Evening star., 1918-01-20

Copyright. 1913. by Frank G. carpenter.)
o 0AvE you ever heard the inside
ILL story of how the Japanese con-
tIt quered the Russians? They did
SS It with fish, q The Russians =
were meat eaters and their supplies in
Manchurfa had to be brought for more
than 5000 miles over the Transsiberian
railroad. The cars were taxed to their
went hungry. The japanese did their
fighting on fish. and they brought their
food In by the boatIoad. smoked. salted
and fresh They lived upon fish and
rice. They had an emergency fish ra-
ton about as big as a good sized ba-
mana and of much the same shape. 1t
was a gigantic tabloid of brain and
nerve food. and with a few handfuls Of
rice 1t made meal for three or four
men. The soldiers could take it along
in their knapsacks or pockets. and 1t
was always ready for use. This ration
was the bonito. one of the most COM
mon fish of Japan. In curing it the
bones were first taken out and the flesh
then could be shaped with the hands
1t was cooked and smoked, after
which it was as hard as stone and so
dry that 1t would last for an indefinite
time. 1t was eaten with rice or shaved
The Japanese used it in all their cam
paigns and it formed a large part of
their food supply.
r
We shall send vast quantities of
rope. but we can do even more good by
increasing our fish diet here and send
ing more meat to the soldiers. With
re-
tion is advising every one to eat more
fish. and thereby to let loose more of
the beef. mutton and pork so much
needed. The bureau of fisheries is send
Ing out s. o. S. calls to the people, ad-
vising them what our fish supplies are
and Offering recipes and directions as to
how they may be used to advantage
In connection with this it is investigat-
ing many OF the fishes found in our
waters and is adding enormously to our
sea-food possibilities. During the past
week I have had a long talk with DIR.
Hugh NJ. Smith. the United States COM
missioner of fisheries. about these new
fishes and how they will affect the food
supply OF the nation. / have before me
as l write, can of whale beef and 1
have just gotten up from lunch in
which the meat dish was whale stew.
This meat came from an animal which
gave the packers something like Ave
tons OF sea food. enough. at quarter of
a pound to the person, to suppIy 40 O00
people with meat meal
Whale meat is not like fish meat The
whate is not hsh. although it lives in
the sea- 1t is a mammal. and it be-
longs more to such animals as cattle
and other beasts which suckle their
young. Its young are born alive, and
they get their meals from their mother
in the shape of milk. until they are old
enough to forage about for themselves
Whale meat. when cut from the car
cass. Is red, just like beef The fat ia
white. and on the butchers block you
could hardly distinguish a whale steak
from a beefsteak. When cooked and
canned 1t looks like boiled beef. and
that have Just eaten tastes much like
beef stew or boeuf a la mode
I am told that fresh whale tastes
much like beefsteak. 1t has been served
at some of the hotels and restaurants
Of the Pacific coast cities. and IN the
markets there has been a ready sale at
10 cents per pound.
cooking this meat. They are furnished
by . whaling company Of Bay Cify-
Ore. One 10 for whale steak, another
for whale stew. and others for braised
whale and for curried whale on toast.
There are also recipes for whale cro-
quettes to be made Of the leftover
roast whale. and for a pot-roast which
requires four pounds of whale meat
and should be simmered slowly Ave
hours. P1anked whale steak was re-
hotels Of New York city. It resembled
young pig in texture and taste. and
those who ate It said It was palatable
The Japanese have been whale eaters
for years. and the Eskimos for genera
tions. Shortly before the war broke
whale meat as food for their soldiers
and they have. also imported porpoises
from Norway.
The porpoiss is the little cousin Of the