WALLER! ON AMERICAN FISHEEIES. SI 



sargus prohatocephalus^ belonging to the sea-carps), and bluefish {Poma- 

 tomus saltatrix). And these were served cold: Eels in jelly, crayfish, 

 salmon, lobster salad, caviar from California, and oolachans from Alaska. 



Norway was represented by: Mackerel in oil, halibut, stewed fish, 

 baked mackerel, and preserved mackerel, together with salmon. 



Sweden's representation was : Anchovies and mackerel. 



From Portugal were served : Sea-eel, sardines in oil, ling in oil, cuttle- 

 fish in oil, soles in oil, mackerel in oil, and swordflsh. 



From Spain : Sea-eel with tomato sauce, mixillon, sardines in oil, sar- 

 dines in vinegar, and baked bass (a perch). 



From Italy: Sardines. 



From Holland : Salmon. 



From France : Sardines, tunny, and anchovies. 



From Russia : Caviar and poisson au blanc. 



From Turkey : Botargo (roe of Mugil sp.) in the form of caviar. 



From China : Fins of a kind of shark, white-shark fins, dried Octopus 

 egg, and dried fish-stomachs. 



From Japan : Shark and dried salmon. 



From Africa : Crayfish from the Cape of Good Hope. 



For dessert were served, among other things, pudding a la Neptune 

 and Neapolitan ice-cream. And for "decoration pieces" were given, 

 besides other things. Bateau de Pecheur a la Eoosevelt, and Kan-Ten, a 

 Japanese seaweed, a la Sekezawa Akekio. 



There was also a rich selection, especially of mackerel, eels, and sar- 

 dines, both from different countries and in different modes of prepara- 

 tion. These food-fishes were served fried, in oil or in vinegar. Salmon 

 also was well represented, and, so far as concerned a single dish, cer- 

 tainly in a rather new form, namely, as dry-fish from Japan. Shark-fins 

 and cuttlefish in oil seemed more curiosities than the actual fish-dishes 

 of foreign countries. The edible seaweed from Japan excited much atten- 

 tion on account of its quality as a refreshing food ; not the least because 

 it also represented an important industry in Japan — a kind of tillage of 

 the ocean bottom. Of the modes of preparation, that " in oil" was espe- 

 ciaE}" conspicuous, and it has thereby gained a special recommendation. 



To the Norwegian manufacturers of fish-products it will at once appear 

 strange that in this selection of "the whole world's" fish-products the 

 common wares from the great Norwegian fisheries were not represented, 

 though both Italian preparations of Norwegian dried fish and Spanish 

 preparations of Norwegian split cod appear to have been obliged to pass 

 in among the dishes prepared with oil! The culinary artist, Mr. Sudreau, 

 had the opportunity to offer the guests Norwegian as well as Canadian 

 split cod, Norwegian and American salted herring, &c., but he has prob- 

 ably found that such things are not according to the American taste. 

 The single exception made in the manner was in serving " stewed fish 

 from Norway." This was prepared from chipped dried cod (exhibited by 

 Bordewich & Co., in Lyngvser) together with "Japanese dried fish," com- 

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