Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1916-06-29

sold under various alluring cogno-
mems. The English themselves are
aware that they have long been de.
ceived into eating fried dogfsh, and
In Japan the 1ellyfsh Is very popular.
IT Is dried and sailed and reduced to
the consistency of gelatin. which with
saki vinegar Is greatly relished as a
sauce. .
While some Americans assert that
they like caviar, the great majority re-
IL no question as to Its tremendous
popularity. The original caviar was
the roe of the sturgeon, sailed and
dried, but now the roe Of other large
fish Ia used in order to- supply the
great demand The, pike perch, for
example, isanow the source Of much
caviar. as are also the Caspian roach
and Dream sold as scalefish caviar,
Russia, OF course, is the great produc-
or ssof this commodity, having an un-
limited supply Of sturgeon in Its wat
lers,, and annually great quantities Of
roe are shipped to Greece and Turkey
where H. is' prepared by hshermen OF
those countries The usual method
is to salt the roe in layers which are
then pressed between boards heavily
weighted with big stones and allowed
to stand for a month. It isthen ready
to be shipped In, casks, and when open.
ed in the city market is cut into disc
like slices eagerly bought by the cpl
lcure. s,lg nE ssg f.gsstssF oas4E
\ Besides caviar, the sturgeon yields
a big supply Of isinglass andits back.
bone is boiled and cuta into small
pieces and made into fish pies. In
Russia the sailed fish Is most popular.
including sailed roundfsh. klipfish.
yellow perch and herring. The great
sailing watts are placed in the ground
underneath the first floor Of the salt
ing establishment, their upper chimes
extending a short distance above the
ground. This Is done to insure an
equable temperature. Here the fish
are saturated in salt brine until they
are needed for shipment. Then they
are packed in large barrels in which
they are tightly pressed by the simple
process of having someone Jump on
| them. A cloth Is placed over the fish
and woman (many women are EN-
ployed in the Russian fishing indus
| try attired in loose blouse, a short
calico skirt covering heavy close-fitting
trousers tucked into equally heavy,
wooden stockings, and thick boots,
with brilliant handkerchief tied
around her head. jumps violently up
and down on the fish until they are
packed as tightly as it is possible to
get them. uIa ->..
The European method OF packing or
canning fish is somewhat different
from ours; in fact, canned fish in this
country, with the exception Of sar-
Dimes salmon and tuna Ash, has never
been very popular. But in Norway. for
example, there are 30 many fish that
she is dependent upon other countries
! to market them, and very great
many are canned. Norway eats can
ned fish pudding, boiled and smoked
salmon in oil dressing; sturgeon
smoked in oil, skinned and homeless
smoked herring in oil, fish cakes with
wine sauce and Jelly, halibut fried in
wine sauce and smoked herring in
Jelly. In addition to this. meal is made
out Of cod roe which somewhat re-
sembles wheat -four and Is valuable
for the reason that 1t will keep for
long periods in tropical countries.
| It Is thought that fish puddlngs and
fish packed in wine and jelly might
prove popular in the United States If
offered by American packers, but the
packers knowing the persistence OF
the American diet which follows the
4 paths of precedent. are still dubious
I There are already too many sea rob
ms, black cod and roe fish going
abegging. But now, quite recently
comes the first indications of revo
luton in the American fishing indus
try. The New Workers are eating
sharks. both large and small. and rails
z ing never a murmur: after which the
secret OF the American appetite Is al
last within the ken of the fisherman
A rose by any other name may swell
as sweet. but certain Ash by some
other name seem to taste a great dea
hotter