PACIFIC COD FISHERIES. 69 
the colder portion of the year to this work, while a few individuals 
occasionally have put up varying quantities. 
In preparing stockfish the fish are split in the regular way to a 
spot a little below the vent. The backbone is then removed and the 
fish spht into two equal halves as far as the first cut extended. 
Snappers are sometimes merely gutted. 
The drying yard comprises a network of wires running from 
crosspieces nailed onto uprights. The fish are hung over these wires, 
flesh side in, and supported by the undivided portion of the tail. 
Here they are allowed to cure in the sun and wind, no salt at all 
being used, sometimes for as long as six or seven weeks, the length 
of time depending upon how much moisture there is in the atmos- 
phere. During long-continued rains the fish are stored under cover, 
but it does not hurt them to remain out during ordinary rains. 
When bone-dry the fish are stowed away in dry, cool houses, and 
when shipped are bound by wires into bales. 
This work is carried on in winter, which is the only season when 
comparatively dry, cold weather is experienced in the Shumagins. 
In shipping and storing these fish great care must be exercised to 
see that they are not placed in a damp room, or that anything damp 
comes in contact with them, as in that event they will become slimy. 
Fish prepared in this manner will keep for a much longer period 
‘than when prepared by any other method. It is much practiced by 
the Norwegians. 
When desired for the table a sufficient number are put to soak in 
water and remain there four to five days, the water being changed 
every day. When of the desired softness the fish are put in fresh 
water with some lye and allowed to remain about 24 hours. The lye 
cuts the slime from the fish and gives it an added flavor. 
Tongues.—Cod tongues are saved whenever possible. On the ves- 
sels one of the dress gang usually cuts them out, while at the stations 
some one other than a regular fisherman usually does this work. A 
cod’s tongue is attached to the lower jaw, and when cut out includes 
all that part of the jaw lying inside the jawbone. When cutting 
tongues the operator takes hold of the fish by the back of the head. 
using the eyes for finger holds. As he lifts the fish by the head 
its mouth usually falls open, then with his other hand he cuts the 
tongue loose on the sides with a sharp knife, then cuts loose the lower 
end along the curving bone forming the back part of the lower jaw. 
The tongue is then hanging by a thin strip at the forward end of the 
jaw, from whence it is torn loose by the hand. The tongues are cured 
loosely in barrels with salt, and after being thoroughly struck are 
packed in barrels holding 200 pounds, which are headed up, after 
which a strong brine is added through the bung. They are sold in 
86497°—17-—30 
