﻿FISHERY 
  INDUSTRIES. 
  115 
  

  

  strate 
  these 
  specialties, 
  a 
  good 
  trade 
  ought 
  to 
  be 
  built 
  up. 
  The 
  Re- 
  

   villa 
  Fish 
  Products 
  Co. 
  did 
  not 
  operate 
  during 
  the 
  season 
  of 
  1913. 
  

  

  Another 
  special 
  product 
  that 
  might 
  be 
  prepared 
  is 
  salmon 
  caviare. 
  

   The 
  process 
  involved 
  consists 
  of 
  salting, 
  screening, 
  and 
  packing 
  the 
  

   roe 
  in 
  glass 
  jars 
  with 
  a 
  tin 
  top, 
  or 
  in 
  other 
  suitable 
  containers. 
  A 
  

   wholesome 
  product 
  can 
  be 
  prepared 
  profitably 
  and 
  at 
  a 
  price 
  that 
  will 
  

   put 
  it 
  within 
  common 
  reach. 
  A 
  small 
  quantity 
  was 
  prepared 
  this 
  

  

  year. 
  

  

  Kippered 
  Salmon. 
  

  

  A 
  field 
  which 
  would 
  seem 
  susceptible 
  of 
  profitable 
  and 
  extensive 
  

   expansion, 
  particularly 
  in 
  southeast 
  Alaska, 
  is 
  the 
  smoking 
  or 
  kipper- 
  

   ing 
  of 
  salmon, 
  perhaps 
  largely 
  the 
  wliite-meated 
  fish. 
  Neither 
  as 
  a 
  

   mild-cured 
  nor 
  as 
  a 
  canned 
  product 
  does 
  the 
  white 
  king 
  command 
  a 
  

   price 
  commensurate 
  with 
  its 
  real 
  value 
  as 
  compared 
  with 
  its 
  more 
  

   favored 
  kin 
  of 
  higher 
  color. 
  Therefore, 
  in 
  casting 
  about 
  for 
  means 
  

   of 
  utihzing 
  the 
  white 
  king 
  to 
  better 
  advantage, 
  consideration 
  might 
  

   weU 
  be 
  given 
  the 
  plan 
  of 
  preparing 
  a 
  smoked 
  or 
  kippered 
  product. 
  

   A 
  ready 
  market 
  is 
  assured. 
  

  

  Last 
  year 
  WilHam 
  E. 
  Lloyd, 
  of 
  Wrangell, 
  prepared 
  a 
  limited 
  

   amount 
  of 
  tliis 
  very 
  palatable 
  salmon 
  product, 
  and 
  this 
  year 
  the 
  work 
  

   was 
  prosecuted 
  somewhat 
  more 
  vigorously. 
  Local 
  demands 
  are 
  

   about 
  all 
  that 
  have 
  been 
  taken 
  account 
  of 
  so 
  far. 
  This 
  season 
  C. 
  B. 
  

   Ferguson, 
  of 
  Craig, 
  smoked 
  5,900 
  pounds 
  of 
  salmon, 
  valued 
  at 
  $498. 
  

  

  As 
  a 
  feature 
  of 
  its 
  new 
  plant 
  at 
  Juneau, 
  the 
  Juneau 
  Cold 
  Storage 
  

   Co. 
  has 
  installed 
  a 
  large 
  and 
  substantial 
  smokehouse, 
  where 
  it 
  is 
  

   intended 
  to 
  prepare 
  various 
  kippered 
  products. 
  

  

  Dry 
  Salt 
  Salmon. 
  

  

  At 
  M. 
  E. 
  Lane's 
  saltery 
  at 
  Union 
  Bay, 
  100,000 
  pounds 
  of 
  pink 
  and 
  

   chum 
  salmon 
  backs 
  were 
  dry-salted 
  for 
  the 
  oriental 
  market. 
  This 
  

   work 
  was 
  incidental 
  to 
  the 
  salting 
  of 
  beUies, 
  and 
  was 
  adopted 
  as 
  a 
  

   means 
  of 
  utilizing 
  the 
  backs. 
  The 
  Admiralty 
  Trading 
  Co. 
  dry-salted 
  

   5,282 
  pounds 
  of 
  chum 
  salmon, 
  and 
  at 
  Metlakahtla 
  16,000 
  pounds 
  of 
  

   pink 
  backs 
  were 
  similarly 
  prepared 
  by 
  John 
  Davis. 
  The 
  total 
  value 
  

   ©f 
  the 
  dry 
  salt 
  salmon 
  products 
  this 
  year 
  was 
  SI, 
  235. 
  

  

  Salmon 
  Fishing 
  on 
  the 
  Yukon. 
  

  

  Salmon 
  constitutes 
  the 
  principal 
  diet 
  of 
  many 
  of 
  the 
  natives 
  of 
  

   interior 
  Alaska. 
  Without 
  the 
  sahuon 
  run 
  to 
  depend 
  upon, 
  the 
  lower 
  

   Yukon 
  natives 
  could 
  not 
  exist, 
  as 
  there 
  is 
  but 
  little 
  other 
  food 
  obtain- 
  

   able. 
  On 
  the 
  Yukon 
  above 
  Koki-ines, 
  and 
  on 
  the 
  Tanana, 
  the 
  natives 
  

   also 
  live 
  principally 
  upon 
  salmon, 
  but 
  they 
  have 
  in 
  addition 
  a 
  variety 
  

   of 
  big 
  game 
  with 
  which 
  the 
  salmon 
  diet 
  may 
  be 
  supplemented. 
  Dur- 
  

   ing 
  their 
  long 
  journey 
  up 
  the 
  Yukon, 
  as 
  far 
  as 
  the 
  Tanana 
  and 
  other 
  

   tributary 
  streams, 
  the 
  salmon 
  as 
  a 
  rule 
  become 
  quite 
  thin 
  and 
  the 
  

  

  