﻿ALASKA 
  FISHERIES 
  AND 
  FUR 
  INDUSTRIES 
  IN 
  1914, 
  65 
  

  

  Products 
  op 
  the 
  Alaska 
  Trout 
  Fishery 
  in 
  1914. 
  

  

  • 
  Each 
  case 
  contains 
  forty-eight 
  1-pound 
  tall 
  cans. 
  

  

  BLACK 
  COD. 
  

  

  The 
  popularity 
  of 
  the 
  black 
  cod 
  (Anoplopoma 
  fimbria) 
  is 
  becoming 
  

   more 
  pronounced 
  each 
  year. 
  Contrary 
  to 
  the 
  inference 
  that 
  might 
  

   be 
  derived 
  from 
  its 
  common 
  name, 
  this 
  fish 
  is 
  quite 
  different 
  from 
  

   the 
  true 
  cod 
  which 
  has 
  so 
  long 
  been 
  marketed 
  as 
  a 
  salt-fish 
  product. 
  

   The 
  black 
  cod 
  is 
  of 
  the 
  same 
  general 
  size, 
  and 
  other 
  than 
  its 
  darker 
  

   color 
  is 
  of 
  similar 
  appearance 
  to 
  the 
  ordinary 
  cod. 
  Its 
  flesh, 
  however, 
  

   is 
  much 
  richer 
  in 
  oils; 
  in 
  fact, 
  the 
  black 
  cod 
  is 
  sometimes 
  considered 
  

   as 
  rather 
  too 
  oily 
  for 
  table 
  use. 
  Black 
  cod 
  are 
  usually 
  taken 
  on 
  

   halibut 
  trawls 
  in 
  water 
  of 
  300 
  fathoms 
  or 
  more 
  in 
  depth; 
  this 
  fish 
  

   does 
  not 
  frequent 
  the 
  shoaler 
  waters 
  in 
  which 
  haUbut 
  are 
  often 
  

   caught. 
  Until 
  an 
  active 
  market 
  developed 
  for 
  black 
  cod 
  about 
  

   three 
  or 
  four 
  years 
  ago, 
  it 
  was 
  hardly 
  thought 
  worth 
  while 
  by 
  the 
  

   fishermen 
  to 
  pay 
  much 
  attention 
  to 
  them, 
  and 
  they 
  were 
  often 
  thrown 
  

   away 
  to 
  make 
  room 
  for 
  the 
  halibut. 
  

  

  The 
  black 
  cod 
  has 
  been 
  eaten 
  locally 
  in 
  Alaska 
  to 
  a 
  certain 
  extent 
  

   for 
  many 
  years, 
  but 
  shipments 
  to 
  Puget 
  Sound 
  were 
  infrequent 
  and 
  

   limited. 
  In 
  recent 
  years 
  Seattle 
  restaurants 
  have 
  featured 
  bar- 
  

   becued 
  black 
  cod, 
  and 
  as 
  a 
  result 
  this 
  article 
  of 
  food 
  is 
  becoming 
  

   much 
  better 
  known 
  on 
  the 
  Pacific 
  coast 
  and 
  a 
  real 
  demand 
  for 
  it 
  has 
  

   been 
  established. 
  In 
  preparing 
  barbecued 
  black 
  cod 
  the 
  backs 
  of 
  

   the 
  fish 
  are 
  kippered 
  or 
  smoked 
  after 
  being 
  lightly 
  salted. 
  When 
  

   served 
  with 
  drawn 
  butter 
  it 
  makes 
  a 
  very 
  rich 
  and 
  toothsome 
  article 
  

   of 
  food. 
  

  

  Salt 
  and 
  frozen 
  black 
  cod 
  are 
  shipped 
  from 
  Alaska 
  as 
  weU 
  as 
  those 
  

   in 
  a 
  fresh 
  condition. 
  When 
  the 
  kippered 
  backs 
  are 
  prepared 
  it 
  is 
  

   generally 
  the 
  practice 
  to 
  salt 
  down 
  the 
  remaining 
  edible 
  portions 
  of 
  

   the 
  fish. 
  

  

  Shipment 
  op 
  Black 
  Cod 
  prom 
  Alaska 
  Waters 
  in 
  1914. 
  

  

  