When the fish are all aboard, they are split and cleaned and salted down. The crew is divided into splitting gangs, each consisting of three men—the throater, the gutter, and the splitter. The throater grasps the fish by the head with the left hand, and, holding it with its back on the edge of a tub, cuts its throat just behind the gills, and makes a slit down the belly. The head is then broken off by downward pressure against the edge of the tub, and the fish is passed on to the gutter. He opens the belly with his left hand, removes the liver for oil, and tears out the viscera. The fish then goes to the splitter, who completes the ventral splitting of the fish and removes the backbone. After being well washed, care being taken to remove all blood, the fish are passed down a canvas chute into the hold, where they are carefully salted and piled in “kenches.” The fish are laid on their backs alternately nape and tail, salt being liberally sprinkled between the adjacent layers. Nearly 1-1/2 bushels of salt are used per 100 lbs. of fish. The pickle formed by the salt and the juices of the fish drains away to the bottom of the hold, from which it is pumped overboard. As the kench or pile settles, more fish are added, so as to keep the compartment full. Kenching begins in the forward compartment of the hold, and is carried on from side to side of the vessel. Each kench is about 4 ft. by 7 ft., and the full height of the hold. The refuse is thrown overboard. In addition to the “trawl” fishing, many boats use hand-lines. For this purpose, the lines are somewhat smaller, and only 13 ft. long. About 100 barrels of bait are taken (slack-salted clams obtained on the coast of Maine), any additional bait that may be required being caught on the fishing grounds—squids, hagdens, and clams taken from the stomachs of fish. When the vessel reaches the fishing grounds, the dories row away in all directions, each man for himself. The dory is anchored in water from 18 to 40 fathoms deep. Each fisherman uses two lines carrying two hooks a piece. The boats generally go out at sunrise and return to the fishing boat about six hours later. Two boatloads—that is, 2,000 lbs. of fish—make a good day’s work. On returning to the vessel the fish are pitched on deck and counted, only cod of over 22 ins. length being considered. Smaller fish, and the “shack”—pollack, haddock, cusk and hake—being counted separately. The fish are then dressed and salted, as already described. In some cases, hand-line fishing is carried on from the deck of the fishing boat itself, while the boat drifts. Each man uses one line carrying two hooks. The bait consists of iced cockles, broken with a hammer. The positions on the deck are followed by the crew in rotation, to give all an equal chance. As the fish are “landed” they are thrown on to the deck, each man keeping his count by cutting out the tongues and keeping them in a separate bucket.