—This species is also known as quinnat, king, Columbia river, and Sacramento river salmon. It is, next to the sockeye, the most important of all salmon in commercial value. The individuals of this species reach a larger size than those of any other. They have been known to weigh 90 pounds, and fish of from 40 to 60 pounds in weight are not infrequently taken. The average weight of the king salmon which are captured in the Columbia river is probably not far from 22 pounds, while those that run further south, for instance in the Sacramento river, average 16 pounds.
Another species, known as silver salmon (Oncorhynchus kisutch), also has a number of other names, mostly of Eastern or Russian origin. It is quite an important member of the genus and its average weight is about 5 pounds. It is very valuable as a food fish, only the Chinook and blueback salmon going ahead of it. It is also a species which bears shipment in a fresh state very well. The silver salmon resembles very closely the Chinook, but is easily distinguished therefrom by experienced fishermen. The canned product of this species is usually put on the market as “medium red” or “coho” salmon, names which have now come to have a definite meaning and are perfectly understood by the trade.
The Sockeye or Blueback Salmon (Oncorhynchus nerka).
—This is the species which has the greatest commercial value and forms a large part of the catch of the Pacific coast. It is the most abundant of all the species of salmon in Alaska. Its flesh has a rich red or “salmon” color, and lends itself admirably to canning processes. In palatability and attractiveness as a canned product it is not inferior to any, unless, possibly, the Columbia river chinook.
Canning of Salmon.
—The canning of salmon is one of the most important of the fish industries of the United States. The immense coast line possessed by the United States on the west, which is so vastly extended by the Alaskan coast and Aleutian Islands, affords the most extensive fisheries of salmon in the world. As has already been stated, there are no large markets in that region in which the fresh salmon can find a purchaser. The fish, therefore, must be neglected as a food product or else prepared in some way to enable them to be shipped to great distances. Probably the most unobjectionable way is by canning. The principles of the canning of salmon are not different at all from those which underlie the sterilization of any kind of food. The establishments in which the canning takes place are perhaps the most extensive in the world. The prime necessity in these cases is to secure complete sterilization. In the case of fish any failure to secure the proper sterilization is the more reprehensible, because fish decompose so readily, forming fermentative products which are extremely poisonous. Cases of poisoning from eating canned salmon have been reported, and in some cases they may prove fatal. Every can of salmon which is to be eaten ought to be examined carefully in order to see if there are any incipient signs of decomposition. A bad smelling or otherwise imperfect can should be rejected without question. Only the fish which is perfectly fresh to the taste and odor and which gives no signs of any kind of deterioration should be eaten. When properly prepared, canned salmon affords a delicacy as well as a food product which can hardly be too highly prized.
Composition of Canned Salmon.
—Mean of three samples. Water-free substance:
| Protein, | 53.52 | percent |
| Fat, | 40.52 | „ |
| Ash, | 6.24 | „ |