316 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 



SPEARS. 



Spears seem to be used rather extensively, in tLe clear, shallow upper 

 waters of many of the rivers, for obtaining salmon as they approach 

 their spawning-grounds. The fish so taken are, naturally, not in the 

 best condition for food, nor are they sought by this means for com- 

 mercial purposes, unless it be to supply a local demand. The Indians 

 follow this method most, but white settlers also employ it where they 

 have the opportunity to do so, and often in this way add greatly to 

 their stock of food. In some localities the catch must be relatively 

 rather large, as is known to be the case in the upper waters of the 

 Skagit River. Besides the ordinary form of spear, a gaff is also fre- 

 quently employed, the handle to either one being sometimes made of 

 extra length to permit of its being used from the banks of a stream. 

 Under favorable circumstances it is said to be possible to select from 

 the fish, as tliey pass by, the particular species that is most desired or 

 the more robust and healthy individuals. 



DISPOSITION OF THE SALMON CATCH. 



Until quite recently this region has occupied, from the standpoint of 

 trade, a position of comparative isolation which the completion of 

 railroads has only partly overcome, owing to its distance from large 

 consuming centers. In the development of the salmon fishery and the 

 disposition of the catch it has, therefore, been necessary to resort to 

 methods of preparation which would insure the preservation of the 

 product for indefinite periods. Salting naturally came first, followed 

 by canning, while now the shipping of fresh salmon is a rapidly growing 

 business. 



The salting process was introduced at the beginning of the century 

 by the Northwest Company and afterwards continued by the Hudson 

 Bay Company, primarily for the purpose of providing a winter stock 

 for the use of their employees and for local sale. As the facilities for 

 shipping opened up, an export trade began, which finally reached large 

 proportions and has long constituted an important feature of the salmon 

 industry on both sides of the boundary line. Requiring little outfit, 

 this branch has been engaged in by men of small means as well as by 

 establishments having considerable capital. While both the quinnat 

 and sockeye are utilized in this way, the greater part of the output 

 consists of the cheaper grades of salmon. The product is mostly dis- 

 posed of to the eastern United States and to Australia, the Hawaiian 

 Islands, China, and Japan. 



The smoking of salmon was also begun in British Columbia at an 

 early date and was subsequently taken up in Washington, but the 

 quantity prepared in this way has always been small. 



Canning presented a somewhat more refined method of preparation, 

 the product of which soon gained great and world-wide popularity. 

 The growth of this particular branch of the fishery was quite rapid 



