THE FISHERIES OF ALASKA IN 1906. 53 



(3) Wlien pickled they will not keep so long in good condition as 

 the Atlantic herrmg, and could not therefore compete with properly 

 pickled Atlantic herring. 



As the eastern fishermen find it difficult to supply their o^vn mar- 

 kets, there is no reason why, when proper methods of packing are 

 followed, a large trade in Pacific coast herring should not be built 

 up, and in this Alaska ought to be the chief participator. There is a 

 stead}^ demand in Australia and China, the Straits Settlements, and 

 elsewhere in Asia for pickled herrmg. If a determined effort were 

 made, the Pacific coast dealers could undoubtedly supply a good part 

 of this market. 



During the winter of 1905-6 one of the canneries at New West- 

 minster, British Columbia, as an experiment put up a considerable 

 quantity of herring m hermetically sealed cans. Should this product 

 meet with favor it would be more profitable than salt herrmg, and 

 salmon canneries could be utilized in canning herring at times when 

 they would otherwise be idle. 



The Juneau Packing Company, of Juneau, has a well-equipped 

 smokehouse, where it smokes a considerable quantity of herring each 

 year. The same company has also a plant for the canning of sardines, 

 but, owing to the lack of sufficient cheap labor and the low prices of 

 this product during the last two years, has not operated the plant 

 since 1904. 



STATISTICS. 



During the year 1906 there were 8 firms and individuals regularly 

 engaged in the packing of herring in Southeast Alaska, while a new 

 firm engaged in some experimental work in Chignik Bay, Central 

 Alaska. These plants employed 13 shoresmen and 48 fishermen; 

 used 14 seines, valued at $2,150, 9 gill nets, valued at $900, 1 trap, 

 valued at $1,500, and 31 boats, valued at $1,345. The prepared 

 products were as follows: 785 half barrels, valued at $1,963, and 1,055 

 barrels, valued at $7,130, salted for food; 2,200 barrels of fresh herring, 

 valued at $2,200, and 4,450 barrels of salted herring, valued at 

 $9,075, for bait; and 67,249 pounds of smoked herring, valued at 

 $2,219. 



The herring salted for food will run from 500 to 700 fish to the 

 barrel, wdiile those salted for bait are much smaller, running from 

 900 to 1,200 to the barrel. The salted bait is generally put up duruig 

 the summer months, and the fish are usually dumped whole into a 

 barrel, about 50 pounds of salt being sprinkled upon them. WliUe 

 the halibut fishery is at its height during the winter months, the 

 herring are generally furnished fresh, just as they come from the water. 

 The barrel is not included in the purchase price with either fresh or 

 salted bait. 



