90 Fish Guitarists Association. 



mean to advance the idea that these preparations are not 

 excellent of their kind, but they always run somehow in one 

 particular groove. We stick to one or two kinds of fish, and 

 refuse to go beyond them. 



Talk about prejudices ! There cannot be found any people 

 who, in a piscatory view, have such a narrow horizon as our- 

 selves. Now let me give an example of what I mean, derived 

 from some absolute facts which were apparent at the Cen- 

 tennial. Little Portugal exhibited no less than sixty prep- 

 arations, derived from twenty fish, while America was repre- 

 sented by fish derived from only ten kinds. Now I will cite 

 our own. We used clams, cod, eels, herrings, lobster, men- 

 haden, mackerel, salmon, oysters, and turtle. Now Portugal 

 gave us bream, cockels, eels, herrings, lampreys, mackerel, 

 mullet, mussels, pilchards, sardines, anchovies, salmon, shad, 

 sprats, soles, sword-fish, squid, salmon-turbot, and tunny — some 

 twenty-one kinds of fish, not counting some half-dozen others — 

 the names of which so far untranslatable — we are awaiting the 

 identification of from Portuguese icthyologists. Now remem- 

 ber, too, that from the warm seas which bathe Southern Europe 

 the Gaddidae are not found in the list. 



Now, referring again to what I had to say in Philadelphia 

 before the Convention then, which I must repeat again to-day, it 

 is this, that although as to the implements of fishing, such as our 

 lines, nets, traps, hooks, we can be taught nothing from the Old 

 World ; as far as their preparation of fish-food goes, we have 

 everything to learn. I again insist, then, that we have in this 

 country an avalanche of fish-food, admirable of its kind, which 

 we disregard. I do not refer even as much to the fish which 

 might be prepared for future use, but to fresh sea-fish, to be con- 

 sumed at once. Now, for example, who ever in this country 

 thinks of eating a skate or a ray. Sometimes you will find a 



