﻿4 The Philippine Journal of Science 1914 



SALTED CRABS 



During the rainy season, great quantities of small crabs are 

 caught in the brackish waters of the esteros near Manila. They 

 are usually lightly sprinkled with salt and offered for sale the 

 next morning in the Manila markets. This crab, Varuna lit- 

 terata (Fabr.), is apparently not taken in large numbers at any 

 other season. 



MULLET ROES 



There are at least 16 species of mullets or banak found in 

 Philippine waters. They are good food fishes and usually abun- 

 dant in all parts of the Islands. Several thousands have been 

 caught at one haul of a big seine. The roes of these fish are a 

 great delicacy, but I am not aware that they are conserved in 

 any manner in the Philippines. The following is an abstract 

 of one method 2 for preparing mullet roes : 



The fish are split open and the roes removed, care being taken to avoid 

 breaking the roe bags or bruising the eggs. They should be separated 

 carefully from the surrounding viscera. The roes are placed in tubs with 

 holes in the bottom so that the water can run off. The roes, still in the 

 roe bags, are then placed in boxes or kegs with fine salt sprinkled over 

 and between them. An excess of salt must be avoided as it will cause the 

 egg sacs to break. About 1 peck of Liverpool, or any fine, salt should be 

 used to 160 pounds of eggs. 



On removal from the salt, the roes are spread on boards and exposed to 

 the sun for about one week, being covered at night. They are turned over 

 each morning and protected from rain. Sometimes, after one day's exposure, 

 other boards are laid on top of the roes to compress them slightly. When 

 properly cured they are from 4 to 8 inches long, from 2 to 4 inches wide, 

 and from one-half to two-thirds of an inch thick. They vary in color from 

 yellowish to dark red. These are now ready to be packed in small boxes 

 and marketed. 



In Italy the hard roes of mullet are converted into cakes termed 

 bolarge or bolargo, which are prepared by washing and sprin- 

 kling with salt and pressing between two boards. They are then 

 smoked or sundried, and are a good appetizer in that they 

 promote thirst. In India these roes are considered excellent for 

 curries. 



BAGOON& 



Bagoong is the most common fish preparation in the Philip- 

 pines. In almost every native home it is more or less of a staple. 

 It is prepared by mixing 2 parts of young or small fish — anchovies 



'Bull. U. S. Fish Comm. (1898), 18, 546. 



