The Cordova daily times., 1918-02-04

A n land and other North sea countries and the Alaska herring are better for all purposes except sardines than the North sea products. This past summer
 the United States bureau of fisheries
 sent experts to Alaska to instruct can
 ners in the proper preparation of the fish for market, and has also issued in
 structions in printed form. The pres
 ent English embargo prohibits Scotch cured herring from reaching this Coun- try. New York alone used 10000 bar
 rels of such fish week. AS all of the
 herring now being put up in this style does not amount to more than few
 weeks supply at the most, the conclu' sions are obvious.
 Considering the almost prohibitiye price of shoes made wholly of leather the announcement that great progress has been made in the utilization or shark hides in the manufacture or leather comes as most welcome news. Even the heretofore despised sharks seem to be coming into their own, for aside from the value of the sides, which during the year 1916 had a value of $4,OOO, the flyers yielded 2,700 gallons of oil at a value of $1,35O. It is hoped that in the near future the carcasses, which are now wasted, will be converted into fertilizer.
 To keep the down-Easters in Seattle and Alaska from getting too homesicH, the packers have devised a method or canning cod, shipping TOO cases last year. This is in addition to the usual salting, etc. Altogether the cod in
 dustry for 1916 is valued at $518,791
 Alaska possesses practically un- touched resources in custaCean or shellfish products Proof of the great clam resources is seen in results ob- tained from recent developments or the beds near the mouth of the Cop per river by packers located at Cor dova. A recent shipment from there to Seattle comprised 4,000 cases, the largest single order of canned clans ever received at Puget sound ports. The clam-canning plant of the Pioneer Packing Company at Cordova this past year put up a pack of 570O0 cases, which is the worlds record for any clam-canning plant Even the tiniest of them all, the shrimp, is beginning to receive attention Shrimps in brine, dried canned meat, and shells for fer to the value of $3,75O, in 1916, have brought to Petersburg and vicin- ity new industry. Nor is this all The latest prediction is that scallops will be a new addition to Alaska s great fish supply.
 How will you have your Cwhalel steak sir?" is a question likely to be asked patrons of restaurants before long. The whalers in Alaska are ap- pealing to the authorities to aid them in introducing whale meat. They state that millions of pounds of it go to waste every year, and if there were market for it, it would help along the meat supply and prove to be a cheap, nutritious diet as we'll
 The Japanese have been using whale meat for thousand years, and they like it, The Eskimos eat it to some extent, but prefer the fat or blubber, the very part of the animal we would not care for, but at present the whal CTS, after obtaining from it the bone and oil, turn the carcass adrift. The whale is a mammal, not fish, and in no sense a scavenger, it's food being clean and wholesome. The flesh re- sembles beef, a little darker red and not tough. It is rather highly favored, but since we have acquired a taste for "terrapin" and turtle, to say nothing of the groundhog and 'possum, that should be point in its favor. More over, man has acquired a taste for tobacco, and there is no other animal on earth that likes it.
 Some of the recipes for it's prepara- tion appearing lately in the Seattle papers remind one considerably of the story of flintstone soup of civil war fame. MT. Consumers only fear is that once he has acquired a taste for this meat the trusts will boost the price.