PACIFIC COD FISHERIES. 63 
Heads and cheeks.—To many, a cod head, well cooked, is the choic- 
est part of the fish, but unless one is at a shore station or aboard one 
of the vessels when fishing, it is impossible to get one. If some one 
were to bring heads down to the coast States in brine he could doubt- 
less build up quite a market for them. As nearly all of the nutri- 
ment is in the lower half of the head, a small band saw could be 
installed, and the upper half of the head, which is bony and contains 
but little nutriment, cut off and thrown away, and only the lower 
part, which contains the fleshy cheeks and the succulent tongue, 
saved. When glue and fertilizer plants are established at the sta- 
tions, as will doubtless be done in the near future, the upper part 
of the head, which is rich in glue, could be used for this purpose. 
Should it not be considered desirable to save the heads, the cheeks 
(a good-sized piece of choice flesh on each side of the head) could be 
cut out and preserved. Halibut cheeks, which are no more choice 
than cod cheeks, are always to be found in our larger coast fish 
markets. 
Bones.—Fish bones are coming into quite general use by preparers 
of chicken food. These people grind up the fish bones, and, mixing 
them with other ingredients, have an excellent food for chickens. 
At present it does not pay to ship the bones, owing to their lightness 
as compared with their large bulk, but machines for grinding the 
bones could be introduced and the powder obtained shipped 
profitably. 
Salt.—A large amount of salt is thrown away annually because of 
the belief amongst packers generally that salt once used in pickle, 
though not dissolved because of the excess employed, becomes ex- 
hausted. That this is not true can readily be demonstrated by dis- 
solving it in water and testing it with a salinometer. While it 
might not be desirable to use it a second time in the salting tank it 
could be washed and used in curing snappers and other fish which 
are to be marketed in a pickled condition. 
PREPARING COD FOR MARKET. 
Assoon as a fishing or station vessel reaches its home station the fish 
are landed and put into long troughs filled with water, where they are 
cleaned with brushes. They are then put into butts in the storage 
houses, backs down, except the top layer, salt being sprinkled between 
each layer, the amount used depending upon the degree and length of 
salting on the vessel. On top of the pile is placed about half a 
bushel of salt to strengthen the weak pickle which floats up to the 
surface. If the fish have been but lightly salted on the vessel, one 
or two bags of salt are laid on top of the fish and the salt allowed 
to melt gradually. The fish remain in the butts under shelter until 
