El Paso herald. (El Paso, Tex.) 1901-1931, 1918-01-19

o00- Within the past few years the tile
fish has come back, and the bureau OF
fisheries has brought them into the mar
ket for sale It has shown the people
/ that they are an excellent sea food, and
I the result is that 100000 pounds were
| caught and sold last year. The fish is
now one Of the most popular in New York
/ and Boston. and It viii soon be eaten all
Another fish which until now has gone
| to waste IS the spiny dogfish, which the
/ bureau Of fisheries has dignified with a
new name. The scientists here had inves-
/ tigated the flesh Of this animal They
I found Il excellent, but they did not dare
I TO put It forth TO the people under the
name OF dogfish for fear OF the prejudice
I concerning It They gave it = new trade
mark. the grayfiSh. and such It
/ promises TO become one OF our most COM
mon sea foods. fresh and canned Tn ~
are now canning grayfish or the coast Of
Massachusetts,. and it is expected that
/ the salmon canneries of Puget Sound will
put them Up during the winter, when
there are no salmon to pack
Greyfish Is Sea Bandit.
The grayfish is found in both the At
Iantic and the Pacific. It travels about
IN great schools besieging the fishing
grounds and eating or driving away every
fish which is too big to be swallowed It
Is one OF the robbers OF the sea and eats
even the bait Of the fishermen tearing
their nets to pieces with its sharp teeth
which cut like shears Not only is the
A4Gcn EQQ4 10 eat u1l AAlI liver ~ NdAuGAAr
for oil. and the eggs are sold to the leath-
er trade. The eggs are said to be Matched
within the body or the mother. and are
as large as the yoik Of hens eggs Al
though the canned product was first
known in 1916. grayfish is now selling on
the market Of 80 states OF the Union It
has been handled by the dealers Of 12S
towns in New York and Pennsylvania
alone and It is cheaper than salmon
can costing only 10 cents. The bureau
Of fisheries has a book Of recipes telling
how TO cook IT.
\ valuable sea product whose name has
been changed by the scientists OF the
bureau OF fisheries is the black cod. which
is found IN great quantities off our Pacific
coast all the way from san Francisco TO
Alaska The name OF this has been
changed to the ''sablefish" for the reason
that II is not a cod. in its family, struc-
ture or edible qualities Goldfish is dry
whereas the meat Of the sablefish is full
Of fat The fish averages Is pounds IN
weight and II can be shipped fresh o.
frozen all over the country
Considered n Nuisance.
Until recently this fish was regarded
a nuisance and millions OF pounds OF It
were thrown back into the sea Now that
the bureau Of fisheries has shown its
value. It Is becoming one Of the most
popular Of sea foods It began 10 be az
plotted under the name Of the sabiefisn
only about year ago. and by last June
more than 100000 pounds Of the frozen
fish and over 1.0Oo.000 pounds Of the fresh
all along the Pacific coast and II viii
eventually find its way into every town IN
the country
But IL Is not only from the oceans that
our new supply of fish food is 10 come.
The bureau OF fisheries is calling the az
tention Of the public to some fishes q
the great lakes, which until now have
been ractfcaIly neglected One OF tee5e
is the burbot which might be called the
fresh water cousin Of the cod Its meat
is very much like that OF the cod and IT
may be cooked the same way The bureau
OF fisheries has q dozen or more special 1
recipes for its preparation. Il was only
last spring that attention was called 20
the burbot as a food possibility. and al I
ready more than half million pounds OF !
IL have been marketed, By the wholesale |
fish dealers. A vast quantity Will be
caught and sold this season. and II IS
likely to become one Of the most popular
CT our fresh water fishes.
Constantly Making Experiments
The fish scientists az Washington are
making all sorts OF experiments in the
preparation and curing Of fish They
and smoked fish. and a bulletin recently
issued gives you q new recipe OF that kind
for every week the year through They
have also prepared directions for Enok-
Ing fish. Including a design for a smoke
house. which can be built for a very few
dollars They have found that many OF
our fishes which are not especially paia-
table IN a fresh state are delicious when
river sturgeon and boEfin are excellent |
when smoked.
The bowfin has been found 10 be esps- |
cially valuable as a smoked fish and Il I
viii add greatly to our food supplies. This /
fish grows to a length Of two feet and 4
a weight Of Il pounds II has not been /
eaten much IN the north but the colored /
people OF the south are said to be fond |
Of It. They call It mudfish from the /
fact that It Is fond Of sluggish waters
The boEfin r. found in the great lakes I
region. the Mississippi valley and in the i
streams OF the Atlantic coast from New |
York TO Florida Il likes the weedy /
waters along the shores, going into the
shadows at night and returning to the l
deeper places by day. II Is very voracious /
and savage. having been known to bite 1
two pound fish clean IN two at one snap /
II can be raised in ponds. and il is said /
that you can put IL in a rain barrel and /
keep Il all summer without changing the i
water. The bowfin can be captured with /