176 BRITISH FISH AND FISHERIES. 



Russians, the scherg of the Dutch, (Accipenser 

 helops.) 



The first fishery of the great sturgeon begins 

 in April, at the various stations along the coast. 

 The lines laid down are on the same principle 

 as the bulters and snoods described as made 

 use of in cod-fishing, but of course the tackle 

 is of far greater strength. These lines are 

 examined twice a day, and the fish which are 

 caught are disengaged, and when a rope from 

 shore is passed through their gills, they are 

 put into the water, to be kept alive till the 

 time for cutting them up arrives. A single 

 vessel will sometimes capture fifty of these fish 

 in twenty-four hours. The work of cutting 

 up these fish is managed on planks, along the 

 shore. The sounds are obtained by the isinglass 

 makers ; the roes are put into tubs, of which 

 the preparers of caviar take the charge ; the 

 fish is then cleared of refuse, cut up, and put 

 in layers into brine vats in underground cellars, 

 for the sake of coolness ; after this, the fish 

 are taken out, again sprinkled with salt, and 

 placed on layers in store cellars, lined with ice. 

 One or more large vessels are continually 

 passing to Astracan from the fisheries, and 

 back again, bringing salt and needful imple- 

 ments, and returning with salt-fish, caviar, 



