A trade magazine first published in 1903 wrote that chum should never be canned. This magazines first article was The Salmon of the Pacific the author gave credit to the mighty sockeye and king salmon but looked down on the rest calling pink imitation salmon. At this time customers wanted salmon in a can to be bright red. In 1903 there were 55 canneries in Alaska this was the main method of preservation at the time, there were a few curing houses and pickling plants. The only fish frozen to export to Europe was the steel head. Looking back Alaska’s fishing industry has come a long way now most fish is frozen on broad straight after it is caught and it is shipped around the world.


Salmon Preservation History

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