PACIFIC COD FISHERIES. 67 
Shredded codfish, known as “ desiccated codfish,” “ fibered codfish,” 
“flaked codfish,” and “skriggled codfish,” is made up from the trim- 
mings not otherwise used in packing the regular tablets, and is pre- 
pared on this coast by only one company. The material used isas good 
as any employed, but the pieces are too small to be used in the 
regular brick. It is run through a machine which tears the muscle 
into small fibrous bundles. In order to get this very fine and fluffy 
it may be necessary to press out part of the water after the first treat- 
ment and run it through the machine agajn, and then sift it to free it 
from all particles of bone. The shredded fish is put up in 5 and 7 
ounce cartons and jars, the latter being hermetically sealed in vacuum. 
Twenty-four boxes or jars make a crate. 
A considerable quantity of skinned cod is put up in 100-pound 
cases. These are divided into “ Large whole,” “ Extra large whole,” 
and “ Eastern style.” These cases contain some of the finest of the 
whole cod cured, and the grade is fixed by the number of fish in the 
case. The last named are packed in eastern wood and are supposed 
to most nearly resemble the eastern fish of the same size and style of 
preparation. 
The Porto Rican export, or hard-salted fish, are packed in drums, 
boxes, and bundles to suit the order, but there are regular drums 
for 50, 100, 200, 300, and 448 pounds. The 448-pound drum is 
used very largely in the Porto Rican trade. The fish packed in 
drums are all well dried. 
When placed in drums the fish are carefully arranged in circular 
fashion, with the flesh side up, until several layers have’ been put in, 
and then a layer is placed backs up. The fish are then well tamped 
with a heavy wooden tamper. Fish are again added and the tamp- 
ing repeated at intervals. When the last fish are finally piled on the 
drum they will extend several inches above it, and a ratchet or a 
hydraulic press is necessary to force them down so that the head 
can be put in. 
During the winter months a small business is done in preparing 
bacalao for the San Francisco trade. Usually this business is con- 
trolled by eastern packers who use the very small haddock in pre- 
paring it. Occasionally small haddock are not available from east- 
ern waters during the winter season, and it is then that the Latin- 
speaking peoples of California fall back upon the local packers for 
their supplies. Small snappers, of which there is never a large 
supply on this coast, are used, and the fish are hard dried and then 
packed 100 pounds in a drum. It is fortunate that the business 
is not more extensive on this coast, as it means a heavy drain on 
the young cod, which if allowed to live a year longer would be much 
enhanced in value. 
