The morning Astorian. [volume] (Astoria, Oregon) 1899-1930, 1905-09-29

icacy American smoked salmon n, but
II has not been my good fortune TO see
an article 40 fine at home. The natives
Ehsre are experts In the art Of smoke.
curing. Canned salmon 10 not appre.
clated by the people Of toe Seandina.
yian countries, IL does not IL In well
with their mode Of living. With the
exception Of n hot dinner, the people
Of these countries enjoy their 'smons.
brod.' bread spread thick with butter
and covered with q variety Of deliea.
lessen 10 suit the taste. This smone.
bread, is, indeed delicious and very
soon finds favor with foreigner. Smoked
salmon sliced 20 that ons whole slice
covers the bread, Is the favorite dell.
cattss.en, and the restaurants charge
twies the price for this smohebrod sov.
cred with salmon, than they do for
ether ktu1e. f
Shipped Fresh 10 Denmark.
Following Is tho srtice translated
from Denmark papai la
''wouA ons believe II possibls that
salmon could be shipped In fresh condi.
tion from the Pacific coast 10 Copenha.
gen, further that II can arrive there
In n perfectly fresh condition; and last
but not least that the expense In con-
nection with the shipping are not more
than Ia within everybodys reach TO en-.
10y salmon ~ an article Of food.
AT h~t one looks skeptically ut the
proposition, however. this form Of
shipping Is not new, and has been going
on for considerable period In Germany
and England. Yesterday the first ship
ment Of salmon arrived In the steamer
Hellig OLAF. Denmark IL now TO be
subjugated.
"lt IL done by the well known firm,
Mikkslsen.v .vendsyssel, importers Of
salmon. They have fisheries and cold
storage plants on the Pacific coast and
Offices IN Berlin. Hamburg, Malmo
frederickstown and Copenhagen. This
firm, which has made a speciality Of sal
mon, and In recent years offered Col
lmbia river salmon smoke cured, )
now shipping the salmon to the market
In fresh condition, and Germany has an
nounced Il In quality. equal TO tae
salmon from the Rhine.
How 1. II done, Hereof Mr.. vend.
sy.sel has the following to say: A
soon ~ the fishing boats land with the
hsh, which are caught In the Columbia
River during the months Of May "a
August, these are carefully cleaned In
fresh water and then put in cold stor'
age, where the temperature Is kept a'
10 degrees Reaumer. II takes from u
to "a hours TO. thoroughly freeze the
hsh, sAey are then slowly submerget
lin water and coated with Ice. Thi'
lattea procest II now repeated foul
times and the fish is now proof against
attacks Of foreign matter and putrifica'
tion Is prevented. Thereafter the
package. are carefully wrapped In wa,
paper and brown paper, boxed anc
stored In refrigerators, where the tenn
perature il never allowed TO rise higher
than degrees Reaumer.
Method Of Shipment.
"While In transit II comes through IN,
American continent In refrigerator ear
and reaches New York In fifteen 10 six
teen days; at this place II Is transf
ferred TO the steamers where ccold stor
ag facilities are excellent, and the low
temperature Is maintained. Until re
Gently shipments went TO Hamburg
where Mr.. vendsyssel has cold storag'
facilities, and from this place the good
were distributed 10 places in Germany
Now shipments go 10 Copenhagen as {
rule, inasmuch n the new steamers o.
the United Steamship Company hav'
the latest improvements and are es
pecially adapted for the shipments oI
fresh fish. Owing TO the heavy costs
each shipment is not less than 3O,OOl
pounds.
Immediately when the salmor
reaches Copenhagen IL is placed in thu
company's cold storage, where the tenn
perature Is kept at 2 degrees Reaumel
and sales are made from here TO com
mission men and dealers.
when the salmon is TO he used II |,
placed in cold water and after a few
hours II Is not TO be distinguished from
salmon recently caught, although tn,
fish might have been caught on tn,
Pacific coast five months before.
ITO the best of our knowledge, thu
salmon in fresh condition is being solt
TO the trade at from 90 TO 20 re pei