out to be red on one side and white on the 
other. No one knows why this happens. 
Down around Monterey Bay, great 
numbers of Chinooks can be seen in the 
spring feeding on the large schools of 
herring and sardines near the coast of 
California. But in most places there are 
not enough of them to be worth much 
for trade. 
It is the sockeye — the beautiful blue- 
back or red salmon — that is most im¬ 
portant of all salmon as a food fish. One 
reason is that, like the chinook, it re¬ 
mains a bright red when it is canned. 
Besides, it is caught easily in very large 
13 
