The Globe-republican. [volume] (Dodge City, Kan.) 1889-1910, 1890-02-12
LONDON FISH 1Ricxa
Goldfish Msds Plamp With the Rlow.Fips
and lnIne D;Push.

CedasA Mod. Plamp With the Blow-rip.
snd l'nine l;rush.
Fisherman so fully realize the pres.
ent difficulty of preserving some kinds
of fresh fish. that familiar name for
the rock pouters. a sort Of whiting, il
the .stinkali7es," while they call stale.
or decomposed fish. ''over-day' lover
day. fish, showing that after twenty
four hours most fish decOmpose. About
twenty-four hours after capture the
herring is liable to the pouring out OF
extravasation of blood about his gills
and fins. which darkened and damaged.
or bruised appearance is quantity called
in the fish trade ''over-day tarts."
These, to their ignorant and unwary
customers, INSCRIPTIONS costermongers
actually audaciously recommend be-
cause of being bleeding new!' Among
the early signs OF commencing fish de-
composition in the pouring out and
CLOTHING Of blood either externally, as
in the herring tribe. or internally along
the spinal column. as in the sole and
many fresh-water fish. This process
should be known as bleeding bad and
stale" If before capture the herring
should have over-distended its stomach
with undigested food, then prior to the
fishing smack reaching the shore putre-
faction sets in SO rapidly that such her
rings are useless even to the professional
fish-curer. which condition is tech
nically termed "gutpock." Drowned
in the meshes of the net in the water,
herrings decompose even too rapidly
for the fish-curer. Owing to the pres
sure of the net, herrings are often
hauled dead into the fisherman's boat.
In addition to passing off decomposed
herrings as fresh ones, from among the
many fsh-trade tricks. is Initiating the
butchers plan of blowing air into the
veal 10 improve its appearance; SO on
the fishermOnger's slabs Goldfish are
sometimes. by means of blow pipe,
inflated with air, or ''b!own" so as to
make skinny. flabby FISH look plump
and fat. Small haddocks and rock
pouters -cheap. common fish are
often skinned, with their tails inserted
in their mouths, and sold as whiting.
Painting and vanishing the gills and
other parts of stale fish to make them
look fresh is a dodge practised at home
and abroad. "Filleted soles" ara often
dressed" place, and halibut is passed
off as turbOt. Turtle SOUP is often
made from the conger eel and no tur-
tie. Stale eel and skate are rubbed
over with sand to appear as if recently
caught. Old Holsters getting lighter
weight by age have been ingeniously
filled up internally by bits of fresh had
dock introduced just where the Holsters
tail and body unite. Among the signs
of fish decomposition, beside external
or internal bleeding and CLOTHING, are
cloudy. opaque and sunken eyes. dry
looking gills. flabby or soft flesh, a fishy
smell. loss of brightness and brilliancy
about the scales, and any phosphores-
cence. When cooked, a sour or acid
taste, or any clotted blood, indicates
partially decomposed fish, the blacken-
ing of a silver spoon indicates sulphur.
product of fish decomposition. In
Italy cured fish is tested by the intro
duction of a skewer. which, on being
subsequently, smelled. indicates the con-
dition of the fish.-LOndon Fish Trades
Review.