Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . lmonis done on such a gigantic scale that realization of its extent can beobtained only by a visit to the fishing grounds during the season. Thefish are caught in enormous traps capable of impounding 100,000 poundsat a time, in nets that are operated by power or by teams, and withtackle small enough to be handled by one man. There are several varieties of the fish, varying in size and in the colorand texture of the flesh and in flavor. The Sockeye is th
Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . lmonis done on such a gigantic scale that realization of its extent can beobtained only by a visit to the fishing grounds during the season. Thefish are caught in enormous traps capable of impounding 100,000 poundsat a time, in nets that are operated by power or by teams, and withtackle small enough to be handled by one man. There are several varieties of the fish, varying in size and in the colorand texture of the flesh and in flavor. The Sockeye is the variety whichruns in the very large schools every four years. Salmon canning is almost wholly a mechanical process. The boatsare loaded and unloaded by power; the fish are washed and scrubbed bymachines; the iron chink cuts off the fins, opens the fish, extractsthe viscera, and scrubs the fish inside, after which they are rewashed,cut into proper lengths, filled into cans, and automatically weighedwithout being touched by hands. The development of special machineryhas gone as far or further in the canning of salmon than with any other. King salmon. article of food, and what formerly requiied hundreds of persons in thebutchering and in the filling and closing of cans is now done by a verysmall number. Salmon is graded only in a general way, based very largely upon thecolor and texture of the flesh rather than upon any particular cuts. The Chinook, King, or Spring salmon is the largest fish, weighing onan average about 22 pounds. The flesh is of medium texture, withsufficient oil and a very fine flavor, the color varying from a pale toa very deep pink. The Red, Blueback, or Sockeye is a small fish,weighing about 8 pounds, and has very red flesh of good texture. TheCoho, Medium Red, or Silverside, is a smaller fish, weighing about 6pounds, with flesh decidedly pale in color but quite firm. It has usuallya sufficient amount of oil, and is of good flavor. Its deficiency ismore a m
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Keywords: ., bookauthorunitedstatesbureauofforeignanddomest, bookcentury1900
