Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1916-07-13

Bureau of Fisheries eventually hopes
to do with the black cod what 1t has
done with the tile fish which has
reached consumption of three hun
dred tons month in New York alone.
There is also another fish that might
be used more extensively in the Am
ertcan markets with very good re-
suits. This is a rose colored fish,
known as the red cod on the Pacific
Coast and as the red perch and rose
fish on the Atlantic Coast, both coasts
Astounding in them. In other Words,
the United States possesses a big sup
ply of unusual marine fishes that
would offer a means of escape from
the high price of beef If people would
only eat them.
In Europe, on the contrary, there is
much more economy in fish as in ev-
erything else. If the people refuse to
eat certain variety of fish fresh, 1t
is promptly salted and vinegared and
sold under various alluring cogno-
mems. The English themselves are
aware that they have long been de-
ceived into eating fried dogfish, and
in Japan the jellyfish is very popular.
1t is dried and salted 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
refuse to believe it; but in Europe
there is no question as to its tremen-
dous popularity. The original caviar
was the roe of the sturgeon, salted and
dried, but now the roe of other large
fish is used in order to supply the
great demand. The pike perch, for
example, is now the source of much
caviar, as are also the Caspian roach
and bream-sold as scalefish caviar.
n fg flA
ducer of this commodity, having an
unlimited supply Of sturgeon in its
waters, and annually great quantities
of roe are shipped to Greece and Tur-
key, where it is prepared by fishermen
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 allow
ed to stand for month. 1t is then
ready to be shipped in casks. and
when opened in the city market is
cut into disc-like slices eagerly
bought by the epicure.
Besides caviar, the sturgeon yields a
big supply of isinglass, and its back
bone is boiled and cut into small piec-
es and made into fish pies. In Russia
the salted fish is most popular includ-
ing salted roundfish klipfsh, yellow
perch and herring. The great sailing
vats are placed in the ground under
meath the first floor of the sailing es-
tablishment, their upper chimes ex-
tending a short distance above the
ground. This is done to insure an
equcGle 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 a woman (many women are en-
ployed in the Russian fishing indus
try) attired in a loose blouse a short
calico skirt covering heavy close fit
ting trousers tucked into equally
heavy woolen stockings, and thick
boots, with a 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.