Cordova Salvor
Stops Here
The Cordova Salvor, owned
by the Kodiak Aleutian Sal
wisge Company, stopped at the
E) & A dock and Standard Oil
float Monday.
The former LOT carried
construction equipment and
supplies and was going into
Brisco! Bay, riaroid A. Max
well, skipper of the barge,
said on docking here.
The Cordova Salvor is
owned by the same company
that operates the Kodiak Sal
vor, a salvage barge skippered
by Bob Logan.
Buy in Kodiak
; - Don't Fool YoyrseSf -
If you own an expensive to run, undependable
; “Stanley Steamer”, you are paying for a new
' car! Why not own one? You can have enjoy
able driving and economy too.
WILLY’S MAKES SENSE ■ ■
I Seattle or Kodiak Delivery
I Clark’s Garage
r*
ISaughton’s Bakery
Saturday Special
Lemon Pies & Alligator Jaws
When shopping ask for
Naughtons Bread
Available Sundays at the Doghouse
PHONE 2062
Recipe for
Canning Halibut
A recipe for canning halibut
fillets, which can be used for
salads, creamed dishes and
sandwich spreads, has been
prepared by the Fishery Pro
ducts Laboratory of the Fish
and Wildlife Service in
Ketchikan.
The procedure for canning
is as follows: Prepare a brine
solution by adding two cups
of non-iodized salt to one
gallon of water.
Fillet, skin, trim off dark
fatty portions and cut out
bruised portions.
Cut fillets into 1 5-8 inch,
pieces, cross wise of the fish.
Place fillets in brine for 10
minutes; remove and place
where they will drain well.
Preheat pressure cooker;
pack halibut in 1 pound flat C
enamel (seafood formula)
cans allowing 3-16 to 1-4 inch
head space.
Precook cans of halibut at
212o F for 10 minutes; remove
cans and invert, allowing
liquid to run free. To drain
thoroughly, allow about 3 to
4 minutes.
Turn cans up, add 1 table
spoonful of cottonseed oil.
Place lids on cans.
Seal cans while hot with
hand sealer or with vacuum
sealer at 18 inches of vacuum.
Place sealed cans in cooker
and cook for 80 minutes at 10
pounds pressure. (240oF)
Release steam quickly and
immerse cans in cold wafyer
until cool. Be sure cans are
dry before storing.
If preferred, halibut may
be canned in pint jars in
which case processing time
should be increased to 90
minutes at 10 pounds pressure.
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AL GRACE
, PROPRIETORS
i
Mrs. Lois Krebs and daugh
ter, Stephanie, daughter and
granddaughter of Mr. and
Mrs. Clarence Haas of Berts
Wodlinger’s Drugs, arrived in
Kod;ak Sunday for a visit.
The tender Quadra for the
Pacific American Fisheries
cannery at Alitak loaded sup
plies and cargo at the] 'Don
nelley and Acheson dock
Monday.
FRESH KODIAK KING CRAB
| co^&ed ta widest
\
\ PHONE 4242 OR 4271
this is Monotone Gingham
CAujl (tout Inuh
SHIP-SHORE
Here’s a wonderful blouse! In clear, true monotone
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KRAFT’S
Dry Goods Department
_Open FRIDAYS until 8 p. m._
Alaska Airlines,lnc
Kodiak’s Only
Certificated Seaplane Service
to all Kodiak Island Points
ALASkA PENINSULA •#
Bristol baymmm mm
Direct Flight# To Seqttle
e. •:! Sf-'A■' i> v*/
NON-SCHfibULID
Serving OVI* lOO Akukon communities
Walt Muller, agent Phone 4242