the salmon are often caught by means 
of a fish wheel. This looks somewhat 
like the wheel of an old mill. Around 
the rim of the wheel, wire nets are fas¬ 
tened, their openings facing downstream. 
As the wheel turns, one net after another 
dips into the water and scoops up the 
salmon swimming upstream. The fish 
are lifted high into the air and poured 
into the tank. All the fisherman has to 
do is sit and watch the tank fill up. 
CANNING 
Some salmon are sold fresh. Others 
are frozen, or smoked, or dried. But by 
far the greatest part of the catch is put 
up in cans. 
Most of the canneries are built near 
the fishing grounds, right by the water’s 
edge. Then the scows, or boats, loaded 
with salmon can come alongside to de¬ 
liver the fish or to take on canned fish. 
In the newer canneries most of the 
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