THE PILCHARD THE STURGEON 



rafting down-stream to the nearest station with quite a 

 cargo of these giants. Eaten fresh, the flesh is white and 

 somewhat resembles veal. 



At the factory the fish is first carefully opened and 

 cleaned ; the air-bladder and the roe being set aside, and 

 the entrails removed to be boiled for oil. The bladder, 

 after being freed from all greasy matter, is rendered down, 

 and yields the purest gelatine that is to be found in the 

 animal kingdom a substance better known commercially 

 as isinglass, which name is taken from the Dutch huizen 

 bias, sturgeon bladder. 



A more important process relates to the roe ; the pro- 

 curing of caviare. The roes, after they have been properly 

 cleaned, are lightly beaten with twigs so that the eggs 

 may be dislodged and separated ; then the whole mass is 

 rubbed or pressed through a sieve till the eggs have all 

 filtered into a tub below, the tissues of the roe remaining 

 in the sieve. The eggs are then dried and salted. 



Lastly, the flesh is cut into strips which are laid for 

 some weeks in brine-tanks and, when sufficiently salted, 

 are smoked like bacon. 



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