52 



ALASKA FISHERIES AND FUR INDUSTRIES, 1911. 



found necessary to eviscerate the fish immediately, as otherwise the 

 belly would be burned through by the food in the stomach. 



The following table sets out by species the quantity and value of 

 salmon marketed fresh. 



Fresh Salmon Marketed prom Alaska m 1911. 



MINOR PRESERVING PROCESSES. 



FREEZING. 



There were 3 plants engaged in freezing salmon this year, 2 in 

 southeast Alaska and 1 in central Alaska, this latter a floating plant. 

 The schooner Metha Nelson, owned by Erskine & Fletcher, of Kodiak, 

 was fitted out for cold storage and operated around Kodiak Island; 

 salmon, trout, and halibut were the species handled. Freezing 

 hahbut is the principal business at all but one of these plants. The 

 following table shows the pack of frozen salmon: 



Frozen Salmon Packed in Alaska in 1911. 



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 



