414 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
DRY-SALTED BARRACUDA AND BONITO. 
On the southern coast of Califoruia, in the vicinity of San Diego, from 150,000 to 
300.000 pounds of barracuda {Sphyrama argentea), about half that quantity of bonito 
(Sarda chilensis), and some yellow-tail or amber-fish {Seriola dorsalis) are annually 
dry-salted and sold in the markets at 3 or 4 cents iier pound. As soon as practicable 
after they are removed from the water, they are split down the belly and dressed like 
cod, only the backbone is not usually removed, aud heavily salted in keuches similar 
to those on the New England coast. When the weather is favorable the fish are 
washed and spread on drying flakes, the cure being completed in two or three days in 
case of barracuda, while a greater length of time is usually required for bonito. 100 
pounds of round fish make about 50 pounds dried. When properly cured barracuda 
present an inviting appearance, being white and dry, and the flavor is excellent; but 
most of the California product is said to be dark in color and with a strong flavor, 
due probably to faulty methods of curing. 
CHINESE SHRIMP AND FISH DRYING. 
In the Barataria region in Louisiana, along the shores of San Francisco Bay in 
California, and at other points on the Pacific coast, there are camps of Chinamen whose 
principal occupation is the drying of shrimp and fish, mainly for Oriental markets. 
Their output also includes miscellaneous varieties of fish, oysters, squid, etc., the 
aggregate annual product amounting to about $100,000 in value. 
The drying of shrimp was begun in Louisiana in 1873 by Chin Kee, whose plant 
was located on the western bank of the Mississippi Elver opposite New Orleans. The 
following season he moved to Bayou Dupont, near tlie head of Grand Lake, about 80 
miles below New Orleans. In 1880 a second establishment or ‘‘platform” was built near 
Bayou Cabauage. A third platform was built in 1885 at Bayou Andre. The business 
continued fairly prosperous until 1893, when the severe storm in October completely 
destroyed the Bayou Andre platform and camps and severely damaged the other 
two platforms. The latter, however, were immediately repaired, aud in 1897 another 
platform was erected about a mile above Cabauage. 
These shrimp-drying establishments consist of a large platform, on which shrimp 
are dried, the necessary furuaces and kettles for boiling, warehouses, living apartments, 
storehouses, wharfage, apparatus, etc. The platforms range in area from 25,000 to 
80.000 square feet, and are substantially built of pine boards 1 inch thick with close 
joints. The number of employees at each establishment ranges from G to 12. 
Prior to 188G the shrimp were boiled in kettles over open fires, but since that date 
greater neatness aud economy of fuel have beeu secured by the use of a grate with a 
chimney, somewhat similar to the old form of sugar-boiling. The kettles over the 
grates are 5 feet long, 4 feet wide, and 18 inches deep, with a division in the center. 
The shrimp are received from the fishermen each day, thus iusuring their fresh- 
ness and rendering the use of ice unnecessary. Prior to 1888 the price paid was 80 
cents per basket, containing about 84 pounds; but since that date the price has been 
uniformly G5 cents per basket. When measured and received from the boats, the 
shrimp are rinsed and placed with water and the necessary quantity of salt in the 
kettles, each kettle holding about 5 baskets of shrimp. About 4 or 5 pounds of salt 
are used for boiling 100 pounds of shrimp, Liverpool salt being preferred, but coarse 
American salt is also used. . 
