PACIFIC SALMON FISHERIES. 135 
cold-storage and placed in large tanks filled with fresh water. In 
these they are soaked over night, the water being changed several 
times, depending upon the salinity of the fish, the variation of which 
depends upon the length of time the product has been held in storage, 
those held longest absorbing the most salt. 
After soaking, the sides are taken from the tanks, piled on tables, 
and allowed to drain as much as possible. They are then taken one 
at a time, laid flesh side down, and a bacon hanger, which is made of 
wire and has six or more points bent at right angles to the frame, 
terminating at the top in a hook, is pressed firmly into the flesh 
on the skin side and at the upper end of the side. They are then 
hung upon a round stick, which latter is then set in position In the 
smokehouse, each end resting upon supports on the side. The 
fish are placed so that no two of them will touch. When the smoke- 
house is full, a small fire of any nonresinous wood is then built under- 
neath to dry them, the ventilator in the top being left open so the 
moist air can escape. The fires should not be allowed to become 
too hot; the object is to give the fish smoke rather than heat, as in 
the latter case they would become partially cooked. For a mild 
cure, for ready consumption, from 8 to 10 hours, according to the 
condition of the fish, should be sufficient. If immediate sale should 
not be possible the fish must be kept in a cold-storage room with 
a temperature of about 24° F. 
In sections where the products move more slowly into consump- 
tion, a harder smoking is wanted. In this event, they are held 
over the fire until dried, which would depend upon climatic condi- 
tions, but probably around two days. After the fish have dried 
sufficiently, the fire is smothered with sawdust, which produces a 
dense smoke, giving the sides their color. During the latter period 
the ventilator is partly closed, but must be watched to prevent the 
fish from sweating. 
When thoroughly smoked the sides are removed from the smoke- 
house, taken off the hanger, and each side wrapped in paper, then 
packed in wooden boxes holding each 30 pounds. 
Kippered salmon.—On the Pacific coast practically all of the 
kippered salmon is prepared from frozen white-meated king salmon, 
which on account of the color of the flesh is not in much demand. 
It is, however, fully the equal, in both flavor and food value, of the 
red-meated kings. It is not absolutely essential that the fish be 
first frozen, as the fresh fish may be kippered after dressing, but 
the latter is always a little soft when so prepared, owing to an excess 
of moisture, which is largely removed in freezing. Fresh salmon is 
available only part of the year, so it is found most convenient to 
freeze and store the stock and work it up when needed throughout 
the year. 
Before freezing, the fish have been dressed, so when thawed in 
cold-running water, it is only necessary to split and cut them into 
pieces of a pound or less, these being about 6 inches long, or perhaps 
3 inches broad, depending upon the part of the fish the piece is taken 
from, and place them in a tank of strong brine to season for several 
hours. They are then dipped in a harmless vegetable coloring, 
similar to that used by the butchers for coloring sausage; this gives 
the outside of the product a red color, a concession to popular 
prejudice. 
