This included the pack of several species, but almost 90 percent of 
the pack was taraba or king crab. 67/ Japan's crab canneries numbered 
51 in a recent year, located as follows: 27 in Hokkaido and the Kuriles, 
3 in Karafuto, 9 in Russian territory, 8 factory ships and 4 at "other 
places." 68/ Locations of those in the northern area operating in 1940 
are shown in Figure 8. The production by districts (Table 48) indicates 
that slightly more than half of the total production in recent years was 
fro* floating canneries and that the Kuriles, Karafuto, Eokkaido and 
Kamchatka each produced approximately one-ei^ith of the total. 69/ Table 
49 with somewhat different figures is included because it gives a further 
breakdown of the production by districts and Appendix A contains more 
details of past production. 
Crab canning was also seasonal — from March or April to September. 
The crabs were processed by first removing the back shell and then boil¬ 
ing or steaming for about 15 or 20 minutes. Dipped in clean water to be 
cooled they were then cleaned and the flesh pulled from the body and 
legs. The meat was classified according to quality and condition, then 
packed in accordance with standards laid down by government regulations 
into cans of several sizes. Modem equipment characterized both the 
land canneries and the factory vessels. 
67/ Much of the statistical information concerning the Japanese crab 
pack does not distinguish between figures for all species and those for 
taraba, the chief species packed. Frequently the figures are only for 
the latter. 
68/ In addition there were 10 crab canneries operating in Korea. Some 
of the canneries can both salmon and crab and are thus counted twice in 
the data, given. 
69/ There was considerable variation from year to year but as a 
general statement this is true. 
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