The largest part of the Japanese salmon pack was pink salmon; 
of the 1940 production 61 percent was of this species. Red salmon Con¬ 
stituted the second largest pack and silvers, chum and kings made up the 
remaining portion (Appendix A), 
The season of salmon packing was summer varying somewhat, however, 
with the species and the locality. In general the season for pink salmon 
was July and August with the peak in late July; for red salmon mid-June 
to mid-August with the peak the last week of June in eastora Kamchatka 
and the last week in July in western Kamchatka; for silver salmon x*rom 
early August to mid-September with the peak in late August; and for 
chum (ketas) the months of July and August with the peak in late July. 
The packing of salmon was as modem well-equipped industry. The 
fins and heads of the fish were cut off by machines and the gutting and 
the cutting into pieces for cans were also done mechanically. The pieces 
of fish were then packed into cans, salt added, and after sealing, the 
filled cans were heated. Later they were cooled and packed. Much of 
the canning process was done automatically with convejor belts, regulated 
chargers and other modem equipment. 
Crab Canning . The total annual production of canned crab in the 
years immediately before the war reached about 600,000 - 600,000 cases 
valued at ¥ 24 - 30 million (Tables 48 and 49 and Appendix A). 66/ 
66/ During the war period production of canned crab has been greatly 
curtailed. As early as 1939 plans were made to reduce the output 
(because of the ban on import by foreign countries) and for the 
1940-41 season floating canneries were Instructed by the Ministry of 
Agriculture and Forestry to cut production by 40 percent and the 
Association of Canned Crab Manufacturers on Land planned to cut 32 
percent. Since 1942 the commandeering of vessels has reduced if not 
entirely eliminated this production. 
- 133 - 
16-031 P156 bu 
