464 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
Aside from the first cost of the fish aud the cost of plant, superintendence, etc., 
the expense in preparing pickled Great Lakes fish is about the same for the various 
species and approximates 69 cents,per package of 100 pounds, divided as follows : 
Labor in dressing and salting $0. 12 
Salt in striking and packing 07 
Labor in packing, coopering, etc 08 
Barrel 42 
Whitefish are generally divided into three grades — Nos. 1, 2, and 3. In the first 
class are placed all weighing 2 pounds and over; No. 2 includes all weighing between 
1 and 2, and No. 3 includes all under 1 pound in weight. 
Prior to 1891 there was only one grade of trout, but it has since been cus- 
tomary to brand trout weighing 1^ pounds or more as No. 1 aud all under that 
weight as No. 2. 
BRINE-SALTED HALIBUT FINS. 
The strips of flesh attached to the inner bones of the dorsal and ventral fins of 
the halibut are cut off in dressing these fish for use by the smokers, and are subse- 
quently pickled; but in case of the fresh-halibut trade the fins are not removed, but 
are shipped with the fish. In dressing halibut for the smokehouses, the “ feathers” 
or “ fly” of the fins are first cut away, then with the point of the fletching knife the 
skin is cut on each side of the flu about 2 inches from the edge, and by a sharp 
stroke near the tail that end is separated, and catching hold thereof the whole fin 
is pulled off, the two fins representing about 3 or 4 per cent of the weight of the 
round halibut. They are placed in tiers in tight barrels, with salt sprinkled in the 
bottom and over each layer, about 1 bushel of salt being used to each 200 pounds. 
On being lauded from the vessel the pickled fins are frequently repacked in half- 
barrels and other small packages, and they are used mostly as ship stores. 
Several years ago pickled-halibut fins sold at $8 to $10 per barrel of 200 pounds, 
but the price gradually decreased to about half that amount. In 1898 they sold at 
about $8. This fiuctuation is due to the fact that during the Iceland fishery a large 
percentage of the halibut were too small to warrant saving the fins, aud the demand 
for ship stores being good, the market was not overstocked. When the Iceland 
fishery was abandoned for Bacalieu and other western banks the average size of the 
fish caught was much increased, so that many more fins were salted. This, together 
with a decreasing demand, greatly overstocked the market and ran the price down 
very low, so that in 1897 and 1898 very few vessels saved the fins. The small product 
resulted in equalizing the suiiply aud demand, and in 1898 the price was advanced to 
nearly its former standing. 
MISCELLANEOUS BRINE-SALTING. 
All along the coast of the United States a small local business is carried on in 
pickling fish for use during the winter in the homes of fishermen and their neighbors. 
Among the species thus prepared are blueflsh, squetague or sea trout, channel bass, 
croakers, iierch, sheepshead, Spanish mackerel, striped bass, black bass, hogflsh, etc. 
There is no uniform method of pickling, the fish being dressed, salted, and packed 
according to the fancies and convenience of the curers, aud the product rarely goes 
on the general market. In general, the fish are dressed by removing the head and 
