PACIFIC SALMON FISHERIES. 265 
‘“Kolodka” is a very crude and cheap method of salting. The fish 
are half salted and half dried without being cut open, an are sold at 
the place where prepared. 
The natives prepare a great many salmon for the winter use of 
themselves and their dogs, the same as do the Alaskan natives. The 
fish are dried without the use of salt. The product is known as 
“voukala.”’ 
Some salmon bellies are also cut out and salted, although this has 
never attained to prominence. 
Some fresh salmon, as well as salted, are smoked for local con- 
sumption. 
Barrels, or tierces, for packing salmon are made from cedar, larch, 
or fir, with a net capacity of 900 to 1,000 pounds of fish, and are 
bound with wooden and iron hoops. 
THE SALMON FISHERIES OF JAPAN. 
Outside of Karafuto (that portion of Sakhalin Island, south of 50° 
north latitude, which belongs to Japan) and the Kuril Islands, the 
salmon fisheries of Japan are comparatively small, the principal por- 
tion of the immense catches made by Japanese fishermen being sear 
the coasts of Siberia and Karafuto. 
All of the five species of salmon found on the American side are 
to be found in the waters of Sakhalin during the usual spawning 
periods. 
The dog salmon (O. keta), which is known in Japan as “‘sake,”’ and 
when canned as ‘‘pink’’ salmon, is to be found on Hokushu Island, 
running up the various streams for spawning purposes from Septem- 
ber to December. 
On the same island is to be found also the masu (QO. masow), a 
salmon, according to Dr. Jordan,’ very similar to the humpback, 
the scales being a little larger, the caudal fin without black spots, 
and the back usually immaculate. It is fairly abundant in the 
streams of Kokushu, the island formerly known as Yezo, and is found 
nowhere else in the world. The author had an opportunity to ex- 
amine a dry-salted masu (it might be well to state here that in Jap- 
anese masu means “‘trout”) at the fish house of the Royal Fish Co., 
in Vancouver, British Columbia, in January, 1916. The manager, 
Mr. Emy, had imported the fish from his own country. Both in 
size and general appearance it closely resembled a humpback salmon, 
and when cut open the flesh had the same coloring observable in our 
humpback. This species, and the true humpback found in more 
northern waters, especially in Siberia, are dry salted in immense num- 
bers and are generally marketed under the name of “white trout” or 
‘‘salmon trout.’ 
In Japan the ‘red trout’? seem to be our rainbow and brook 
trouts, which were introduced into Japanese waters some years ago. 
The red salmon (QO. nerka) is to be found landlocked in Lake Akan in 
the northern part of the island. It is smaller in size than the sea 
species. This species has been introduced into the waters of Honshu. 
The section of this report devoted to the salmon fisheries of Siberia 
treats quite fully of the activities of the Japanese in that quarter. 
‘ 
a Fishes, p. 296. By David Starr Jordan. N. Y., 1907. 
