[31] FISHERIES OF THE UNITED STATES. 1061 



Haddock smoking. 



Haddock (Melanogrammus ceglefinus) in house, ready for smoking'. 

 Eastport, Me. U. S. Fish Commission. 



Halibut smoking. 



Shute and Merchant's halibut smoke-houses, showing interior with 

 halibut hung up to smoke. Flakes in foreground with dried 

 flitches of halibut ready for smoking. Gloucester, Mass., 1882. 

 Photo. 2,029. U. S. Fish Commission. 



Smoked halibut industry. 



Kenches and butts of Greenland flitched halibut ready for drying 

 and smoking, in buildings of W. H. Wonson & Sons. Glou- 

 cester, Mass., 1882. Photo. 1,969. U. S. Fish Commission. 



Smoked halibut industry. 



Flitches of salted halibut on the flakes at W. H. Wonson & Sons' 

 wharf, drying before going to the smoke-house. Gloucester, 

 Mass., 1882. Photo. 1,970. U.S. Fish Commission. 



4. Preservation by brine salting. 



apparatus used in packing pickled fish. 



Mackerel packing-crib. 



Model. Used in pickling and packing mackerel. Gloucester, Mass. 

 56,961. U. S. Fish Commission. 



Mackerel culling-crib. 



Model. Used in sorting mackerel preparatory to packing in barrels 

 under the standard legal grades. Gloucester, Mass. 56,960. 

 U. S. Fish Commission. 



Mackerel knives. 



(For list of mackerel splitting knives and reamers used in prepara- 

 tion of salt mackerel, see Catalogue of Fishery Apparatus.) 



Mackerel brand-kettle. 



Iron ; cylindrical, with closed bottom and perforated sides near bot- 

 tom ; cover for top ; brass heads, or brand, of circular form, 

 with raised letters five-eighths inch long. Depth of kettle, 12 

 inches; diameter, 9 inches ; diameter of head, 6 inches. Glou- 

 cester, Mass., 1883. 57,860. U. S. Fish Commission. Used 

 for branding mackerel barrels. 



Wooden horse for branding-kettle. 



Wood ; four legs (two at each end), braced at top ; slot in top of 

 horse for branding-kettle handle. Three feet high, 3 feet long. 



