THE STURGEONS. 533 
and connective tissue, then they are salted by mixing with them the proper 
amount of Liineburg salt. This is the most delicate part of the whole pro- 
cess, and the best results can be obtained only by practice. After adding 
the salt the eggs at first become dry, but in a few minutes a brine has been 
formed. The salted eggs are then placed on fine-meshed sieves, where they 
are allowed to drain, after which they are packed in casks or cans as caviar. 
The method does not differ from that followed with the eggs of Sturgeon.” 
For utilization as “meat,” the Paddle-fish is deprived of its head and 
“collar-bones,” or shoulder girdle, as well as all the fins and the tail, and 
thus curtailed is sold generally for 4 cents a pound. Most of those now 
marketed when thus dressed run from half a pound to 15 pounds. 
