The halibut, to which reference has just been made, is found in great abundance upon the coast at nearly all seasons of the year, and forms a large portion of the food supply of the native population, both for summer and winter. They prefer to catch these fish by means of their own awkward wooden hooks, rather than to use the steel barbed instrument of the whites. They go out for the purpose in their boats, exposing themselves in nearly all sorts of weather, anchoring upon well-known fishing grounds by making use of a stone fastened to a cedar-bark rope of their own manufacture. Having filled their canoe, which they can do in a very short time, they leisurely return to the shore, where the fish are turned over to the care of the women, who soon clean them, also removing the large bones, head, fins, and tails, after which they cut the bodies into broad thin slices, and doing so much of this business they become very expert. These slices of the halibut are hung on wooden frames, where they rapidly dry in the wind and sun, no salt being used in the process; indeed, the natives seem to have no use for salt so far as their own food is concerned, and do not eat it as a seasoning. After the halibut is thus cured, the pieces are packed away in the large cedar box which forms each family’s storehouse for such food, and when wanted it is always ready, requiring but little further treatment to make it palatable to native Alaskan taste. As thus preserved the fish will now and again become putrid. This, however, is not considered by the people to detract in any degree from its excellence and usefulness, but rather to add zest to the flavor, just as a highly civilized gourmand requires his birds to be kept until they become a little “gamey” before he considers them fit to serve to himself or his guests. At certain seasons of the year the salmon are eagerly sought and eaten, both fresh and dried, but as intimated the halibut is a fish which can be caught at nearly any time, and is therefore perhaps more used than any other. There are periods when these fish also leave the coast for a short season, and against this absence the native provides as we have described. The kind of salmon which is mostly canned and prepared for export in barrels from Alaska is of a pink species, which is chosen, not because it possesses any peculiar excellence of flavor, but because the color is generally thought to be more desirable. They are not considered here, either by the whites or the natives, to be of quite so good quality as some others which abound in this region, but it is the pink salmon which the fanciful public demand, and pink salmon which they get.