BULLETIN OF THE UNITED STATES FISH COMMISSION. 95 



broiled in the oven. — Take a fish of 3 to 5 pounds, split the fish 

 through the backbone ; put in a dripping- pan two heaping tablespoons- 

 fill of butter, set on the top of the stove and let the butter get hot; lay 

 in the tish, spread open, skin-side down, put salt and pepper on it and 

 bake in a very hot oven, basting frequently with the butter. After 

 placing the tish on a platter for the table, squeeze over it the juice of a 

 lemon and serve without delay. 



fried. — Cut the fish in pieces off the backbone, wash clean and dry 

 with a towel, sprinkle on salt, and roll in corn meal. Fry in a pan, half 

 full of lard, as hot as possible, and yet not hot enough to burn the fish. 



court bouillon. — Use a fish of from 5 to 8 pounds Aveight. Take 

 two teaspoonfuls coloring pepper, one-half teaspoon ful black pepper, 

 quarter teaspoouful cayenue pepper, two garlics cut in thin slices, put 

 all in a tea-cup and pour cold water OA^er them. Put in a kettle on 

 the fire half cup of lard, let it get very hot, slice into this a medium 

 sized onion and let it cook, stirring constantly. Add a half a can of to- 

 matoes, or three ripe tomatoes, let it cook well together, then put in the 

 fish, the mixture of pepper and garlic, sufficient salt to season, and a 

 half a cup of flour. Stir Avell, then co\ r er with boiling water, and let it 

 boil ten minutes. Serve at once. 



Salmon from Nova Scotia, Massachusetts coast, and the Co- 

 lumbia Eiver in New York market. — Mr. E. G. Blackford, writing 

 under date of November 25, 1884, says: 



"We are haAing a singularly large amount of fresh salmon from 

 Nova Scotia. During the last two weeks about 1,000 pounds have 

 arrived in this city. They are all of about one size, that is, weighing 

 from 7 to 9 pounds each. There are also occasional salmon coming to 

 the market caught in the mackerel weirs off the Massachusetts coast. 

 Some half dozen have arrived within a*week. They sell in this market 

 for 75 ceuts perpound- 



" I am also receiving from the Columbia Eiver very handsome speci- 

 mens of the Salmo gairdneri, or, as Dr. Bean suspects, large California 

 trout. They are selling at present for 35 cents a pound." 



Writing again under date of December 2, Mr Blackford says : 



" In regard to the salmon that are caught on the coast of Nova Sco- 

 tia I would say that they are all clean-shaped fish. No hook-noses 

 among them, but handsome, bright, and silver- Avhite in color, f cannot 

 ascertain the exact point where they were caught, as they are consigned 

 to some party in Boston and are forwarded by them to this market. They 

 average in weight about 8 pounds, and, so far as I can ascertain, about 

 1,500 pounds kaA r e been received in this city during the past twenty 

 days. 



"The salmon caught off the coast of Massachusetts are taken in the 

 mackerel weirs, principally in the vicinity of Truro, but not in any large 

 numbers. Altogether about twenty fish, aA r eraging 7 pounds each, haA T e 

 been received in this market. They are also a clean, fresh-run tish." 



