El Paso herald. (El Paso, Tex.) 1901-1931, 1912-11-30
FISH is FOOD
SUPPLAHTS
FLESH
Cleanliness in Fish Packer
les Increases Demand For
Products.
NEW CLAM FOUND ON
THE PACIFIC COAST

washington, d. c, Nov 3O.-Ihere
was never a time when the market af-
forded such a variety IN the fish foods,
and each season brings out new nov
elites in this line. Additional ways are
being discovered Of serving many old
varieties so as to accentuate their
toothsomeness. The methods Of nan
ding all kinds of fish foods have i'm
proved in proportion to the increasing
demand for food sanitation and Indny
agencies have combined to influence the
housewife Of the present to allow fish
10 act as a substitute for flesh to a
Cegree never before considered pussI-
BILE.
Nothing is more attractive in the
way of food preparation than the great
packing houses in New England in
which salt fish IS prepared for the mar
ket- One does not expect such COndl-
ton as an accompaniment Of fish
packing, consequently a visit to one
of these establishments is a complete
revelation The first thing noticeable
is the Immaculate appearance Of me
women and girls doing the work. Ahe
girls working in millinery supply
factory, q shirt waist factory, or even
an artificial flower shop, are slOvenly
looking in comparison with these at
tractive young people in the crispest
and freshest laundered waists and
dresses, who sit and stand in rows be
side long, clean tables putting up salt
cod, smoked halbut and herring IN
suitable packages for the retail trade
Cod fish is of course the most i'm
pOrtant product of these establishments
and 1t is put up IN a number of diff
ferent forms. The conservative house
wife who still desires to purchase her
Goldfish whole as a part of her supplies
for the winter can do so, only now the
fish IS handled in a cIeanner manner
and is superior in quality. The aver
age housewife. however, prefers to buy
it in smaller quantities, and her pref
erence has been considered The whole
cod is now taken and cut by machinery
into strips of equal width These are
then divided into even lengths and the
best pieces are packed whole IN care
fully lined wooden boxes OF neat para
fine paper packages These can be
soaked until the surplus salt is re-
moved and then cooked by baking or
boiling and served whole in most at
tractiVe form. This constitutes the
highest grade Of selected fish
The smaller pieces which are not OF
the required size for the first grade, al
though OF equal quality, may be made
up into smaller packages and served as
strips and the bones removed, or they
may be desicated or picked into fine
pieces so as to enable the cook to pro
vide her family with cod 1lSh cakes
upon short notice
HaIibut Smoked 20 Hours.
In addition to cod the factories put up
smoked salted haIibut and smoked her
ring, the latter carefully cleaned and
boned. The rooms for smoking are as
carefully arranged as laboratory ex-
pertinent station The same quantity
OF fuel is used in proportion to the
Quantity of fish each day. The tenn
perature is kept at the same degree and
the fish remain a certain time accord
ing to the grade, their thickness and
the brand to be secured The average
time for smoking halibut is 40 hours.
In addition to the varieties of salt
fins great strides have been made in
the methods Of handling fresh fish since
the modern methods OF refrigeration
have been perfected Even IN the IN
land towns, where 20 years ago fresh {
fish was almost an unheard OF luxury
the choicest varieties are now available !
at all times Of the year. Inc efforts /
being made by the Housewives league |
Of New York to increase the use Of
fresh fish in that city are meeting with (
the hearty cooperation Of the flsh deal
ers. The sending Of notices TO $4,000 /
league members when fish were to be I
plentiful and cOrrespondingly cheap /
was an innovation Of this year
4 New Clam Found.
There has recently been brought for J
ward from Olympia Washington new |
clam OF gigantic size that IS hailed I
with delight by a large number Of cpl /
cures. It is known scientifically as the 4
Glycimeris Generosa and specimens OF 1
it were sent to the Philadelphia AcaQ- !
ernv of Natural Science as far back as 4
1881 The indians knew it as the Que /
nux and gathered 1t IN large quantities /
and dried il for -heir winter fish sup /
ply This clam frequently weighs !
seven or eight pounds and IS cut IN
slices and fried like outlets. 1t IS said
by some to resemble duck IN flavor
Among the newer developments IN
American fish food is the preparation
Of sturgeon eggs as caviar. This IS be-
week and there are many who prefer
it to the imported Russian caviar which
it closely resembles, both in appearance
and taste, although 1t Is usually lighter
Frog Eating Increases.
The custom of eating frogs is in
creasing in this country ana Lrog IIsn-
ing is fast becoming a lucrative indus
try. The frogs for the New YORK mar
ket chiefly come from around Phila-
delphia- In Boston the supply OF frogs
is upon the increase and there is some {
talk of canning them. Only the hind
quarters are taken and the average
price for the fishermen IS from 70 cents
a dozen up. In san FRANCISCO the
market price ranges from 81 70 $50
dozen. and more in the winter There
is a good demand for frogs in the St
Louis market, where they are shipped
from Minnesota. All along the Great
Lakes frog fishing is a growing activi-
~ and the frog legs are sent TO the
Chicago markets. Sometimes the frogs
are captured and brought in alive.
American "Sardines."
The fish canning factories OF the
Industry for years and their products
- enlarged each year. One Of the
popular products IS the domestic sar-
dine which is in reality a small herring,
I,r5t il has become a popular food pro-
741ct and millions OF cans are consumed
each year This is product chiefly Of
9
ere also found quite extensively along
fbe Pacific ocean. The California funny I
Tish is one OF the newest fish products
10 be canned, and it is being received
with COMMUNICATION in many parts Of
the country.
of the recent developments of the trade I
in fish food The scaIOps are an ever |
popular delicacy and in Massachusetts !
there has recently been discovered q
dozen or more new beds nos known to |
have existed before. IN which the seal
Ions are of so much larger size than 1
average that some Of the older fisher !
men thilk that they are Ct q new va
riety.
The Eish culturists are giving great
attention to pOpularizing the varioss
kinds Of shell fish and to tncrea siff I
their cultivation The transplantings III I
some of the larger western cIamst o |
the Atlantic coast is one Of the effS Is
now being made and it is claimed ~ Il !
v orr out bottom lands can by a