FISHERY PRODUCTS IN EVERYDAY LIFE 3S 



a factory for the preparation of agar-agar has been 

 estabhshed in Cahfornia. Agar is used in medicine 

 and is also the base of very important bacteriological 

 media. 



The Orientals, especially the Chinese and Japa- 

 nese, have always utilized large quantities of marine 

 algae. They use algae for food, medicine, glue, and 

 size, for decorative purposes, for the preparation of 

 a varnish and of an alcoholic beverage, as a clarify- 

 ing agent for wines and liquors, for the manufacture 

 of iodine, bromine, and potassium salts, and for 

 many other purposes. 



Chinese cooks are expert in the preparation of 

 seaweed dishes and dainties. Most of their soup stocks 

 are made from it. Many rice, fish, and vegetable 

 dishes and sauces are mixed with seaweed prepara- 

 tions. The seaweeds give to the food a pleasing 

 aromatic flavor resembling the taste of dried fish. 

 Seaweed isinglass, or agar, is used not only for 

 bread and cakes but also for candies. 



The Japanese prepare certain kinds of food called 

 kombu from various laminaria. This dried seaweed 

 product is cooked with meats and soups, and is also 

 served as a vegetable. Moreover powdered kombu is 

 extensively used in the preparation of a drink 

 resembling tea. 



The Japanese are also important producers of the 

 most valuable marine product, the pearl. Recently 

 they have discovered means of causing the pearl- 

 oyster to grow pearls. It may be that the growing 

 of cultural pearls will become so successful that these 



