20 HISTORY AND METHODS OF THE FISHERIES. 
this, and every layer of halibut is covered with 4 inches of fine ice, previous to which the bellies 
and heads are also filled with the finest ice. The fish are packed in the pens in the same manner 
as by Gloucester fishermen—half a tier heads out, the other half heads in toward the vessel’s 
side, and overlapping each other; but on these vessels more care is observed to prevent the tails 
or any other portion of them coming in contact with the wood of the sides of the pens or the ceiling 
of the vessels. After the pens are filled the fish are covered with ice varying from 6 to 12 inches 
in thickness. All, or at least most, of the sound fishermen pack their halibut square, next to the 
side of the vessel, and not to conform to the shape of the bilge, filling in behind the fish with ice.” 
It is claimed that halibut packed in this manner can be kept in good condition from three to 
five weeks, and the New London men think there is considerable advantage in cleaning the fish 
with scrubbing-brushes or brooms that are made of coir, which they believe is far better for this 
work than the hickory and oak brooms in common use by the Gloucester fishermen. The advan- 
tages that might be derived from having different scrubbing-brooms, and in adopting the method 
(in summer) of putting a layer of unbroken ice in the bottom of a pen, is worthy of the careful 
consideration of all interested in this business ; but the experience of the Gloucester fishermen has 
taught them that no beneficial results can be obtained by putting ice between tiers of fish; indeed, 
it is believed that halibut so iced will soon grow “sour.” : 
EARLY METHODS.—The fishermen who first went to George’s for halibut did not “blood” the 
fish or scrub them, thinking it would be an inj ury instead of a benefit. Instances have occurred 
where a full fare has been caught in one day on that bank, and a fair and strong breeze springing 
up about the time the day’s fishing was completed, the halibut were thrown into the hold and taken 
to market (either Boston or Gloucester) before they were dressed. At such times the passage was 
usually made in less than twenty hours, and the weather was too rough to take the fish on deck. 
In the beginning of the George’s fishery the halibut were simply eviscerated and thrown in the hold, 
on the stone ballast; but as it was found that those underneath, when treated in this manner, had 
a “jammed up” appearance the fishermen next resorted _to the expedient of driving spikes and 
ring-bolts on the side of the hold, just under the deck, and to these the first fish were hung up by 
their tails. The next expedient tried was to keep them alive in well-smacks, after which came the 
ice and the present system of keeping fish by refrigeration. At first, however, no attempt was 
made to ice halibut, as that term is now understood, they being simply thrown down on the plat- 
form of the hold, the fishermen of that day believing that a small amount of ice stored in one part 
of the ice-house, to “keep the fish cool,” was all that was necessary for their preservation. They 
were firmly convinced that halibut would soon spoil if packed in ice in the style of the present day. 
7. THE RUN FOR THE MARKET. 
In the chapter on the dangers to which the fishermen and their vessels are exposed consider- 
able space was devoted to describing the peculiar risks taken by the halibut fishermen in running 
from the fishing grounds to the market, and in the logs of two voyages, which are appended to 
this chapter, are mentioned a series of experiences such as are ordinarily met with every winter by 
the crew of every Gloucester halibut vessel. 
As has already been remarked, no class of fishermen take greater risks than those of whom we 
are now writing. The vessel once loaded with fish everything is made subordinate to the desire 
to reach home in as short time as possible. There is a strong emulation between the crews of the 
different vessels, each desiring to get the biggest trip of fish in the shortest time; the professional 
reputation of the skipper and the crew as well as their profits depend upon accomplishments of this 
kind. In addition to this motive there is the still stronger one of getting to market in advance of 
