44 UNUTILIZED FISHES. 



eries at Woods Hole, Mass., and all acknowledged that the flesh was 

 tender and well flavored. Some said it was like halibut, while 

 others thought it tasted more like swordfish. The fish had been 

 prepared by cutting it up into cross sections about three-quarters of 

 an inch thick, soaking these in salt water for three hours, then 

 washing in fresh water a few moments to remove most of the salt, rol- 

 ling the pieces in flour and frying them in lard, using as little grease 

 as possible. Two days later, smooth dogfish prepared in the same 

 manner was served under the simple name of " fish " on two tables at 

 the " mess " of the Marine Biological Laboratory. Everyone who 

 ate of it pronounced the fish very palatable, even after learning what 

 kind of fish he had eaten. On several other occasions smooth dog- 

 fish, fried, was served to various members of the Fish Commission 

 staff, their wives, and friends, and all testified to its excellence. 

 When cooked thus the flesh is somewhat dry, but very delicate in 

 texture, tender, and sweet. It is also entirely free from bones, 

 which gives an added pleasure to the eating of it. Under a less 

 disagreeable name, the fish would doubtless find a ready market. 

 Mr. E. F. Locke, superintendent of the Fisheries station at Woods 

 Hole, writes that while in Noank, Conn., in October, 1906, he learned 

 of shipments of dogfish and sand sharks from there to New York 

 that fall, and their sale at 15 to 25 cents per fish. 



Canning of horned dogfish. — The horned dogfish also is a good 

 food, as is being demonstrated at the present time in Cape Breton, 

 where, by a packer at Petit de Grat, it was first canned for market. 

 A dozen cans of the product, packed by the method employed for 

 salmon, were sent to the writer to be sampled, and when prepared 

 for the table in various w T ays (fried, scalloped, creamed, etc.) were 

 highly praised for flavor and palatability. The proprietor of a 

 hotel in Xova Scotia gives the following testimonial : 



We instructed our chef to prepare the can of dogfish handed me by you in 

 such a way as to suit our star hoarders, and. with Pope. I may say, " Hard 

 task to hit the palate of such guests." 



Whether a rose by any other name would smell as sweet or not, I can not 

 tell, but masquerading under the nom de plume of " Japanese halibut " they 

 were adjudged fine. 



We planked them, and consider they are well adapted for that mode of cook- 

 ing. In case some would not know how to prepare them in that way, allow 

 me to explain that we secure an oak, birch, or beech plank about 2 inches 

 thick and get the fish made into orders or shares, lay them on the smooth 

 plank without greasing them, as there is oil enough in the fish, and cook them 

 in the oven, first seasoning them. The smoke and acid from the wood combine 

 to make a most palatable dish. 



