THE COD FISHERY OF ALASKA. 221 
exceedingly plentiful, and extend even as far north as Point Belcher. Oapelin (Mallotus villosus), 
as already stated, abound; great quantities of their young were taken by us in Plover Bay and on 
the Alaskan coast north of the Arctic Circle; in July the adults were swarming in Cook’s Inlet 
and in the vicinity of Kodiak. Squid, or cuttle-fish (Octopus punctatus), form one of the commonest 
and best baits for cod. Young halibut (Hippoglossus vulgaris) are everywhere abundant and much 
used. Sculpins, too, are freely employed, the two species of Hemilepidotus being most used. At 
the Shumagins the pollock, or, as it is called there, “England hake” (Pollachius chalcogrammus), 
is a very taking bait in June and July. About this time also the ‘striped fish,” or “yellow fish,” 
(Pleurogrammus monopterygius), is the favorite with the fishermen. This species schools in large 
numbers, and will follow a baited hook up to the surface of the water; in itself an excellent table 
fish, it is at the same time unexcelled as a bait for cod. Salmon are extensively used in the cod- 
"fishery, particularly around Kodiak, and I have been told that a kind of salmon trout is much 
employed in the Okhotsk. This trout may be Salvelinus malma, which I know to be abundant in 
Plover Bay, and which, on account of the large size frequently reached by it, must be very desir- 
able for the purpose. The supply of bait comes, therefore, in small part, from San Francisco; but 
the greater portion of ‘it is readily obtained on the fishing-grounds. 
In 1878 the average length of a trip to the Shumagins was four months and three days; to the 
Okhotsk, five months and seven days. The average of 1879 was about the same. 
6. CARE AND DISPOSITION OF THE QCATCH. 
FIsH-CURING.—Ice is not at all used in the Pacific cod-fishery, except occasionally mingled 
with snow, by vessels for carrying fresh herring from Petropaulski to use them in the Okhotsk. 
SaLT.—All the fleet take as the greater portion of their outgoing cargo a supply of salt, allow- 
ing about 1 ton for 1,000 fish at the first salting on board the vessel. They require, therefore, from 
30 to 200 tons each. The fish, after being split and washed on deck, are salted in bulk in the hold’ 
of the vessel and brought to San Francisco to be pickled in large butts and kept until wanted for 
the market, when they are taken out and dried half a day or so on flakes, and are then ready for 
sale. The resalting in San Francisco requires about 1 ton of salt for 5,000 fish. On their arrival 
from the fishing-grounds the fish are carefully washed, and the black peritoneum, or “nape,” is re- 
moved before putting them into the butts. The vats or butts hold from 1 to 14 tons each. At the 
Pirate Cove station Mr. Devine uses about a ton of Carmen Island salt to 1,000 fish. The fish are 
kenched in a large warehouse, as many as possible being put into a kench in order to economize 
space. Some of the cod, according to Mr. Devine, seem to be more watery than the average of the 
Eastern, and lose two-thirds in curing. Only large fish are kenched here; small fish are pickled. 
There is at least one place in Alaska where codfish have been successfully “made”—that is, fully 
prepared to be put upon the market. The Western Fur and Trading Company of San Francisco 
had prepared for them by Capt. H. R. Bowen, at Saint Paul, Kodiak, in the summer of 1880, 30 
100-pound boxes of dried cod and 350 boxes of boneless cod of 30 pounds each. This was done by 
way of experiment. In conversation with Captain Bowen and his father, D. R. Bowen, I was told 
that the cod can be made equal to the best Eastern fish if they are handled.in the same way. Mr. 
D. R. Bowen has had twenty-five years experience in the Cape Ann fisheries, and his opinion is 
entitled to consideration. He says the cod dry better and more quickly at Saint Paul in a westerly 
wind than they will in San Francisco; they will dry without a bit of salt. Even the salmon will 
dry without salt there. ‘Take the season through,” said Mr. Bowen, “I can take and make fish 
as well here as in Gloucester. They will dry the same as stock-fish in Norway.” There are Nor- 
wegians aboard the vessel commanded by Captain Bowen who are thoroughly acquainted with the 
