_ THE HARV^EST OF THE SEA. 187 



Salmon is canned, or salted, or smoked, and it 

 is good eating in any of these ways. Codfish is 

 preserved in brine, and then, when it is well 

 salted, it is spread out in the sunshine and thor- 

 oughly dried. The crisp fish are then either 

 packed in large bales, or pieces of the best parts 

 are made into white "bricks," which go to the 

 kitchen and are " picked up " by the cook, fresh- 

 ened, and then made into delicious fishballs. 



Mackerel are preserved in brine, and are often 

 sold in small kegs, called kits. Many people 

 consider mackerel the most delicious fish of the 

 sea. Large herrings are always salted. Some 

 are sold from the brine, while others are dried 

 and smoked, and then packed in wooden boxes. 



Sardines are fishes resembling small herrings. 

 They are cleaned and cooked, and put up in flat 

 tin boxes with olive oil. Some of the larger ones 

 are preserved with mustard or tomato sauce. 



If you live near the coast, you can get many 

 other kinds, like smelt and rockfish and flounders 

 and eels; and if your home is near a river or lake, 

 you may get trout or perch or sturgeon, but these 

 are seldom preserved by salting or canning, and 

 must be eaten while they are fresh. 



Fishing may be hard work, but it is often 

 reckoned as sport. Here is what one man tells 



