434 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
The general method of preparing the larger fishes is as follows: 
The fish are split open from the back, except in the case of the opelu, 
which is opened from the belly, and the entrails removed. The fish 
are not washed before salting, as it softens them and they are apt to 
spoil. The larger fishes are scored along the side. They are then 
lightly salted and put in a container, where they are allowed to remain 
over night. In the morning the fish are taken out, the salt shaken 
off of them, and they are then put in a pan of fresh water and the salt 
thoroughly washed off, after which they are placed upon rude racks or 
boards, covered with cocoanut leaves, and allowed to remain there until 
the sun thoroughly dries them. . They are put under cover at night. 
When thus prepared they will keep for some time. Opelu, amaama, 
akule, and aku are the species usually preserved in this manner. 
In preparing the ahi (albacore) it is cut up in squares of about a 
pound each. These pieces are not scored at some places, owing to 
blowflies, but where the blowfly is not common they are scored. The 
pieces are kneaded in salt until almost as round as a baseball and 
are then put out to dry. 
A considerable quantity of amaama was dried on Kauai during 1901, 
but it was all condemned when it reached the Honolulu market, owing 
to the alleged careless manner in which it had been prepared. It is 
very probable that with proper care a considerable trade could be 
built up by the fishermen who live in localities from whence fresh fish 
‘an not be shipped. 
Limu (Algx).—The natives are great lovers of limu, and the gather- 
ing of it for market forms quite a profitable business for numbers of 
women and children. In preparing it for market it is rolled into a ball 
2 or 3 inches in diameter, the water squeezed out, and a little salt 
sprinkled on it. Many varieties of limu are found around the islands, 
but only a few are used for food. Among these are limu lipoa, limu 
eleele, imu pakaeleawaa, limu mananea, limu lipeepee, limu lipaakai. 
FISH MARKETS AND THE HANDLING OF FISHERY PRODUCTS. 
There are six fish-market houses on the islands, one each at Honolulu 
(Oahu), Hilo (Hawaii), and Wailuku (Maui) and three at Labina (Maui). 
In addition, peddlers, with small carts and on the backs of jackasses, 
retail fish throughout the sections of inhabited country which are not 
convenient to the markets or to the fisheries. There is great room for 
development in this part of the business, however, as the inhabitants 
of some of the more inaccessible villages rarely have an opportunity 
to purchase fresh fish. 
HONOLULU. 
Previous to 1851 the only market for tne sale of fish, vegetables, 
etc., was an open space in the vicinity of the present location of the 
Honolulu Iron Works. In 1851 the first regular market house for the 
