Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1866-06-08
STURGEON. valuable fshzis nov Il z c.aa,ugh

STURGEoN-This valuable fsllAis now caught
in large numbers inthe Potomac When prop
erly cooked, it is not only palatatle, but real
delicacy persons Whu have become accus-
toned to it, regard -itas q useful addition to
their bill Of fare = The Sturgeon varies n size
from t@o, ortthree to. six Or even eight feet in
length, end is ofieo Of great bult:d This fish
procures its substance y<surkiog is covered
with thick skin, !:5latrd and corrugated onthe
back !; has no bounes and has .,nnchol rot only
in it's head, but over and through its body:
This oil must be extracted bypar=boiling before
the meat can be prepared Tor the tablewand is
now often barrelled and sold forlubricatingtpur
poses Heretofore the Sturgeon ofthe Kappa
hammock has generally been preferred to the
fish taken 10 the Potomac owing, it is said, ito
some peculiar quality in the wlter Of the former
river but the difference must be slight, and,
indeed we have known connoisseurs who could
not tell (which was which. = Sturgeon can be
served up for the table in various ways-and is
excellent, in every way, when, as we have said,
it. properly pyepmld and cooked. The oil must
be extracted by hot water without too mnch
hardening the hesh-this is essential. 1t can
then he fried in steaks, precisely as veal outlets
are; stuffed and baked, with a rich gravy; or,
simply b,oiied or boiled, and! served up, with
proper sauce. Many persons purchase small
ones, boil them with the skin on, place themln
salt and water, and afterwards use them, when
wanted, with vinegar, just as we use souse:-
Tradition says that when the elder Mi. Ga ds-.
by kept the City Hotel in this place, his cooks
prepared Sturgeon steakes that could hardly Ce
distinguished from the best outlets. Sturgeon
even at DC. 2 bin old times it used to be 2
or 3c'-is not SO cheap dish as some people
imagine. When the oil and cartilage are taken
away, the pound bought will he found to have
been much diminished-besides which, there:
must be, to have it good, no stint in the proper
ingredients used for frying baking, or stewlng.
But, still it is cheaper than meat, and, we ez.
pect, in hot weather, 4 lighter and more whole
some diet The best Sturgeon arc males, OF
moderate size, some four or five feet In length,
and Of a lively red color. They should always
DC 1reSu, anu caught as u 10" al oFeiy
day, within few miles Of town, they ought
always to be brought to market lively.
Those who have lived as we have, all our lives
upor the banks of the Potomac, arc familiar
with the habits and catching Of the sturgeon.
frequently, in calm weather, they will be seen
to leap several feet from the water, and fall
back with loud splash The fishermen are
on the lookout The seines arc thrown from
the boats, and shortly one or two of these large
fish, frequently weighing several hundred
pounds are entangled. They are gradually
drawn to the boats, harpooned, pulled on hoard,
and then carried to shore. They are brought
to market, deprived Of their. Jackets" imme-
diately, and sold asthe purchaser may desire,
in steaks, or pieces for baking or boiling. The
ofal, head, nc, can be pressed Or boiled tor
the oil-and the skin, we believe, can even be
turned to some useful purpose! Thus much
for chapter on Sturgeon. ,....T f.