THE EEL A. 303 



added. Shetlanders, I may observe in passing, always 

 consider sea-water the proper thing in which to boil 

 fresh fish of every description, and potatoes also ; and 

 they are right. In five minutes the piltacks are cooked 

 and served, not omitting to have a cupful of the water 

 in which they are boiled poured over them, ^ud if you 

 don't make a supper fit for a prince, there's something 

 radically wrong about your appetite or constitution, and 

 you should consult the doctor without a moment's delay ! 

 Next morning at breakfast you will attack the piltacks 

 with no less vigour and satisfaction. Some people 

 prefer them cold, I do, and I think the peculiar 

 oysterish flavour comes out more fully in the cold 

 state. I have just mentioned the oyster flavour of 

 this fish. And here, be it known to those who are 

 unacquainted with the fact, that piltack soup is in 

 taste very similar to, and will not fear comparison with, 

 the best that can be made from the illustrious bivalve. 

 Hung up for a few days, sun-dried, and then boiled — or 

 better still, brandered — piltacks are delicious. Also 

 large quantities of them are put in pickle for a day or 

 two, and then dried and stored. They will keep for 

 months, and nothing in the shape of salt or pickled fish 

 can be finer. As I have said, this fish is most whole- 

 some and nutritious, and forms a staple and invaluable 

 article of food in every Shetland household. Shet- 

 landers would indeed many a time be badly off were it 

 not for the bountiful supplies of sillacks and piltacks 

 which are almost always within easy reach simply for 

 the " drawing." 



