Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1874-08-13
Oregon SalmOn-FiSheIies.

The Portland Oregonian of the 10th has
some interesting facts and statistics in
relation to the SalmOn-fisherieS on the
Columbia River 1t says:
The quality of the Columbia River
salmon and the perfection to which the
canning process has reached are not
surpassed, if equaled, i'll any part of the
world The number of
salmon taken during the months of May
and June were below the average; but
the run during the last ten days has been
greater than ever known in the river in
the same time, and is likely to continue
for some days. SO great and so unex-
pected has been the run that very few of
of the Curers have been able to take full
advantage of it for want of cans, and
have been compelled to resort to sailing
and barreling for mess salmon. Since
this run commenced, as many as $4,000
salmon nave been caught in single
night, and the average for that time is at
least 10000
The number of salmon taken this
season will not be less than 100000,
and should a second large run take
place at the latter end of this month, as
is usual, the number will considerably
exceed that There will be canned at
least 200 900 cases of As pounds each ;
the balance of the fish will be picked
for what is known as mess salmon. This
will be $4,000 more cases than were
canned last season, and the picked salm-
on in addition. There are quite num-
Der of small fisheries that are exclusive
ly engaged in picking salmon for barrel
ing The gross value Of the salmon
taken in the lower Columbia this season
will amount to So 100000
"There are 800 boats engaged in the
fishing on this river, employing 900 men,
or two men to a boat-One to manage the
boat and the other to attend to the net.
These men are paid twenty-five cents for
every fish they CATCH making the wages
paid to these 600 men for the four
months fishing S250,000, less about $50
600 for nets, leaving an average of 1888
for each man for the four months fishing.
" The process of canning is more or
less interesting, and shows the value of
the proper division of labor In catch
ing the fish two men are required to q
boat. Another receives the fish at the
wharf and counts them. A boy places
the fish on the splitter's table; the split
ter, who is generally a strong, active
man, holds large, sharp knife, and Will
ten cuts removes seven fins, head, tail
competent man will put through hi;
hands from 100 to 100 in an hour, or from
1000 to 1900 in ten hours. A man thel
washes the fish, scrapes it, and transfers
it to another for a further washing anC
SCraping, so that all the blood and slime
possible may be removed before cutting
he then puts the fish on the cutter
table. The cutter places the fish in
frame, and with a circular knife of sly
blades cuts the fish with one stroke int
SIX pieces, each piece the size of TIT
depth of the can. With one motion ht
transfers these pieces to the OPP
posite side of the table, wher
another man with an ordinar,
knife subdivides them into abou
twelve pieces and puts them into va
of strong brine. Another man subject
them to second process of a simila
kind, with the object of removing all i'm
purities. He then, with a Strainer place
them on table, where the waterv part
are drained off, and the fish is ready TO
canning 4 man with a barrow convey
the pieces to the Gamers table: anothe
puts small quantity of brine or salt i
each can; another fills the can with ifs
ZONE or two pounds, as the case may be-
another removes any slime about tn
mouth of the can; another puts on tn
lid: another soldiers it, another convey
If to the bathroom for cooking. Fiy
men and the superintendent are employee
in this department, which is one of tn
most important The cans are placed o
trays and boiled in kettles for tW