44 ALASKA FISHERIES AND FUR INDUSTRIES IN 1915. 
FRESH-SALMON TRADE. 
An extensive industry has been built up in southeast Alaska in the 
shipment of fresh salmon to Puget Sound. The chief centers are 
Ketchikan, Wrangell, Petersburg, and Juneau, and the industry is at 
its best in the spring. The fish are boxed in crushed ice and are 
handled by the regular steamship lines. The business was prose- 
cuted with unusual vigor in 1915 when, according to figures obtained 
through the customs records, 2,216,603 pounds of salmon valued at 
$172,268 were shipped in a fresh condition from Alaska. This repre- 
sents a pronounced gain over 1914 when 1,759,733 pounds, valued at 
$60,375, were shipped. 
Present facilities do not admit of obtaining full detailed figures in 
respect to the amount of salmon sold in Alaska for local consumption, 
but a careful estimate made upon the basis of inquiries at Juneau and 
other cities leads to the belief that the local markets supplied approxi- 
mately 600,000 pounds of fresh fish, valued at $48,000. It is esti- 
mated that about one-half was halibut, one-third salmon, and the 
balance miscellaneous fishes such as black cod, herring, bass, and other 
species. 
DRY SALTING, DRYING, AND SMOKING OF SALMON. 
The dry salting of salmon in Alaska has been almost wholly dis- 
continued, as their preparation in other ways is much more profitable. 
The only report of dry-salt salmon in Alaska in 1915 was that of John- 
son & Howitzer, of Cold Bay, indicating the preparation of 12,000 
pounds of red-salmon backs, valued at $250. The bellies of these 
fish are included in the figures herein given for pickled bellies. In 
addition, James J. Bettles, of Eshamy, dried 10,125 pounds of red- 
salmon backs, valued at $303, resulting from pickling operations. 
At Seldovia I. D, Nordyke dried approximately 1,500 pounds of chum 
backs and 300 pounds of pink-salmon backs, the total value of which 
was $105. In conjunction with their saltery operated in the Prince 
William Sound region, Lee & McKnight pickled 5,000 pounds of coho 
backs, valued at $150, and 11,000 pounds of pink-salmon backs, 
valued at $330. On Cook Inlet 5,700 pounds of coho backs, valued 
at $285, were smoked. 
One of the cannerymen in the Bristol Bay region prepared for his 
own use a small quantity of smoked salmon in olive oil. The salmon 
was first smoked slightly, then sliced into thin pieces and put into 
cans, after which pure olive oil was poured over the product. Tops 
were then put on the cans without exhausting. A very delicious 
product was thus obtained. The damp weather in this region will not 
permit of salmon being smoked and transported to the States un- 
canned, as it soon molds. 
