FOOD PRODUCTS OF THE SEA — FISHES. 273 



five tons of fresh fish were exported and the same quan- 

 tity of pickled fish ; 380 tons of sardines were salted and 

 pressed, and 100 tons of shell fish exported. 



In some countries, fish when tainted, or even putrid, 

 is preferred to that which is fresh. The inhabitants of 

 the banks of the Senegal and Orange rivers in Africa 

 pound some small fish of the size of sprats in a wooden 

 mortar, as they are taken from the stream, and after- 

 wards make them up into conical lumps, like our sugar- 

 loave's, which they dry in the sun. In this state they 

 soon become slightly decomposed, and give out a most 

 unpleasant odour ; notwithstanding which these people 

 consider them a luxury. 



Several northern nations possess the art of preparing 

 fish in a variety of ways unpractised in Europe, such as 

 in the form of flour, bread, etc. Sir John Eichardson 

 mentions that a very good bread may be made from the 

 roe of the pollack (Pollachius carbonarius) and of the 

 methy, and this is used in the fur countries as tea bread. 

 A kind of fish flour or powder is made from the stock- 

 fish in Norway, which has a high nutritive value. It 

 may, therefore, when compressed into the form of 

 biscuits realise, under certain circumstances, the problem 

 sought by armies in the fleld, of having the largest 

 amount of nourishment in the smallest compass and 

 least weight. There are at present two houses which 

 make this fish-flour at the Lofoden Islands, but the 

 manufacture is likely to extend. About 2,000 packages 

 of fish flour (of 2 lbs. each) were made at the factory 

 of Llyngvaer, Norway, in 1876, and 2,424 packages in 

 1877. Crackers of fish-meal made by Mad. Rosing, 

 Christiania, were shown at the Philadelphia Centennial 

 Exhibition in 1876. 



The biscuit is made in Norway out of this fish-flour in 

 the following manner : — 500 grammes of the dry fish- 

 flour are mixed with three litres of water, and 4^ pounds 

 of oatmeal are added and all well kneaded. The paste 

 is then rolled out and cut into squares and cakes. 

 These are pierced with holes and dried in an oven, but 



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