152 THE FISHERIES OF THE ADRIATIC, 



to Greece, but this article is of a very inferior quality. Conger-eels, Gilt- 

 head, Mackerel, Red Mullet, Dentex, and Grey Mullet are smoked in 

 Dalmatia and I stria. 



The roe of the Grey Mullet is extracted, smoked separately, and sold 

 under the name of Bottarga, the botargo of our Elizabethan writers. This 

 is the chief occupation of the fishermen of Trappano and Makarska, who are 

 engaged in the Grey Mullet fisheries at the mouths of the Narenta in the 

 months of October and November. The catch at Trappano is 15 tons of 

 fish, producing 300 kilogr. of roe ; the fish is eaten on the spot. 



In some parts, especially in the piccolo mare of Taranto, the Red Mullet 

 {Barb 011) is sometimes so fat, especially at the time of the new moon, that it 

 falls to pieces when cooked, and has, therefore, to be cooked wrapped up in 

 a piece of paper. 



Sea Urchins are eaten raw ; Anemones are fried in oil ; Crabs are either 

 simply boiled and the flesh eaten with finely-cut garlic and parsley, or else 

 the water, in which they have been partly boiled, is poured off, and the flesh 

 stewed in vinegar and oil, and seasoned with garlic, parsley, pepper, &c. ; or, 

 after being well washed and sprinkled with salt, they are fried in oil. 

 Mussels are generally stewed in their own water in addition to salt and 

 oil, or else fried with bread-crumbs, parsley, oil, and pepper, lemon-juice being 

 added. A soup is also made by boiling them in their own water, water and 

 bread being added, or else olive oil with as much rice as may be needed, 

 with a seasoning of garlic, parsley, and pepper. Periwinkles are first boiled, 

 extracted from the shell by the aid of a pin, and eaten either with salt alone, 

 or dipped in a broth of oil, pepper, and salt. 



Cephalopods, when large, are boiled and eaten in a broth of vinegar and 

 oil well seasoned with pepper and salt ; the Octopus has first to be well 

 beaten, on account of its toughness ; the smaller ones are generally fried in 

 oil and are a favourite dish, especially in winter. The favourite way of eating 

 all kinds of fish is in a broth made of the water in which they have been 

 boiled, to which oil is added and a seasoning of garlic, parsley, and pepper 

 This mode of cooking is called brodetto, and, as a rule, it is eaten with a 

 great deal of rice. The Stock-fish (bacca/d) is eaten in this way, and is a 



