The Alaska daily empire., 1917-05-28
Expert Is Now in Juneau Ready To Assist the
 Alaska Fishermen
 in New Method.
EXPLAINS ALL DETAILS
Demonstration Will Be Made Soon at Some Location to Those
 Interested.

August A. II. Klie, employed by the United States Bureau of Fiseries to introduce new methods of curing herring to the fishermen of Alaska, and especially the Scottish style, has briefly outlined the method. There is an ever increasing demand for fish prepared under this method in the East and especially among the residents of New York city, where the largest Jewish colonies are To- cated.
 Mir Klie, eliminating the techni- cal details said: "As land stations are almose unobtainable, a good scow is required and this in same cases has a marked advantage over the shore station as it enables the pack CT to follow the herring from place to place.
 "In Scotland the herring are caught from 20 to 90 miles off shore in gill nets operated by steam drifters When the herring first strike these shores they are full of red feed which makes them unfit for curing purposes. Gill nets are therefore not practical at this season for the fish must be caught alive and kept alive in ponds. the same as in Nor way, until they rid themselves of this objectionable red feed.
 The pond method of fishing has good and bad points. In this method many small herring are caught which are only fit for bait and they have to be sorted; and herring readily lose their scales which does not improve their appearance when cured. To off set these disadvantages the packers are assured of a daily supply while the herring are also given a chance to clear themselves of the red feed.
 Later in the season, as the her ring show formation of mllt, or roe, they seem to be clear of red feed and as gill nets would greatly help in the grading or selecting the fish, less labor would be required in hand ling them. The smaller, or bait her ring are thus given a chance to es- cape.
 Methods of Curing
 "The method of curing in brief is as follows: After the fish are caught they are removed from the boat i'm and lightly sprinkled with salt Then they are gibbed and the gut bag removed, after which they are selected according to size, the various fish being thrown into sep arate baSkGFG CT boxes. The fish used range from nine and a quarter to twelve inches in length
 After the fish have been carefully selected they are again salted and mixed or worked over by hand This is known as rOusing, and is very essential. The salt is now sticking to the skin of the fish and they are ready to be packed in bar rels, of special size. In packing, care must be taken to keep the fish straight on their backs in the bar rels so that the salt when applied will reach all sides of the fish equal ly and one side of the herring will not receive a heavier salting than the OlnoT.
 Lay at Right Angles
 After the first layer is packed a further salting is required, the depending on the size and of the fish. The second and succeeding layers are salted and handled as before. but each succeed ing layer is laid at right angles to the preceding one.
 The barrels are set in an upright position for three days and the fish settle as the salt works into the fish It is therefore necessary to fill the barrels up before heading, after which the barrel is placed on it's side @ A