The citizen. (Frederick City, Md.) 1895-1923, 1900-03-09
SHARKS NOW A FOI
BUT NOT MANY WILL CARE TOs
THEM.

Whale Meat is Also on the Ma
and Much Other Material is
Put to Use Which Formerly n
to Waste.
The notion of making meat ex;rt
on a commercial scale from the fen
sharks and whales is SO eXt,e
novel that exceptional interest
taches to study which the Uil
States Fish Commission has been y
ing of this subject. Several fact
have recently been established inA
rope for this purpose and already u
products are coming on the mark
an appetizing shape. Indeed, it
serted that in taste they closely re
Bile the well-known beef preparat
have no flavor of fish whatever
they afford an excellent basis for $,
In Aberdeen the Normal COMPANY
utilizing in this way large quaint
of whale meat which hitherto has
to waste.
In Sweden they are making nj
tious extracts from sharks flesh. W Il
is chopped up into very small p
and stirred in vat with distilled
ter, the mixture having the consist,
of thin Cruel. From it the liquo
drawn off, and the oil which the |:
contains is removed by passin
through centrifugal apparatus,
which 1t is boiled and filtered. the
fluid thus obtained being evaporatt
vacuum until it reaches the "onI
ency of melasseS. Salt for favo
and sugar for preserving are adj
the product being put up finail.
sealed jars.
Similar methods are employed ind
manufacture of whalemeat eXtr1
which are said to be indlstinguish
from those of Liebig. OF cours
whale is as much mammal as m,
which may he supposed to modify1
problem, but there does not seem t
any great difference between flesh
fish in respect to chemical conn oSi1
and the concentrated essence OF slI
packed In porcelain pots Is to all
tents and purposes meatstuff. 1t
all the arOmtic flavor of meat ext
and can he made much more chez
At certain point in the process of
traction all fishy flavor disappt
Shark extract is available for all
poses that beef extract is good for
It will keep" indefinitely.
1t has been ascertained that valul
extracts can be obtained also n
crabs and shellfish, In the manufacd
Of which special effort is made mol
get rid Of the natural fiavors, bu
retain them. Already there are on
market Of this country quite a NUM-
OF such preparations from clans 4
oysters. highly recommended bv pf|
clans for their medicinal and rest
tive powers, which render them Inv
able for invalids and convalesce
These extracts are produced by re,
ing the mollushs to a fine hash
subiecting the latter to pressure.
liquid thus separated being evapora|
to semisolid. rich in nutriment,
lily digested, and valuable tonic
a weak stomach
The Juice Of oysters and clans vii
in the "shucking houses" Is usu
drained Off and thrown away. is pul
in similar fashion. after being con.
trated by evaporation. Sometime
Is reduced to a solid form and pres
into cakes. two ounce tablet cont
ing the nutritive ingredients Of 4
quarts Of fresh oyster Juice. Sue
tablet. with the addition of four uu
of boiling water, Is guaranteed to vi
o gallon of real oyster soup, to viii
II desired. a few Of the natural n
lusks fresh from the shell may Ue q
ed for verissmilitude.
Extracts in large quantities are m
from solft clans at several points
'he Massachusetts coast. the surlI
liquor from shuck ing houses furnish
lhe raw material. One use to WI
these preparations are put Is in
making of instantaneous" hot q
'roths by dispensers Of intemncL
drinks.
Other brands Of clam extracts a,e
tanned from "round" or hard cIa
which are prepared as a by-prodr., L
c'dentally to the canning Of these n
iIsks. The latter are opened wifi
lnife and the "meats" are mixed Nc
'be disks of white potatoes. onions ,
other vegetables, to make chowdcr.
product being put up in cans. lfe
While the waste liquor, condensed
evaporation, is poured into glass Is
which are Theoretically sealed. and
mis- shape 1t comes to market. A tal
spoonful Is sufficient, with hot wa
fdded, to make cup Of broth.
The greatest value Of these new 4!
} es in the fact that they make usc
;ood materials hitherto regar,lel
waste Until very recently the eccs
rsh were mostly thrown awav.
row they are utilized In a variety.
valuable ways. Sturgeon eggs arc 8
"a In brine, to he sold under the p,,
tf caviare. and 1t will probably asl
18Th most persons TO learn that 900
pounds Of this product, worth $50
ere put up annually In the Tin,
states. Mullet roes are salten
nickled all along the AtIanti 81,
from North Carolina to Florida
he Indians Of the northwest coast
lsrge quantities of eggs of vori
fishes, the product being held over n
winter, when it is pounded bctv
stones and beaten with water I,
cream: or else boiled with dried bcr
and nodded in wooden frames
cakes a foot square and an inch IN
Caviare Is made from sturgeon q,
salted In brine. 1t is the most CO.
product Of the fisheries of this conn
and while largely relished by enicu
taste for 1t must naturally be
quired. Until recently its manufact
was monopollzed by the Russians. n
OF It being prepared on the w
River and Caspian Sea, and nt
present time about 100000 pound
1t are exported annually from tLe
minlons Of the Gar. The abunda
Of sturgeon in the United States
TO the preparation of the caviare
the Hudson River as early as /
Much secrecy attached In those
to the process of It's manufact,1ra