The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1899-07-31
SHARK MEAT NOW A FOOD
MEAT EXTRACTS MADE FROM THE
FLESH OF SHARHsAND WHALES.
VINE United States Fish Commission
studying the subject-Similar Prepa-
fatfons Made from Crabs and sheIlhsh.

VIC united states Fish Conn las 4 OH
studying the subject-SimiIar Prepa-
rattons Made from Crabs and SheIlfsh.
The notion Of making "meat ex-
tracts on commercial scale from the
Hesh Of sharks and whales is SO ex-
tfemeiy novel that exceptional interest
attaches to a study which the United
states fish commission has been max
ing of this subject Several factories
nave recently been established in Eu-
rope for this purpose and already Their
products are coming on the market in
an appetizing shape. Indeed, it is as
serted that ia taste they closely resem-
BILE the well known beef preparations,
have no flavor of fish whatever. and
that they afford an excellent basis for
soups. In Aberdeen the Normal COM
pany is utilizing in this way large
quantities of whale meat, which hither-
to has gone to waste.
In Sweden they are making nutritious
extracts from sharks flesh. which il
chopped up into very small pieces and
stirred in a vat with distilled water, tie
mixture having the consistency of thin
cruel. From it the liquor is drawn off,
and the oil which the latter contains is
removed by passing it through CEN
trifugal apparatus, after which it is
boiled and filtered, the clear fluid thus
obtained being evaporated in vacuum
until 1t reaches the consistency of mo-
Iasses. Salt for f1avoring and sugar for
preserving are added, the product being
put up finally in sealed Jars.
low NV ppontnyTp6 i'm the
manufacture of whate meat extracts,
which are said to be indistinguishable
from those of Liebig. OF course, a
whale is as much a mammal as an OK,
which might be supposed to modify the
problem, but there does not seem to be
any great difference between flesh and
fish in respect to chemical composition,
and the concentrated essence of shark,
packed In porcelain pots, is to all in
tents and purposes meatstuff. 1t has
all the aromatic flavor of meat extract,
and can be made much more cheaply.
AT certain point in the process of ex-
traction all fshy flavor disappears.
Shark extract is available for all the
purposes that beef extract is good for,
and 1t will keep indefinitely.
1t has been ascertained that valuable
extracts can be obtained also from
crabs and shellfish, in the manufacture
of which special efforts are made not to
get rid of the natural fiavors, but to re-
tain them. Already there are on the
market in this country quite a number
OF such preparations from CLAIMS and
oysters, highly recommended by physl-
clans for their medicinal and restora-
tive powers, which render them invalu
able for invalids and convalescents. |
These extracts are produced by reduc-
ing the mollusks to fine hash and
subjecting the latter to pressure, the
liquid thus separated being evaporated
to semi-sold. rich in nutriment, cas-
lily digested, and a valuable tonic for
weak stomachs.
The juice of oysters and clans which |
In the "shuckng houses" Is usually
drained off and thrown away, is put up
In a similar fashion, after being concen-
trated by evaporation. Sometimes it Is |
reduced to solid form and pressed |
into cakes, two ounce tablet contain
ing the nutritive ingredients of four
quarts of fresh oyster juice. Such
tablet, with the addition Of four quarts
of boiling water is guaranteed to yield
gallon of real oyster soup, to which,
if desired, few of the natural mol
lusks fresh from the shell may be added
for verisimilitude.
Extracts in large quantities are made
from soft shell CLAIMS at several points
on the Massachusetts coast, the sur
plus liquor from shucking houses fur
nsihing the raw material. One use to
which these preparations are put is in
So ;,,c+ oy,to J,af f,1o
broth by dispensers of temperance
drinks. Ordinarily water or milk is
added, with pepper and salt the result
being very nutritious and palatable
drink Although the product is of re-
cent introduction sales have already
reached several thousand cases per
year, and the demand is steadily in
creasing Tt is new food, and the
price of it is very reasonable, not ex-
ceeding one dollar and half a gallon,
Other brands of clam extracts are OBJ
tanned from "round" or hard clans ;
which are prepared as a by product in
to the canning of these mol ]
Iusks The latter are opened with a
knife, and the ''meats" are mixed with ,
disks of white potatoes, onions and 9TH
or vegetables, to make chowder, the ,
product being put up in cans. Mean |
while the waste liquor, condensed by
evaporation is poured into glass jars, t
which are sealed Theoretically, and in ,
this shape it comes to market. A Ia t
is sufficient, with hot water i,
added, to make cup of BROTH g
The greatest value of these new ideas /
les In the fact that they make use OF
,ood materials hitherto regarded as \
waste. Until very recently the eggs of a
ishes were mostly thrown away, but a
low they are utilized in variety OF r
ways. Sturgeon eggs are salt r
"A in brine to be sold under the name I
# caviare, and it will probably astonish /.
most persons to learn that three hum O
,red thousand pounds of this product,
worth one hundred and eighty thousand u
Iollars are put up annually III the s
United States. Mullet roes are dry I
or picked all along the Atlantic e
bore from North Carolina to Florida, Il
nd the Indians of the northwest coast "
Irv large quantities of eggs of various g
she's. the product being held over until t
winter. when it is pounded between g
tones and beaten with water to D
ream. or else boiled with dried berries Il
nd moulded in wooden frames into is
axes a foot square and an inch thick n