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177
Canned Fish.
Concerning canned salmon the following is the description
a firm of canners gave to Dr.A.E. Harris with full particulars
as to the methods they adopt at their Vancouver cannery in
preparing the salmon for sale. They are as follows :—
1. The salmon are caught in nets, seines and traps and are
brought to the canneries in boats or steamers.
2. They are raised from these vessels by elevators to the
fish dock.
3. They are given a thorough external washing.
4. They are butchered and cleansed by machinery.
5. They are critically examined and passed into the brine
tanks for a final cleansing.
6. They are passed into the dripping tank, where all the
water is drained off from them.
7. The fish are conveyed by endless chain carriers to the
cutting machine, where the salmon is divided into
pieces the length of a can by rapidly revolving circular
knives.
8. In the case of the flat and oval 1 lb. and ½ lb. cans, the
salmon is packed by hand, as no practical machines
for dealing with these cans can be devised, but over
80 per cent, of all salmon is packed by machinery in
the tall cans, as a machine does not get tired and
neglectful. These tall cans are fed with salmon from
large hoppers, which are attached to the cutting