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so that it is thoroughly cleaned. The fish is then packed in the 
cans, which are soldered as they pass along a belt to the test tanks. 
These are large tanks in which the cans are submerged so as to 
detect any defect in sealing. Should bubbles rise the defective cans 
are set aside. Next the cans are placed in a retort where they are 
subjected to a high degree of heat, which thoroughly cooks the fish. 
After the cooking the cans are conveyed to the labelling and pack- 
ing rooms where they are made ready for shipping. In every stage 
from its capture to its final cooking, the fish is carefully 
kept from contamination, every possible precaution being taken to 
ensure cleanliness. 
THE HALIBUT. 
Next in economic importance to the salmon is the halibut 
(Hippoglossus Vulgaris), which belongs to the flounder family, 
and is found in great numbers in the North Pacific. Three varieties 
of the fish are found in British Columbia waters, viz.:—The Arrow- 
toothed, the Montery or Bastard, and the Common halibut, which 
is the most numerous and the only one of the three caught in 
large quantities. The common halibut is found all along the Coast, 
from Behring Strait as far south as San Francisco, its centre of 
abundance being, according to some authorities, the Gulf of 
Alaska, in the vicinity of Kadiak and the Shumagin Islands, where 
extensive banks exist which furnish a favourite habitat for the big, 
flat fish. These banks, however, have not been fished over to any 
extent, as the fishermen find an abundant catch at much more 
convenient distances from markets and shipping points. A very 
large bank lies off Cape Flattery, at the mouth of Juan de Fuca 
Strait, which is a favourite fishing ground during the summer. In 
winter the fishing is done farther north, in the more sheltered 
channels, and in Dixon Entrance and Hecate Strait, where the fish 
is very plentiful and of superior quality. Samples are taken which 
weigh up to 300 pounds and measure 5 and 6 feet in length, but 
the average size, and that most esteemed, is about 60 pounds. 
The halibut fishery employs quite a large fleet of schooners and 
several steamers, which make their home ports at Vancouver, 
Seattle and Tacoma, the great bulk of the catch being marketed in 
the United States. 
On The Banks. 
The method of fishing for halibut from schooners is practically 
the same as on the Atlantic coast, for, with few exceptions, all 
the men in the business got their training on the Atlantic halibut 
banks. The schooners used on this Coast are smaller, as a rule, 
