662 NATURAL HISTORY OF AQUATIC ANIMALS. 



fish become plentiful. As the latter are the fish sought for, the Sturgeon are considered a nui- 

 sance and annoyance. A few fishermen are considerate enough to lower the corner of a net and 

 allow them to escape, but the commoner way is to draw them out of the net with a gaff-hook and 

 let them go wounded, or to take them ashore and throw them on the refuse heap, asserting that 

 there will be so many less to trouble them in the future. A very large number are destroyed in 

 this way, probably equaling or exceeding the number taken in the vicinity of Sandusky. 



"The spawn is probably subjected to the depredations of numerous fishes. It is not likely 

 that the young Sturgeon, except in the earliest stages of their growth, suffer from the attacks of 

 other fishes, as they are too well defended with the sharp spine of their shields to make a comfort- 

 able mouthful for any fish of the Lakes, and after the spine disappears have attained a size large 

 enough to render them safe. 



"A parasite that troubles the Sturgeon is the Lamprey Eel, Petromyzon argenteus, Kirt., which 

 is found very frequently attached to the skin. The circular scars and raw sores sometimes found 

 upon the Sturgeon and attributed to this cause by the fishermen are correctly accounted for in this 

 way. It is probable that their natural food is the slime or mucus exuded in abundance from the 

 pores, but they frequently retain their hold upon a spot until they have eaten through to the flesh, 

 and deep ulcerous cavities occasionally result from the sore. 



"The decrease in numbers is apparent to a certain extent in localities where the pound-net 

 has been in use for a number of years. At Saudusky, Ohio, the number brought in from the nets 

 and handled at the curing establishment in a season are said to have nearly reached eighteen 

 thousand a few years ago, while in 1872 the books showed a record of thirteen thousand eight 

 hundred and eighty received. This fact has several times been advanced as an argument in favor 

 of the pound-nets, that the destruction of the Sturgeon, asserted to be an extensive spawn-eater, 

 more than compensated for the numbers of white-fish taken. 



"As an article of food they are not generally popular. But few people in the cities know the 

 modes of cooking that make their meat a palatable dish. A certain quantity is disposed of fresh 

 by the peddlers. With the Canadian-French people of the Lake shore they are in demand, and are 

 prepared in the form of soups (bouillon). With a good, hearty, outdoor appetite this is very pal- 

 atable food, but too rich in the flavor of the oil of the fish for ordinary use. The flavor of the 

 Sturgeon meat has very little of the taste of fish, and the bouillon, when carefully prepared by 

 skimming off the oil, is very much like chicken-soup. A very good pickled meat is made of it by 

 boiling it and preserving it in vinegar. 



"But the best form of preparing Sturgeon is by smoking it. The smoking of Sturgeon meat 

 has been done at different points of the Lakes on a small scale, but is only carried on to a large 

 extent by Schacht Brothers, of Sandusky, Ohio. The method employed by this firm is the fol- 

 lowing: The Sturgeons are skinned and the viscera taken away. The thick parts are then cut into 

 strips, and after a slight pickling in brine are smoked over a close fire. The thin portions and 

 offal are boiled down for oil, the spawn is made into caviare, and from the bladders isinglass is 

 manufactured. 



"The smoked Sturgeon is a most palatable meat, and is quite popular, making an excellent 

 substitute for smoked halibut, and, in the opinion of a great many, having some qualities superior. 



"The caviare is made by pressing the ova through sieves, leaving the membranes of the 

 ovaries remaining in the sieve and the eggs falling through into a tub. This is continued until 

 the eggs are entirely free from particles of membrane, when they are put into salt pickle and 

 allowed to remain for some time." 



