St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1890-04-26
FRIGHTENED INTO NETS.
The Curious Methods bv which the Tooth
some AnchOvy II Caught.

The Curious Methods bv which the Tooth.
some AnchOvy II Caught.
The Mediterranean sea is said to
swarm with fish of all kinds, and among
others the anchovy has long been known
and appreciated by the Italians, and Of
late years has been exported in largely
increasing quantities to all parts Of the
world. Like the herring, the sardiuc
and the sprat, the shoals appear at GER
tain seasons Of the year, when the catch
and curing give occupation to . large
number Of people. The best kind are
caught not far distant from the port Of
Leghorn. near the island Of Gorgona,
where the population is entirely engaged
in these fisheries. The anchovy is
caught of the islands Of Elba and Cor.
sica, and lower down around the coasts
OF Sicily. 1t is to be found in the Baltic
and the North Seas, although of . larger
and coarser kind and untitled for the
table. The season lasts from May to
July, the arrival of the shoals being
heralded and made known by the ap-
pearance Of the porpoise, the dognsh
and other scavengers Of the deep. Tho
which can survive all the modes Of At
tack and yet return again in innumer.
able swarms, one knows not whence o.
whittier bound
The mode in which they are taken is
somewhat peculiar and deserving Of
mention. 1t is customary to select
cloudy night for the purpose, when
three or four boats, each manned by two
or three men, set out in tho evening.
They light their torches and 60 some dis
tance out to sea upon the spots where
they think the fish are likely to be
most numerous. Behind them comes
nOiseiessly and in the shadow the boat
which carries the net. This boat, which
has four or five men on board, is called
the rissollier. after the net used for the
purpose. Tho fastiers, which is the
name Of the boats with the torches,
keep at . certain distance apart, about
$50 or 200 yards. and when they see that
the anchovies collected together by the
illumination are in great numbers they
make the signal to the rissollier, which
approaches gradually and cautiously.
until the other fishermen can slip their
nets into the water around the fastiers.
Then when this is done at . given
signal all the torches are extinguished,
the fishermen lash the water at the
same time making as much noise As
possible. The anchovies, frightened
and en1eavoring to escape, dash
headlong into the meshes of the
nets, in which their heads are trans
fixed. 1t is only necessary then to haul
in the nets to secure the catch, and pro-
ceed to q distance to renew the same
operation il the night be sufficiently
dark. -.-
The curing of the anchovy takes place
in brine, and not in oil like the sar.
dine. The heads, gills and cntrails are
separated from the bodies. which are
salted and arranged in circular boxes.
called drums. varying from i've pound'
to twenty pounds in weight.
Anchovy paste, for toast and sand.
wiches, is. also well-knOwn for it
piquant flavor. The demand has 50
much increased that it is difficult to OBJ
tain the requisite supplies from Cor.
gona, and much is imported from dif.
ferent parts Of France, with . view to
supplying the public with an article
which is claimed to be almost equal to
the Italian snchovy. = Every Other
Week.