THE SEA FISHERIES OF EASTERN NORTH AMERICA. 147 



It was first brought to notice at the Centennial Exhibition, and re- 

 ceived the high commendations of the jury on the fisheries and foods. 

 The fish are first thoroughly cleaued and washed, and then immersed in 

 boiling water for a short time for the purpose of removing the skin. 

 They are then subjected to a subsequent treatment by which 3 pounds 

 of extract are obtained from each barrel of menhaden, or 4 pounds if 

 the entire fish is manipulated without separation from the bones. This 

 process does not in any way affect the value of the fish for the produc- 

 tion of oil or manure, and therefore constitutes an important utilization 

 of a waste product, the proceeds of which will probably in time much 

 more than pay all the increased cost of treatment. 



The same method can be applied to other fishes of sufficient size to 

 warrant their evisceration, although it is hardly likely that any fish but 

 the menhaden can be profitably treated in this manner, being actually 

 shipped to Italy for the purpose of adulterating the genuine olive oil. 

 There are other modes of preserving animal substances, especially fish, 

 in use in various parts of the country, but those already given are the 

 most important. 



In addition to the consumption of the flesh of fish as food, other parts 

 of the body are used for a similar purpose, the most important being 

 the livers and the air-bladders. The livers of many fish, especially 

 the Gadidcu, of some of the sharks and some other species, furnish oil in 

 very great quantity ; and those of the cod especially, and other fish of 

 the cod family generally, are used as food, particularly as nutriment for 

 invalids affected by consumption or other wasting disease. The oil is 

 also used for industrial purposes, which will be referred to hereafter. 



The air-bladders or sounds of fish are very extensively employed in 

 the preparation of so-called isinglass, of which the most esteemed is 

 that from the sturgeon and the hake. 



Of late years an excellent glue is made from the skin as well as the 

 air-bladder of fishes, but this has mostly technical applications. The 

 isinglass of fish when used as food is usually employed for the most part 

 in the preparation of jellies, gum-drops, &c, as well as in the refining 

 of beer and other beverages. 



Under the head of the application of fish as food must be included 

 their use as bait for the fisheries, as also their destruction by their fel- 

 lows for their sustenance. These subjects will be referred to here- 

 after. 



Besides the use of the meat of the fish, either fresh, salted, dried, 

 smoked, pickled, spiced, in oil, &c, there are certain portions of the 

 body which are considered more or less delicacies. Among these the 

 heads of many species are preferred to the rest of the body. The boiled 

 head and shoulders of the cod, the striped bass, and some other species 

 are considered especially excellent, as are the fins of the halibut. In- 

 deed, in the earlier history of the country the head and tins only of the 

 halibut were utilized, the rest being thrown away. The tongues and 



