THE COD FISHERY OF ALASKA. 221 



exceedingly plentiful, and extend even as far north as Point Belcher. Capelin (Mallotus villostis), 

 as already stated, abound ; great quantities of their young were taken by us in Plover Bay and on 

 the Alaskan coast north of the Arctic Circle; in July the adults were swarming in Cook's Inlet 

 and in the vicinity of Kodiak. Squid, or cuttie-flsh (Octopus punctatus), form one of the commonest 

 and best baits for cod. Young halibut (Eippoglossus vulgaris) are everywhere abundant and much 

 used. Sculpins, too, are freely employed, the two species of Eemilepidotus being most used. At 

 the Shumagins the pollock, or, as it is called there, "England hake" (Pollachius chalcogrammus), 

 is a very taking bait in June and July. About this time also the "striped fish," or " yellow fish," 

 (Pleurogrammus monopicrygius), is the favorite with The fishermen. This species schools in large 

 numbers, and will follow a baited hook up to the surface of the water; in itself an excellent table 

 fish, it is at the same time unexcelled as a bait for cod. Salmon are extensively used in the cod- 

 tishery, particularly around Kodiak, and I have been told that a kind of salmon trout is much 

 employed in the Okhotsk. This trout rnay be Salvelinus malma, which I know to be abundant in 

 Plover Bay, and which, on account of the large size frequently reached by it, must be very desir- 

 able for the purpose. The supply of bait comes, therefore, in small part, from San Francisco; but 

 the greater portion of it is readily obtained on the fishing-grounds. 



In 1878 the average length of a trip to the Shuraagins was four months and three days; to the 

 Okhotsk, five mouths and seven days. The average of 1879 was about the same. 



6. CAKE AND DISPOSITION OF THE CATCH. 



Fisn CUEING. Ice is not at all used in the Pacific cod-fishery, except occasionally mingled 

 with snow, by vessels for carrying fresh herring from Petropaulski to use them in the Okhotsk. 



SALT. All the fleet take as the greater portion of their outgoing cargo a supply of salt, allow- 

 ing about.l ton for 1,000 fish at the first salting on board the vessel. . They require, therefore, from 

 30 to 200 tons each. The fish, after being split and washed on deck, are salted in bulk in the hold 

 of the vessel and brought to San Francisco to be pickled in large butts and kept until wanted for 

 the market, when they are taken out and dried half a day or so on flakes, and are then ready for 

 sale. The resaltiug in San Francisco requires about 1 ton of salt for 5,000 fish. On their arrival 

 from the fishing-grounds the fish are carefully washed, and the black peritoneum, or "nape," is re- 

 moved before putting them into the butts. The vats or butts hold from 1 to 14 tons each. At the 

 Pirate Cove station Mr. Devine uses about a ton of Carmen Island salt to 1,000 h'sh. The fish are 

 kenched in a large warehouse, as many as possible being put into a kench in order to economize 

 space. Some of the cod, according to Mr. Deviue, seem to be more watery than the average of the 

 Eastern, and lose two-thirds in curing. Only large fish are keuched here; small fish are pickled. 

 There is at least one place in Alaska where codfish have been successfully "made" that is, fully 

 prepared to be put upon the market. The Western Fur and Trading Company of San Francisco 

 had prepared for them by Capt. H. E. Bowen, at Saint Paul, Kodiak, in the summer of 1880, 30 

 100- pound boxes of dried cod and 350 boxes of boneless cod of 30 pounds each. This was done by 

 way of experiment, lu conversation with Captain Bowen and his father, D. E. Bowen, I was told 

 that the cod can be made equal to the best Eastern fish if they are handled in the same way. Mr. 

 D. R. Bowen has had twenty-five years experience in the Cape Ann fisheries, and his opinion is 

 entitled to consideration. He says the cod dry bettor and more quickly at Saint Paul in a westerly 

 wind than they will in Han Francisco; they will dry without a bit of salt. Even the salmon will 

 dry without salt there. "Take the season through,'' said -Mr. Bowen, "I can take and make fish 

 as well here as in Gloucester. They will dry the same as stock-fish in Norway." There are Nor- 

 wegians aboard the vessel commanded by Captain Bowen who are thoroughly acquainted with tho 



