FISHERIES OF ALASKA IN 1907, 23 
applied to the king-salmon fishery with nets. An understanding on 
this point was secured, however, and the last half of the season the 
law was quite generally obeyed. 
The proportion of red to white meated fish varies considerably at 
different places. On May 17, out of 49 king salmon taken in Auk 
Bay, 32 were white-meated and 17 red-meated fish, while of 66 fish 
taken in Taku Inlet on the same date 60 were red-meated. On June 
26, out of 67 fish caught in the inlet only 7 were white-meated fish. 
On the Alsek River, taking the season as a whole, the white-meated 
fish averaged fewer than 1in 10. In Cook Inlet the run is composed 
entirely of red-meated fish. 
CENTRAL ALASKA. 
Orca.—This cannery, owned by the Northwestern Fisheries Com- 
pany, is the farthest north, and is every year the first in all Alaska to 
begin canning. This year the run of fish began quite late and was 
not heavy at any time throughout the whole season. The cannery 
was also somewhat hampered by a shortage of labor and the scarcity 
of good coal. It was found that nearly all of the canneries in south- 
east and central Alaska suffered, some quite seriously, from the latter 
cause, there having been virtually a coal famine on the Pacific coast 
for nearly a year now. All the king salmon were turned over to a 
mild curer who was located at the cannery, but the run of this species 
was exceedingly poor, and only 10 tierces were put up. The cannery 
stopped fishing August 23, with about four-fifths of its pack put up. 
Cook Inlet.—This year, in addition to the Kasilof cannery of the 
Alaska Packers’ Association, two salteries were operated—one by the 
San Juan Fishing and Packing Company at Kenai and the other by 
Mr. J. A. Herbert at English Bay. The first-named saltery was 
started primarily for the mild curing of king salmon, and gill nets 
were employed in the fishery, but they were of 10-inch stretch mesh, 
which was found to be too large. The Kasilof cannery used 84-inch 
stretch mesh and made an exceptionally good catch of kings, all of 
which were canned. All the kings caught were red meated. After 
the close of the king-salmon season the San Juan Fishing and Packing 
Company began salting red and other species of salmon. The com- 
pany had a trap at East Foreland, on the inlet, and one on the right- 
hand side of the Kenai River, a few miles up from the mouth, while 
the Kasilof cannery operated a trap on the left-hand side of the river 
a short distance from the mouth. Mr. Herbert’s saltery was devoted 
to the salting of redand silver salmon, and seines alone were employed. 
All three plants had a very successful season. 
Kodiak.—In order to give employment during the summer months 
to as many natives as possible, the Alaska Commercial Company and 
Blodgett & Blinn furnish seines and pay $35 per 1,000 for all the red 
35670—08——4 
