FISHERIES OF ALASKA IN 1910. 25 



Products of the Salmon Mild-Curing Industry in 1910. 



FRESH SALMON. 



As in previous years large quantities of king salmon (mainly 

 white-meated and small red-meated fish) were shipped fresh to Puget 

 Sound ports, where they brought very good prices up to the time 

 king salmon began to run in the Sound waters. 



Shortly after the canning season opened certain fishermen with 

 headquarters at Petersburg and Wrangell became dissatisfied with 

 the prices offered by neighboring canneries, and failing to come to 

 an agreement began shipping their catches of red and coho salmon 

 fresh to Puget Sound ports, where they received fair prices. 



MINOR PRESERVING PROCESSES. 



Dry salting and drying. — At a few places in central Alaska the 

 bellies of red and coho salmon are cut out and pickled , after which 

 the backs are dried in the sun, and the resulting product, called 

 "ukalu," used for fox food at the fox ranches and for dog food. 



The dry salting of dog salmon for food has almost ceased, but 

 22,178 pounds, valued at $554, being prepared this year. 



Smoking. — A delicious smoked product, known locally as "beleke," 

 is put up at Kodiak and several other places, the backs of red, coho, 

 and humpback salmon being used. A considerable quantity of 

 white-meated king salmon, cut into steaks, was smoked in south- 

 east Alaska this year. 



Freezing. — The only establishments engaged in freezing salmon 

 are at Taku Harbor and Ketchikan, in southeast Alaska. Only a 

 small business is done in the freezing of salmon, halibut being the 

 principal product of these plants. Black bass, black cod, and steel- 

 head trout are among the miscellaneous products prepared. 



