Cleveland High School - Beacon Yearbook (St Louis, MO)

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.j!i:5A.' .AKQALQB aria! ,Q1fLc!1f1.5Ifrg Most of us, when we think of Alaska, think first of mining. There is a great deal of gold mined in Alaska, but her greatest contribution to the world is fish. The first and foremost of the fish is the salmon. There is a sort of fascination in the life story of a salmon. It is a very strange thing, but the salmon comes home to die. When his time comes, the salmon goes exploring along the seashore looking for the mouth of a stream up which it can go and spawn and it always happens to find the same stream in which it was born. The moment the salmon reaches fresh water it begins to die, but first the salmon lays its eggs. When the most important thing in the life of a salmon is completed, it ceases all exertion and floats downstream to land on the first low gravel bar, there to die. There are other fish besides the salmon in the Alaskan waters, such as herring, halibut, and whales. There are many large canneries in Alaska, giving employment to thousands of people. In the canneries, Indian girls are employed, but the workers are largely Spanish speaking Mexicans, Puerto Ricans and Filipinos. Large canneries have from sixty to eighty privately owned fishing boats fishing for them. The fishermen who work on these boats are half natives and all fishermen must be Amer- ican citizens. They are paid per fish. The canneries also have fish traps from which a large amount of their supply of fish comes. Fish traps are very useful because after the season closes, canning can continue because these traps hold large amounts of fish. There are certain seasons set by the fish commissioner and if anyone is caught fishing out of season, the boat is confiscated and the cannery closed. According to law, the salmon must be canned within 24 hours after they are taken from the water or from the traps. The fish are washed into the cannery by water pressure and then sorted according to species. Each operation is different. One group of people does the cut- ting off of the heads, another group cleans out the insides and still another does the final cleaning. They are then thoroughly washed and cut into strips just the length of the can. They are packed raw, salted and then are cooked by the case for an hour and a half at 240 degrees. One king salmon may fill several cases and a single case may bring over 310. CAROL HEIDELBERG. M f D 3 A 4 ' ry