No. 
No. 
156. Salmon Drift-net. 3. One Netting (with floats). 
This is the one used in the provinces of Uzen and Ugo. It is 
made of hemp, and a single netting is about 175 feet long and 8} 
feet high. Floats are tied to the upper margin but the lower 
margin has no weight attached to it. It is worked by night at the 
mouths of rivers from about the middle of October till the first 
part of December. Hight or ten nettings are usually joined into 
a single net, and are shot down the stream. 
PREPARATIONS OF SALMON. 
157. Canned Salmon. 
This is largely made by. the Sumihara and the Fujino Co., in 
Hokkaido. More than two hundred thousand cans, amounting in 
value to about 24,000 yen, are sold every year. 
158. Canned “ Masu” (Onchorhynchus Perryit). 
159. Smoked Salmon. 
This is also made in Hokkaido. The skin and flesh are not 
separated, and the latter with its bright red color looks just as if it 
were fresh. Salmon are not smoked in large quantities, as the 
demand is not very great. The price is accordingly high; a 
single box containing ten fish costing about yen 2.50. 
160. Salt Salmon. 
This is a product of Hokkaido and forms the greater bulk of the 
Salmon cured for preservation. The price has risen in recent years 
in consequence of exportation, and a single fish now costs 30-40 
seit. 
AYU FISHERY. 
No. 161. Plecoglossus altivelis, Schleg. (J¢p. 4yv). 
Alcoholic specimen. 
The Ayu is very highly esteemed among the fresh water 
food-fishes. It lives in sandy rivers, and is found in almost all 
parts of Japan. It feeds chiefly on diatoms and other lower 
algae. Large specimens measure sometimes more than a foot in 
length. It spawns in autumn in shallow rapids. 
