Long Favorite
(Continued From Page 13)
ated in 1920 when a few cases of
canned king crab meat were
pecked at Seldovia by the Arctic
Packing Company. In 1921 there
were sixty cases canned aft Sel
dovia by the Alaska Year Round
Cannery. A small pack was again
put up at Seldovia in 1922, but
for the next two years production
ceased as the fishing was described
as “unsuccessful." In 1925. 75
cases were packed at Seldovia.
but from 1926 te 1934 no commer
cial canning of king crab took
place in Alaska.
In 1935 a pack of 40 cases of
canned king crab was put up at
Hoonah in Southeastern Alaska.
From that time until 1947 a small
pack was put up at Hoonah each
year with the exception of 1945.
In addition, small packs were put
up at Seldovia. Homer and Kodiak.
The first determined effort to
exploit this resource was made in
1938 when the floating cannery
ship “Tondeleyo” of the Pacific
Fisheries and Trading Company
operated at Kodiak Island, the
Shumagin Islands, and the east
ern Bering Sea. The Tondeleyo.
which was 113 feet in length, had
fair fishing and put up an excel
lent pack, but the expense and un
certainty of exploratory fishing
made the venture unprofitable.
The Japanese, on the other hand,
smarted exporting canned king crab
to the United States in 1906. Ex
act figures on the amounts of im
ported crab meat for the 1920's
are not available, but it is prob
able that at least 100.0000 stand
ard cases of 48 half-pound flats
were received each year. A pre
war production high of 613.089
cases was reached in Japan in
1930, and annual production flue
----
tuated at approximately the 400,
000 case level until the outbreak
of World War II.
Although the Japanese first
canned crab in 1892, growth of
the industry was slow until 1923
when the successful development
of the floating cannery permitted
expansion of the fishing operation
away from Japan proper. By 1930
the floating canneries started
working in the Bering Sea near
the Pribolof Islands in Bristol
Bay and along the north coast of
the Alaska Peninsula. Floating
canneries visited these waters
every year from 1930 to 1940, with
the exception of 1931. The out
break of war in 1941 caused a halt
to their fishing operations unt’l
1953.
In the 1930's, the increasing ac
tivities of the Japanese floating
canneries in the eastern Bering
Sea aroused American interest in
our heretofore neglected resource.
In 1940. the President requested
the Secretary of Interior to in
vestigate the practicality of estab
lishing an American king crab in
dustry in Alaskan waters and m
the Bering Sea. In the face of
Japanese competition, private en
terprise was unwilling to under
take the venture and Congress, in
that same year, authorized the
Fish and Wildlife Service to con
duct research on the problems of
king crab biology and technology,
and on the abundance and distri
bution of the resource. Accord
ingly. in 1940 and 1941. the Ser
vice conducted exploratory fishing
in the Bering Sea. along the Alas
ka Peninsula. Kodiak Island, Coolc
Inlet. Prince William Sound. Yaku
tat. Icy Straits, and Frederick
Sound. Biological research and
experiments in the technology of
processing were also carried out.
The results pointed the way to
ward profitable commercial enter
prises in Cook Inlet, around Ko
diak Island, along the Alaska Pen
insula and in the Bering Sea.
In an effort to assist the domes
tic crab packers, the tariff on im
ported crab meat was raised from
15*V to 224 % in 1941 Later that
year the outbreak of war brougnt
an end to the research being done
and extinguished hop>es of a large
scale American fishery for four
more years.
With the end of the war in 1945
American operators began to show
signs of interest in Alaska’s king
(Continued On Page 191
Migration Habits
(Continued tram Pag* 3)
Crabs are constancy roving and
grazing the ocean floor, seemingly
in search of food, moving from less
abundant to more abundant for
age areas. The greatest crab-pro
ducing areas seem to be those 30
to SO fathoms deep and having
extensive banks.
The lack of offshore tagging (in
the past> and/or fishing, makes
it difficult to isolate offshore pop
ulations if they exist. Offshore
populations may exist that do not
frequent local bays except for a
possible periodic grazing visit. All
current Kodiak tagging data show
conclusively that each bay has a
discrete population that annually
migrates offshore or to deep wa
ter, only to return for reproduc
tion. Crabs schools, populations,
or age classes consisting of large
individuals may return to the bay
after a two-year absence. Subse
quent tag returns and increased
offshore tagging and fishing will
provide valuable data that is pres
ently lacking. The presence of
tagged crabs during all times of
the year within the bays of initial
release or just outside of the bay
where deeper water exists, is fur
ther evidence of localized popula
tions within each bay system.
Beauty School Graduating Class
The above picture of a Major Eastern beauty School typifies the general trend in the beauty industry for
qualified eager young men in taking the beauty course as a vocation.
The Anchorage Beauty College is now ac*
cepting applications for the new class start*
ing June 12, 1962.*A deposit of $5.00 will
reserve an opening in our limited class.
604 C St.
Anchorage, Alaska
Anchorage Beauty College, 604 C St.
State requirements are:
16 years of age
3 years of high school or its equivelant j
■
Please find enclosed $5.00 for my reservations for ]
your June Class.
NAME ....- AGE. j
ADDRESS.....- |
......J
WELCOME TO THE KING CRAB FESTIVAL
Window Service Free Parking
CASH
PRICES
*
BREAKERS DRIVE-IN LIQUOR STORE
Across from Small Boat Harbor
LUCKY LAGER BEER
Cool
OLYMPIA or BAIMIEB
12 oz. cans or bottles
cans or bottles
6 Pak $1.35
t Pak $1.«5
Case $5.35
Case $5.75
TAYLORS NEW YORK STATE WINES
A good assortment. Fifth $2.00
I. S. C. PORT Fifth $1.25
. Half Gallon $2.90
. Gallon $5.50
TAVOLA DINNER WINE Fifth $1.20
. Gallon 4.75
FIFTHS
Hiram Walker Imperial.$5.45
. Seagrams 7 Crown .$5.75
Haller’s Reserve.$5.00
J. W. Dante 100 proof.$6.45
Vostok Vodka.$4.75
Beefeaters Gin.$7.10
Come in and check our everyday prices-Refrigerated Champagnes and Dinner Wines j