The Bridgeport evening farmer., 1916-07-28
ON EATING SHARK.
The Views of Naturalist, Chinese Laundryman. Two Fish Dealers { And Restauranteur.

N Will 'Snark-0nS ana alet rO or shark" begin to appear on the menus Iof Brooklyn's better restaurants along with frogs legs and other aquatic del- icacies if the sharks drive out the ed- | ib4e fishes and take their places in Long Island waters7
 IA naturalist, Chinese laundryman. two fish dealers. a restauranteur and an encyclopedia, were consulted today on the epicurean virtues of the shark, land their composite answer when care l fully averaged showed that the shark 1 is good eating If you like 1t. s18 t'sYes, II have eaten shark meat 7 the naturalist said. s.And think it's poor stuff; but another naturalist who ate part of the samesshark said it was good-so you can take your choice. The meat Is etringy, and though I was hungry at the time, it tswent against me-
 The naturalist added that the Chi nese were fond Of the fins, and that Italians eat certain parts of the fish,
 .'Is shark meat good to eat 2. Quong See, the laundryman, was asked while counting collars. yl
 '.Umph ?''. he murmured through a mouthful of pink "che3kees.',
 Did you ever eat a shark. John ?'' What you want?" | f'Shark!,s ss6hirtee ?''
 l"No, Shark-big ish-go fiap.dap
 bitee mans leg shark shark. ' ir 'What you want?" ef'.
 Say, Quong, do you speak English 9 l .sNo.H K
 The information obtained from lQuong See was amplified b$ consul
 tation with An encyclopedia, which ex- plained that along the China coast the fins of sharks are highly. prized for
 the gelatine that they yield. The back fins yield more of the jiggly delicacy but it is of a dark color, while that given off by the side fins though not SC abundant is lighter and more delicate l A wholesale fish dealer was next
 questioned about the market price and
 the uses of the shark. ,k
 T can probably get you shark
 by tomorrow for about $10," he said
 It was explained that only enough Eshark was sought to make Brooklyn Idinner, to which the wholesaler re- piled that he rarely had a call for the
 fish except as exhibits to put in show I windows. Another dealer said that
 he yold a good many sharks whole to Italian retailers and after an inquiry
 among his Italian customers said that both Italians and Chinese in,New York twere fond of the fish and would pay 1 from S to g cents pound for it. I They skin it first, and then they I make soup of it. Right under the skin is . layer. of yeilowish tinted
 meat and inside of that is sort o1 Itenderloin of white meat They make
 the soup and eat the meat, too." heaex. Ep1ained. Shark is sometimes cook ed as steak like salmon and halibut'
 A we'll known Brooklyn restaurant teur was consulted. He had served
 nearly everything but he had never
 put any shark on his menu. He had
 eaten 1t, though.
 Many years ago on an Italian sail
 boat" he explained, 'Tsknew old sail
 ors who liked to cut the f1let from the \ shark. This they would dry in the
 sun on the deck and salt; and when lit was red like smoked beef they
 sliced 1t very thin and ate it with let ttuce and tomatoes. It was very good
 that way, but I do not expect to sell
 it here.' E,