514 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
Chinese have a monopoly in the canning of salmon, hnt never engage in their capture. Before 
the season opens contracts are made with some large Chinese Arm of San Francisco or Portland to do 
the work so far as relates to receiving raw products and turning the same over canned, packed, and 
ready for shipment. 
As a rule the tish are bought from the fishermen at so much apiece or per pound, a price for the 
season having previously been agreed on; hut in some cases the fishermen are hired by the month, 
with or without hoard, the fishing boats and nets in that event being furnished by the cannery. 
Contracts with the Chinese usually call for the packing of at least a certain number of cases, of 
48 xjounds each, at prices ranging from 30 to 40 cents a case for 1-pound cans, and higher for half- 
pound oval or other special cans. 
A working gang of from 30 to 75 Chinese, in charge of a native expert foreman, is sent to the 
cannery in advance of the opening of the season. The men are constantly under the orders of the 
Chinese foreman, and he in turn is under the supervision of the superintendent. The foreman divides 
up the duties, assigning a gang for each part of the Avork from the time the fish are lauded until they 
are cased i'or shipment. These gangs follow their particular part of the Avork all through the season, 
only in exceptional cases being called to any branch except their own. The receiving and dressing 
gang, being the first to begin, are the first to finish their labor, while the packers are the last to begin 
and end the work of the day. If fish are plentiful, all of the men work from about 7 a. m. to 6 p. m., 
with only a stop for the midday meal. If s.almou are scarce, the men may have but a few hours’ Avork. 
On the completion of the work of any gang the men must before leaving thoroughly clean their 
section. In doing so a hose is used, with abundance of water, brooms, and scrubbing brushes, and 
when the day’s Avork is over the interior, platforms, and Avharves are left scrupulously clean and ready 
for the work of the folloAving day. 
As the fishermen arrive their catch is thrown out on the wharf, where it is receiA'ed by the 
Chinese and carried inside the cannery and thrown into boxes on the scales. Having been weighed, 
a receipt is given to the fishermen, and the fish begin their journey through the cannery, that only 
ends after they have been canned, cooked, packed, and cased ready for shipment. 
From the weighing scales the fish are throAvn out on the floor and receive their first washing from 
a stream of water that is played on them from a hose, the fish being turned over with a pitchfork, as 
may be necessary, to thoroughly remoA^e all gurry and dirt. In some instances, where fish are received 
faster than they can be immediately handled, they are kept cool and fresh by having, as needed, a fine 
spray of ice-cold water thrown over them from an overhead revolving pipe. The first gang receives 
the fish on the dressing tables, which are near the door. Here the first of the work begins, and to 
follow it through from its entrance to its exit, canned and cased, is an interesting sight to thousands 
of visitors during the packing season. The first operator seizes fish after fish, and with a few quick 
strokes of a large butcher knife severs liead, fins, and tail. The next man opens the fish, remoA’es the 
viscera, and scrapes the carcass inside and out. Through an opening in the floor all oifal and Avaste 
are at once thrown into the riA^cr and quickly consumed by schools of scavenger fish or the large num- 
ber of gulls that hover in the vicinity Avaiting for their food. At some of the canneries near Astoria 
receptacles for Avaste are provided by those interested in oil .and fertilizer factories. 
The fish is then shoved along to the man standing by the side of the header and cleaner for the 
next Avashiug, and .at the same time is scrap)ed with a knife that removes the scales. The fish is then 
passed along into a second tank of clear water, Avhere it receives its final washing and cleaning and 
is made ready for cutting in proper-sized pieces. A series of semicircular knife-blades is attached to 
a roller, the blades being equ.al distances apart, corresponding with the size or depth of cans to be 
filled. One end of the roller is hinged, to the other end a handle is attached. The knives are raised 
by means of the handle, the iish is placed under them, and Avith one quick, sharp blow the fish is 
entirely cut uja into lengths suit.able for canning. For 1-pound t.all cans, 7 knives are attached to the 
roller; for 1-pouud flat cans, 13 knives; for l-poimd cans, 17 knives. The fish are uoav in suitable 
lengths, but must be sliced into sizes proper to enter the cans. This is quickly performed, and the 
pieces are ])assed on to the filling g.ang. 
ScA^eral men stand .at one or both sides of the filling t.able, each supplied with small scales adjusted 
to the weight of the cans to be filled. In some canneries cans are filled by machinery, but this is 
usually done by hand. As soon as filled the can is placed on the sc.ale. If it shoAvs full or oA er weight 
it is passed on, no fish being removed; but if short Avoight, the can is put one side to receive enough 
to make up the deficiency. 
