﻿86 
  ALASKA 
  FISHERIES 
  AND 
  FUR 
  INDUSTRIES, 
  1913. 
  

  

  Briefly 
  stated, 
  the 
  idea 
  is 
  to 
  equip 
  gill-net 
  boats, 
  trap 
  scows, 
  and 
  

   transporting 
  lighters 
  with 
  stout 
  bags 
  made 
  of 
  heavy 
  netting, 
  the 
  

   upper 
  edges 
  of 
  which 
  are 
  strongly 
  reinforced 
  by 
  bolt 
  roping, 
  so 
  that 
  

   the 
  entire 
  contents 
  of 
  a 
  compartment 
  may 
  be 
  lifted 
  at 
  a 
  single 
  opera- 
  

   tion. 
  In 
  gill-net 
  boats 
  the 
  bags 
  will 
  hang 
  by 
  their 
  upper 
  meshes 
  

   over 
  short 
  pins 
  set 
  in 
  the 
  gunwales 
  and 
  thwarts 
  ; 
  in 
  scows 
  and 
  lighters 
  

   they 
  will 
  secure 
  to 
  iron 
  rods 
  set 
  into 
  stanchions, 
  forming 
  compart- 
  

   ments 
  of 
  convenient 
  size, 
  each 
  holding 
  probably 
  not 
  to 
  exceed 
  1,000 
  

   red 
  salmon. 
  For 
  removing 
  salmon 
  from 
  drag 
  seines 
  a 
  light, 
  port- 
  

   able 
  gallows 
  from 
  which 
  to 
  operate 
  a 
  hand 
  brail 
  is 
  suggested. 
  Sal- 
  

   mon 
  are 
  almost 
  invariably 
  ahve 
  when 
  drawn 
  ashore 
  in 
  this 
  class 
  of 
  

   nets, 
  and 
  it 
  is 
  difficult 
  to 
  pew 
  an 
  individual 
  fish 
  in 
  the 
  head 
  or 
  tail 
  

   even 
  when 
  an 
  effort 
  is 
  made 
  to 
  do 
  so. 
  The 
  necessity 
  of 
  avoiding 
  it, 
  

   however, 
  is 
  apparent, 
  as 
  at 
  this 
  time 
  every 
  stab 
  made 
  with 
  a 
  pew 
  

   leaves 
  an 
  ugly 
  mark 
  in 
  the 
  flesh 
  which 
  shows 
  plainly 
  in 
  the 
  canned 
  

  

  product. 
  

  

  Processing 
  Canned 
  SIalmon. 
  

  

  Since 
  the 
  more 
  or 
  less 
  general 
  adoption 
  of 
  the 
  so-called 
  sanitary 
  

   can 
  in 
  Alaska, 
  beginning 
  in 
  1911, 
  there 
  has 
  been 
  much 
  discussion 
  of 
  

   new 
  elements 
  of 
  processing, 
  such 
  as 
  time 
  of 
  cooking, 
  temperature, 
  

   length 
  of 
  exhaust, 
  and 
  other 
  important 
  })oints. 
  Out 
  of 
  this 
  discus- 
  

   sion 
  and 
  resultant 
  activity 
  there 
  has 
  grown 
  a 
  standard 
  of 
  finished 
  

   product 
  quite 
  satisfactory 
  to 
  both 
  producer 
  and 
  consumer. 
  Cans 
  

   have 
  been 
  improved, 
  new 
  machinery 
  has 
  been 
  perfected, 
  cannery 
  

   men 
  say 
  that 
  stale 
  or 
  slightly 
  sour 
  fish 
  can 
  not 
  be 
  packed 
  success- 
  

   fully 
  in 
  the 
  improved 
  sanitary 
  cans, 
  and 
  in 
  fact 
  the 
  whole 
  operation 
  

   of 
  salmon 
  packing 
  has 
  made 
  notable 
  advances 
  along 
  scientific 
  and 
  

   carefuUy 
  thought-out 
  lines. 
  But 
  the 
  end 
  of 
  development, 
  particu- 
  

   larly 
  from 
  the 
  producers' 
  point 
  of 
  view, 
  has 
  by 
  no 
  means 
  been 
  

   reached. 
  Processing 
  methods 
  and 
  the 
  machinery 
  used 
  in 
  connec- 
  

   tion 
  therewith 
  are 
  still 
  in 
  a 
  state 
  of 
  transition. 
  

  

  The 
  two 
  general 
  classes 
  of 
  processing 
  canned 
  salmon 
  now 
  followed 
  

   are 
  commonly 
  termed 
  the 
  sanitary 
  and 
  old-style 
  methods. 
  There 
  is 
  

   also 
  a 
  modified 
  system 
  now 
  somewhat 
  in 
  vogue 
  which 
  combines 
  the 
  

   old 
  style 
  of 
  can 
  with 
  the 
  more 
  modern 
  method 
  of 
  exhausting 
  and 
  

   cooking. 
  

  

  Of 
  the 
  canneries 
  operated 
  in 
  Alaska, 
  52 
  per 
  cent 
  have 
  installed 
  

   the 
  so-called 
  sanitary 
  machinery. 
  In 
  southeast 
  and 
  central 
  Alaska 
  

   there 
  is 
  approximately 
  an 
  equal 
  division 
  as 
  to 
  the 
  number 
  using 
  the 
  

   new 
  and 
  old 
  styles, 
  but 
  in 
  western 
  Alaska 
  there 
  is 
  a 
  pronounced 
  

   leaning 
  in 
  favor 
  of 
  the 
  sanitary 
  type. 
  

  

  The 
  principle 
  of 
  rendering 
  the 
  flesh 
  of 
  salmon 
  or 
  other 
  fish 
  sterile 
  

   and 
  capable 
  of 
  being 
  kept 
  in 
  a 
  condition 
  fit 
  for 
  human 
  consumption 
  

   for 
  an 
  indefinite 
  })eriod 
  consists 
  simply 
  of 
  treating 
  with 
  heat 
  to 
  a 
  

   degree 
  and 
  for 
  a 
  length 
  of 
  time 
  sufficient 
  to 
  destroy 
  completely 
  aU 
  

  

  