WALLEM ON ARIERICAN FISHERIES. 83 



roe to succeed iu a European or American market, the manufactured 

 article must still doubtless be given a stronger agreement with tlie uni- 

 versal taste, just as it manifests itself in the Russian caviar. xVt the 

 same time it should be admitted that Eussian caviar does not suit all 

 tastes and that a change in mauufacturing it might insure success. A 

 comi>aratively new mode of preparing or pickling was sardines in vin- 

 egar (from Spain). I am of the opinion that Norwegian heiriiig in 

 vinegar, or pickled like English pickles, or merely in vinegar and unions 

 with seasoning of pepper, just as they often arc served latterly in the 

 west-conntry families (in Norway), might become a salable article. 

 ("Herring in jelly" resembles somewhat an article which was cxperi- 

 meutally introduced into the market from Norway.) 



Taken as a whole, I think that the Norwegian mainifacturers of fish- 

 products, especially of dishes for the table, will be able to extract useful 

 hints from the bill of fare mentioned, which certainly was made up under 

 the direction of persons conversant with the subject, and w:\th every 

 regard to refined culinary skill. Another "complimentary dinner" 

 which was given by the same association on the 14th of February, 1877, 

 in New York, I had the opportunity of studying, but I found nothing 

 which I have not already mentioned above. 



lY. 



NORTH AMERICA AS A MARKET FOR IMPORTED FISH- 

 PRODUCTS. 



(A FEW STATISTICS.) 



From the foregohig remarks on the common kinds of fishes in Amer- 

 ica, the prices and taste, it is evident, so far as I see, that North Aiiierica 

 cannot become a great market for Norwegian fisli-products, and that for 

 many reasons, any one of which is sufficient to decide the matter. 

 That the most important Norwegian fish-pioducts, as a rule, do not 

 suit the taste of Americans, since neither herring nor dried cod nor split 

 cod are used in households or are served up at any meal, is the prin- 

 cipal condition which prevents the sale of these products in America, 

 taken as a whole. In the next place, the kinds of fishes which Ameri- 

 cans are most fond of are either not found at all on the coasts of Nor- 

 way, or sparingly, and therefore, as a rule, Avill be too dear alter trans- 

 portation across the Atlantic, which is one of the main causes which 

 prevent Norway from supplying the articles most common in America. 

 But whether the Norwegian fisheries themselves can procure the proper 

 kinds of fishes for America, or whether the Norwegian fish-products will 

 be manufactured according to American taste, as they now are occasion- 

 ally, the main condition of the trade will be to furnish fish-products either 

 fresh in ice or fresh hermetically sealed (canned). 



I believe that no one in Norway is at present able to fulfill these con- 



