!M» 'I'hh-hj-sixih Ami mil McctliKj 



In siu-li (.-ase wltal foods sliall Ik- considered? l-"isli them- 

 selves undouhledly stand in the front raid\, fresli-watei- fish as 

 well as sea-tish. Where it is ])ossihle to obtain cheap fresh- 

 water fisli, as for example, laiiben, hascl and stromer, (three 

 oyprinoid fishes similar to American chul)s, dace and shiners) 

 tvhich on account of their small size, at best can be used for 

 bait and lience in many ])laces, as large lakes and rivers, may 

 be had at 10 to 12 marks per Zentner (14 cent per pound), it 

 is advisable without doubt to put this food in the front rank. 



As a general principle, fresh-water fish must never be fed 

 out living or fresh, but always in the cooked state, because 

 otherwise there is too great danger of introducing a variety of 

 diseases. When fresh-water fish are cooked they usually fall 

 to pieces in the process and may then be thrown direct to Hit 

 fish as food. Where it is not possible to obtain fresh-water 

 fish in sufficient quantities, or when the price is prohibitory, 

 sea-fish come in, which are carried everywhere, especially from 

 such wholesale fish markets as Geestemuende, Hamburg, and Al- 

 tona, but which are also to be had in many inland places, since 

 we have already a notable list of prominent sea-fish markets in 

 the interior, from which such things may be transported at a 

 considerable saving of freight charges. All sorts of sea fish 

 may be considered which are too small for human food. In the 

 same way may be used the otherwise worthless heads of the 

 larger fishes. Unfortunately those sea fishes are not to be re- 

 commended which are distinguished by being very fat, as es- 

 pecially herring, which are sometimes thrown on the market 

 in great quantities at a very low price, especially near the coast. 

 The fat is very unfavorable to egg production, since in the 

 feeding of brood-fishes, fattening them is to be especially 

 avoided. 



W'lien sea-fish are used for food, they also should l)e offered 

 in the cooked state, in the first place on account of the possible 

 production of parasites, secondly because in feeding hc-^ds, the 

 bones must be softened by cooking. In this case, of course, the 

 large bones are to be removed and the small ones, if not cooked 

 u]), are to be cr\islit as well as possible. Sea-fish cost every- 

 where as much as fresh-water fish, but there is the advantage 

 that they are regularly obtainable and in the desired quanti- 



