The Wichita daily eagle., 1894-02-03
CHICAGVS FISH SUPPLY.
How It Is Affected by the Finan-
'cial Stringenoy.
Hard Times Have Caused the People t.
Economixe ON Their Meat Bills-
Whore the Fish Are Pria-
oapally Obtainea.


The report Of a shortage Of II, ,000, 900
bushels in the oyster crop of Chesa-
peake bay does not disturb the equa-
nimity of the Chicago dealers.
"Our business is mostly in fish this
winter" one of them declares. Hard
times have caused people to econo-
mize on high-priced oysters and meats
and turn to fish as the staple food.
Fish are very cheap and plentiful
Chicago eats 10000, 600 pounds of lake
fish and 5.ooo,o 900 pounds of ocean fish
annually. The lake fish were caught
and frozen last fall, and so long as
they remain in ice continue as fresh as
when taken from TIE water. How
ever, if anyone demands newly
caught fish, the Mackinaw fishermen
are sending down choice trout daily
taken from the straits.
"As to oysters. the crop of Balti-
more and New York might totally fail
without embarrassing the public in
the least or raising the price of the
bivalve.
''The Gulf Of Mexico produces fully
as fine favored oysters as are taken
anywhere. Many people like the gulf
oyster best. New Orleans could easily
supply the world with oysters, as its
coast environment is enormously pro-
life in oysters, delicious crustaceans,
and fishes. These gulf edibles are
sent north in refriger ator cars which
have conveyed dressed beef south.
They also come by express. The fail
ure of the fish and oyster crop would
be great boon to the gulf coast
trade
The fshmonger mentioned that the
Pacific Goldfish had invaded the Chi
cago market to the detriment of the
Maine-Massachusetts' namesake. There
Is no difference in the appearance Of
the rivals, but epicures think the Pa
cifc cod the choicer. The Pacific cod
is now shipped to Massachusetts,, salted
and sent out as Atlantic cod. No one
can tell the difference.
A popular fish in Chicago is the red
snapper taken in the Gulf Of Mexico,
and called by many the gulf cod. 1t is
a handsomer fish than the cod and of
AuCh hAACA AAoSOI' boI y hCCsS CAS dBE
in the catch of this fish and it is fore
ing it's way into all the markets of the
world.
Brook trout weighing from two to
five pounds are plentiful in the local
markets. They come from private fish
ponds where they were taken out and
frozen last fall.
FTh~ &nne% %o1r
the Detroit river at the ST. Clair Flats.
Muscallonge reach the market from
the interior lakes OF Wisconsin.
The lake trout varies in color, both
of skin and flesh. The flesh is yellow
from the southern to the northern
waters of Lake Superior In the
northwest corner of Lake Superior the
flesh becomes red and the skin fac.
simile of the brook trout. This latter
variety, which is the finest of trout, is
believed by some to be brook trout
from the Nipigon river, which in times
past left the stream and bred deep
water variety of itself. It is scarce in
the local market. There is suspicion
that the local dealer sells it as large
brook trout.
Eels mostly come from Fulton, N. Y,
where, on the, !Oswego river, is the
largest eel industry in the world.
Ocean Ash are not popular in the
west, nor are lake fish popular in the
east. The condition is natural
Crawfish come from New Orleans.
where they are the staple food of the
French people. The crawfish makes
the most delicious bisque known to the
epicuro.