The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1894-05-19
'CAVIARE FROM JERSEY.
PRODUCTION OF A GENUINE
RUSSIAN DELICACY.
Il Comes From Our Coast-The Sturgeon
From Which Most OF the Caviare
Americans See Is Taken Are Caught by
New Jersey Fishermen.

1
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. II 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 allow we'd 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 l had seen
packed. A sturgeon-fishing settle
ment in Jersey might we'll be called
a 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 are 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
tho boats they are hoisted by der
ricks and thrown upon the wharf,
and as many of them are larger than
a man it may we'll be supposed that
this is an interesting process. After
the boats are unloaded (and it takes
but few fish to load a 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 the 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 a 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-
blcs 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 to
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 shai.
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 tho sieve IN
ii, all the black shot-like eggs are
separated from the mass Of skin an6
fibre which hold them in place while
within the fish. The skin and refuse
is tossed over into the water, and the
caviare, which remains in the tubs
in which 1T is collected as it passe:
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
| SOHS ~ ID tlCh dllOWCu w
in small, fine sleeves and drain unit
all the surplus juices which have
been collecting have disappeared
and it is then ready for packing int
kegs and barrels for shipping.
No other preparation is necessar.
before it is placed on our tables
After it is shipped to the firms deal
ing in this commodity. it is simpl.
taken from the kegs and packed In
attractive little cans and package!
of various sorts (holding from
quarter or half a pound to severa
pounds) beautifully labeled, and thel
placed on the market as very de
sirable and expensive dainty.
1t is greatly relished by those VIII
acquire taste for 1t, and it is SAT-
that the Russians are extravaganza.
fond OF it. 1t Is doubtless true tina
some quantity is imported from Rus
STA. but from tho extent OF the indus
try along the Atlantic coast, it ha
been proved that by lar the create
quantity is now prepared in thi
country, and it is probably quite a.
good as the imported, though Rus
SLAMS who cat tho American roe ar
loud in their statements that 1t can
not be compared to the home pro
duct.