National Geographic : 1916 Jun
Photograph by Curtis & Miller A RETORT WHICH COOKS TWO THOUSAND CANS OF SALMON AT A TIME Here they are given the final cooking under steam pressure. While large quantities of salmon are sold in a fresh, salted, or smoked condition, by far the major part of the catch is canned. In 1915 the pack of canned salmon in Alaska and the Pacific States exceeded 6,500,000 cases of 48 one-pound cans, valued at $30,000,000. volving on the fishery service of the United States and of the various States is to make known the possibilities of private pond culture and to provide the necessary stocks of fishes suitable for different waters in different parts of the country. The ample experience of private fish culturists in all parts of the country con- firms the opinion often expressed by na tional and State fishery officials, that under given conditions aquiculture may be more profitable than agriculture; that an acre of the best water may yield larger returns than an acre of the best land, and that food supplies of untold volume and value may be expected from what are now unused waters.