The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-08-02

ITS VALUE AS TooD.
Few people know how good sturgeon
really Is. This is one of the fishes desig-
mated &C cartilaginoas, and from the tip Of
his snout 10 the tip Of his tail there is not
slice IN him which Is not good for food
or that is in any way encountered with
bones Sturgeon Is like venison. II Is al
ways better two or three DAYS after il Is
caught, being more tender and Juicy.
how TO COOK STURGEON.
In London the favorits way i to stew
the slice Of two or three pounds in
French stewing-pan with plenty Of stock
or gravy and liberal allowance Of yege-
tables. Sturgeon 80 cooked Is very deli
cious. Ii resembles veal rather than fish,
and has no Eshy flavor about IT, Baked
sturgeon Is also delicious. This should be
put IN deep pan with slices Of salt pork
on top Of the fish and plenty Of gravy. IN
which potatoes. pared and CHARTERED. 6 nd
sliced carrots and onions should be cooked.
The fish should be dredged with iour and
frequently basied, so that when cooked is
viii be covered with riGh brown crust.
When served il should be garnixhed with
parsley and sliced lemon Worcesterxhire
sauce should De stirred in the gravy 10 give
IL q Zesf- Fried sturgeon Is very nice when
properly cooked. II. like all other kind of
hsh. requires TO be fried In plenty Of boil
ing fat after being first rolled in crumbs or
dipped IN q thick batter. Sturgeon Is
served In restaurants IS ser bass, and
when fried the slice Is simply laid on top
Of hot stove and after being scorched
little is served up to the hungry Gus
toner as fried sea bass. q nasty, unwhole-
some method OF cooking, which should re
prohibited by law. 1t could be wished
that sturgeon were more common, and
that when placed on the market its value
as an article Of food were better understood.
Il Il cheaper than mutton and more
dainty. OF course sturgeon flesh does not
compare with sole or rurbot for delicacy or
flavor. but N certain sense il IS more
valuable. II Is more muscular; il il closer
IN fibre: II has more fat and gristIe in il.
Even the bones after good cooking resolve
themselves into sort of jelly, which
makes the epicure think OF Gods head and
furbot IN. Mothers with delicate children
viii do well 10 note the fact that sturgeon
thoroughly stewed down is more nutri-
tious and restorative than cod liver oil, and
far more pleasant 20 the palate
THE FISHING FoR STURGEON.
The finest sturgeon on the Pacific coast
are undoubtedly those taken in the Co
lumbis river. They are the white sturgeon
(Acipenser fraaSnaontGausA. Until within 3
few years sturgeon was considered By Ore
gon and Washington people as only tit for
Indians 10 eat. A beginning has been
made ~ kalams. on the Columbia river.
in the preparation OF sturgeon for the
market, and in ISsso. according 10 the re-
port Of State Fish Commissioners Crawford
o15 tons Of sturgeon and IS5 kegs Of eaxiare
We're shipped from kalan2 and Waterford
The sturgeon were shipped fresh IN ice
When cuE IN strips, slightly salFed and
smoked. II IS delicious. and when knoEn
in our markets Nil be appreciated and in
demand.
cAvT4RK
The process OF preparing csvia-e from
sturgeon roe, as described by Professor
John A. Ryder. Of the United States hsh
commission, bulletin VIII, 1sss, is Is fol-
lows:
As soon as possible after the EsA has been
killed Tia rOs is carefully removed from the al
ooninAl cavity 50 as noS % bring i n cantsct
with wates. Prom three 20 Eve p@l3fals Ot roe,
each holding tarse and one aaaf gallons Of eggs,
removed 4ro11 single nEh Ihs process CT
rubbing the roe. il % called. Is very Shape
The fresh masses Of sos are placed gIon wire
screen or sieve, which Ms oFsr Elnc lined
trough eighteen inches deep two tsss vide and
sboas tozr te9I long wiz rs teton s-0p-lE -
one end, where a. outlet Is arranged. The
nssshex Of xAe wire screen are Just large enough
10 lei the ssD&rste1 eggs fall through ~ ine
masses q ova srs Tubhsd back SlG fo-tA over IL
by fAe operator De ssy&r&Eed eva tsla Snto Ehe
trough sz1 are Graw1 OF a! one end through
sn opening closed hy sliding door into clean
hat barre this. After tae roe e brought into
the condition II witch fhs eggs Al sepA-
rated, q eertsln roTElon o. GGs Salt Is s41e1 an1
carefully stirred N with rhs eggs II Ihe 1us@
The E.xsE German sat from AEnesurE Is pre-
fsrrs6 Tie manipulation o. tie egga i al
done by tbs nEzas. and al ersE when tie s@lf Is
Ad1s1 70 Il the elect CRY fA= EzE2s olzE very
sooa tie sTraag affinity % tie sElf foE tAss va
terry constituents 81 tAe ora IL 70 abstract
their water El1 g oEg2s Is formed. which
soan becomes 50 coEzozs tAz. me contents q the
tab Ezzy E@ poured This a-3ne arrears in
about res O. Eileen EalzGEez AfE<y tie sat a
added. TIE szstsd eggs are tAen paE-e5 aut0
slSyss. which zos1 trozz elg1f - fez p8G1agls OF
fhs sailed eggs T4sss sleeves are then plsesd II
q sloEiug position - 14aow 9as brine u arAin on
and u few hoErs taS process IS ecEapsS.e5
and tas product - the cEyaETe 81 eos1Eerea.
wk5eh Is tHe2 czvsszlay pscke1 IN ANAL easks 80
~ tight Is ready for the Esrket These casks
usually hold 10 pc1Eds Each Tie Gaesz
cATAGre E2zGe ID AE2e-le& gD@s 70 kGrgps In
Russia the eggs waE1rz IN vinegar and
dried Wien czv1Grs s rZt Up Il small PACK
sges. S&y leaves are sometimes z11e1- EAs
AassiA1s enzslTzs mere cGs3ars than ar csAer
DEfsoa. and good article e q rrEsy SAFE 81
ZEN 1osr2xGwe pTtccE TAs cGvazre p~O4ue
from fhe lAks ssI-gsoa (-zrsgsssr rsorafzaz4sl 70
sad - tss ths hest. tAs eggs tss1ux saEaez AAf
lErger +Ga1 S1o@E o. tEE eCmE124 syscsss
"a st@ivaes- Kaa sturgeon q THE Columbia rlvsr
Is tie "a fvaas a4esszaass sifs s+arx@cz " hicA g
Fraser river. HrislsA Cea1Eaosg, bat tAs EaA1a-
iAetase a caTisTS Is not 90 extensive . scale
upg2 tie Psez1e uFon tne Atlantic e0zsF. yet
b Is aEtg 10 become s valuable Industry - ia
ssass o. Washington.
EsTSGIAss.
This substance IS TOO well known in