300 ANi:NrAL pood resources of different nations. 



Commachio in eels, transported either alive in viva- 

 riums, salted, dried, pickled, or marinaded, and sent 

 across to the Naples market. About 1,300,000 lbs. are 

 ■annually caught there, and half as much more in other 

 districts. The produce of the lakes, in fish of all kinds, 

 is about 5,000,000 lbs. Many of the eels are cooked 

 before being sent to market. The heads and tails are 

 taken off, and the larger ones are cut in joints. They 

 are roasted on spits, and the fat which drops from 

 them is saved. Some which cannot' be spitted are 

 fried. They are then packed in barrels with layers of 

 grey rock-salt, and strong vinegar is then poured on. 

 A barrel of pickled eels weighs about 150 lbs. Some- 

 times the eels are merely salted and dried by the heat of 

 the kitchen fire. The eels are sold at about 5d. per lb. 

 when marinaded, and 4^d. salted. The fish are some- 

 times five or six lbs. in weight. 



In Italy eels are eaten for breakfast, dinner and 

 siupper, by the masses ; they grow to a large size and are 

 reputed to be of excellent flavour. 



The Neapolitan of the lowest class has his winter 

 •dish of roasted sea-eel, when his summer dinner of 

 sliced melon goes out of season. The great capitone, 

 often of 30 or 40 lbs. weight, is to the lazzaroni, what 

 solid beef is to the Yorkshireman. 



In New Zealand eels reach nearly six feet long and 

 are as thick as a man's thigh;, weighing between 20 and 

 25 lbs. They are dried and cooked as wanted. In India 

 «els also attain a large size. Being seldom eaten except 

 by the lower classes, there is but little demand for 

 them. 



Eels of a large size and of the finest quality are 

 abundant in all the bays and creeks of Prince Edward 

 Island. Twenty-eight tons were taken in 1883 for con- 

 ■sumption fresh. They might be sent in large quantities 

 pickled or fresh, to New York, where there is a good 

 demand. Two thousand three hundred and eight barrels 

 of eels, valued at nine dollars a barrel, were shipped from 

 Nova Scotia in 1883. 



