INTRODUCTORY NOTES ON THE HALIBUT FISHERY, 



By H. B. Joyce. 



Halibut, which have been sold in the markets of the United States 

 as food fish for many years, were, prior to 1850, very abundant off 

 the coast of New England and the maritime Provinces. They were 

 however, shunned by fishermen seeking cod and other species, and 

 when caught were frequently cut from the hooks. The combative 

 nature of the halibut tends to drive cod and other desirable fish from 

 the hooks of a trawl or hand line, and sometimes from the ground. 



When properly prepared and packed in ice immediately after 

 being caught, kept from the light and air, with a temperature as 

 near the freezing point as possible without actually freezing the fish, 

 halibut will remain in good condition from three to four weeks, and 

 at the end of the time Avill be perfectly sweet and fresh. Because it 

 is possible to keep halibut in good condition longer than most kinds 

 of fish they are greatly in demand by dealers; and they possess, 

 moreover, a greater commercial value than other bottom species, 

 largely on account of the attractive whiteness of their flesh. They 

 are also an easily digested food. 



The demand for halibut is quite as great as for salmon, mackerel, 

 and other oily species. Even after being kept until the freshness 

 has departed, they can be prepared and eaten without danger. 



When the demand for halibut reached a stage calling for all that 

 could be procured, both fresh and salted, the rapidly growing indus- 

 try soon depleted the banks of the Atlantic coast, until it was possible 

 at times for fishermen to receive as high as 30 cents a pound for 

 small trips. The uncertainty of the supply and the consequent 

 fluctuation in price led to the inauguration of the halibut industry 

 on the Pacific coast, in the waters of Washington, British Columbia, 

 and southeast Alaska. 



The first attempts on the west coast were crude and unsatisfactory. 

 The fleet of small craft gradually developed, however, into a better 

 class of vessels. Sail vessels gave way to small steamers, some of 

 which were chartered. The steamers at first purchased a consid- 

 erable portion of their cargo from the Indians. Unfortunately many 



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