and salmon. 
The Indians in the Bristol Bay region of Alaska occasionally dress 
the skins of salmon and make of them leather for the tops of boots, 
also bags and other small articles. 
