The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1894-07-07

A merry group. had gathered about
the table d'hote in a popular cafe
and were commenting upon one OF
the various courses that had seemed
especially relished by the majority
OF the company.
"Oh, yes, it is the real Russian ca
Ware. the genuine article" exclaimed
one of the group. al happen to be
acquainted with the firm from which
all the caviare IL bought which is
used in this hotel, and know that it
is imported at an immense cost.
which accounts for the rather limit
ed quantity allowed each guest"
In point Of fact. most OF the caviare
eaten in America comes from the
little fishing hamlets on the South
Jersey coast, says Philadelphia
Times writer, and as /, too, had deal
ings with the firm which sold the
caviare to this particular hotel.
my friends were perhaps enjoying
the very same that had seen
| packed. A sturgeon-fshing settle
ment in Jersey might well be called
camp rather than settlement, for
the small cabins and all the sur
roundings give the impression of be-
ing mere temporary homes OF the
fishermen crowded in them. And
this is really the case. From neigh
boring farms and from pleasant
homes in the village near by, jolly
crowds gather to trough it, during
the sturgeon season. The owners OF
the boats arc also owners of the
cabins and supply the homes for the
fishermen in their employ,
The caviare is the roe Of the fish,
and one who has been accustomed to
the roe Of shad and other small fish
can scarcely realize that this queer
substance serves the Same purpose.
AS the immense fish are taken from
the boats they are hoisted by der.
ricks and thrown upon the wharf,
and as many of them are larger than
q man it may well be supposed that
this is an interesting process. After
the boats are unloaded (and it takes
but few fish to load large boat
very heavily the fishermen COM
mence butchering the horny-hided
monsters lying on the wharf. This
is very different process from the
cleaning of small fish. A shad, for
instance, is simply scaled, then
opened with a sharp knife and the
small pink row carefully removed to
keep from breaking the dainty, which
is usually considered the choicest
part of tho fish. When the fisher
man has to clean his sturgeon he
grasps the ak in both hands, the
| huge head is cut off with few
quick strokes; then with long,
sharp butcher-knife the thick, horny
skin is removed and the sturgeon is
cut open its entire length. care
being taken that the strokes are not
| deep enough to cut into the roe.
When the sides Of the fish are laid
| open these large roes are exposed to
view and instead of the toothsome
| looking morsel found in other fish,
the roe OF the sturgeon consists OF
great bucketfuls of black substance
resembling shot-each separate egg
comprised in this great mass resem-
bles closely very coarse black shot,
as round and plump as small green
pea and as glossy as though freshly
| vanished. These become somewhat
shriveled when packed and ready for
/ shipping aud lose much of their shiny
| appearance, but still retain their
dark color, and in other respects
look much the same when brought tc
our tables as when first taken from
the hsh.
The two large roe extend nearly
the length OF the fish, being larger
in proportion than the roe OF shal.
etc. The black, Shiny mass is
/ scooped from the fish into buckets
and then poured into large sleeves;
ard it looks anything but inviting
while in this state.
1t is rubbed through the sieve IN
til all the black shot-like eggs are
| separated from the mass of skin and
fibre which hold them in place while
within the fish. The skin and refuse
is tossed over into the water, aud the
| caviare, which remains in the tubs
in which 1T is collected as it passes
through the sieve, is taken into the
cabin reserved for this purpose, and
mixed with the preservative which
at the same time ..cures" and sea-
sons it. 1t is then allowed to stand
in small, fine sleeves ana drain until
all the surplus juices which have
been collecting have disappeared,
and it is then ready for packing into
kegs and barrels for shipping.
No other preparation is necessary
before it is placed on our tables.
After it is shipped to the firms deal
ing in this commodity, it is simply
taken from the kegs and packed in
attractive little cans and packages
OF various sorts (holding from q
quarter or half pound to several
pounds) beautifully labeled, and the n
placed on the market as very de-
sirable and expensive dainty.
1t is greatly relished by those WHIT
acquire q taste for il, and IL Is said