The Portland daily press., 1884-09-29
Porpoise Fishing.
How she Monsters are Caught. and the
Uses 10 Which They Are Applied.
fPhiladaInhin Praaa

How she Monsters are Caught, and the
Uses 10 Which They Are Applied.
philadelphia Press,)
A new industry which has been prose-
cuted with fair measure of success dur
ing the summer, and gives great promise of
Development into large and prosperous
business In the near future, is the catching
of porpoises in the Delaware Bay. The
idea was conceived by number of Whining
ton fishermen.
A seine is used, which is necessarily very
large, extensive and cumbersome. 1t is
about 1000 yards long, and is constructed in
three separate sections, which, when in the
water, form the section Of circle, the
shore making the connecting cord The net
is deep enough to almost reach the sea
bottom. The whole structure forms bag.
the limits of which are contracted as the
haul is made.
The school is surrounded by the ponderous
seine, and men grasp it at each end and drag
1t ashore, slowly aud cautiously. The fish,
feeling themselves being drawn to the beach
struggle frantically and desperately for free
dom. They plunge with violence into the
meshes of their Melted pen, and in water
with depth enough to admit of their swim
ing strongly, they usually break their way
through the heavy ropes and 90 believing
into the deep water.
The scare among them and the excitement
is intense. They lash the water into foam,
ana saVagely plunge at the net or aim TO
leap over Its corks, snort, blow and below
like mad creatures. When excited and
aroused the lazy, sleepy creatures are DOS
sessed of wonderful strength and animation.
Perhaps in one haul twenty fish may be net
ted. but it is infrequent that more than 25
per cent of the haul is landed.
However powerful in the water, the fish
are absolutely helpless, and practically dead.
the instant they are landed on the beach.
AS soon as they are ashore the "sticker,''
with his large, sharp butcher-knife, appears
upon the scene, and inficts a deep wound
in the porpoise's neck, much in the same
manner as a pig would be butchered. The
carcasses are taken directly to the boiling
house, where they are suspended by block
and tackle and skinned. The blubber.
which is the most valuable part of the fish,
comes from the carcass with the skin. 1t is
IN the average, about an inch in thickness,
This is scraped from the skin into tubs, and
dried out into oil. Each fish, in condition.
".AA ASiA AAOuA ~ w AZ SdIOub VI excellent
Oil, for which there is always a ready mar
ket at from S5c to 81 per gallon. a very
valuable and fine oil, which is used on
watches and delicate machinery, is extracted
from the head of the fish. 1t is worth
about So per gallon. and each head Yields
about two ounces.
The skin, after being cleansed of the blub-
Der, is ready for the tanner, and they readily
bring 80 each. Out of porpoise hide very
fine leather is made, quality that takes
color nicely, dresses beautifully and is
employed in making some of the
finest novelties. The carcasses are
not put to any use as yet, they
simply being prepared as fertilizer. Ex-
periments with the flesh of the porpoise 90
to show that it is very good for food, being
both tender and palatable. In some respects
it resembles beef, and some who ate heartily
OF it this summer aver that it is quite as en-
joyable as slice of rib roast. 1t has
slight gamey favor, something like venison,
and there is an entire absence of the fishy
taste.
Two cents per pound has already been Of
fered for all carcasses of the catch by New
York parties, who intend preparing 1t for
mince meat, which will divest mince pies of
their repulsive mystery. Occasional orders
have been filed for good cuts of the fish
from Philadelphia and New York restaura-
teurs, and it is probable that in a short time
there will be demand for the fish caught.
Each porpoise is estimated 30 be worth 500.
The aggregate value of the five weeks re-
suit is 80, TAO. The outlay, including all the
expenses for the same time, was less than
$1,000.