318 ANIMAL FOOD RESOURCES OF DIFFERENT NATIONS. 



Sharks of various species are plentiful about NeW 

 Zealand. They are taken in thousands by the Maories 

 and dried on poles for winter use. The species most 

 valued is the "smooth hound" (Muatelus antarcticus), 

 which is the only shark that is properly edible, as it 

 subsists on shell fish and crabs, and has clean feeding 

 habits. Sharks are eaten in Japan. 



There is a large trade carried on from India to China 

 in the fins of sharks and fish-maws, which are con- 

 sidered by the Celestials as a great food delicacy 

 From Bombay about 5,000 cwts. are annually shipped, 

 and from Madras 250 to 300 cwts. The shipments 

 from India of sharks' fins, fish-maws, and other species 

 of fish isinglass have been already given. Sharks' fins 

 are also sent from Akyab, Sumatra, Manilla, Borneo 

 and the Sandwich Islands. There are two qualities, 

 the white and the black fins, the former being the 

 dorsal fins which are uniformly light-cbloured on both 

 sides and are reputed to yield more gelatine ; the black 

 are the pectoral, ventral and anal fins, which being- 

 less esteemed sell for a lower price. The species of 

 sharks taken in the Indian seas and from which the fins 

 are obtained are chiefly Rhyncohatis pectina, It. Icevis and 

 Galiocorda tigrina. The flesh of these sharks is also cut 

 off in long strips and salted for food by the natives. 



We have a few more miscellaneous fish to speak of 



On the Atlantic coasts of the United States the flesh 

 of the sword-fish (Xiphias gladius, Lin.) is eaten, both 

 fresh and salted. Before being pickled the flesh is cut 

 into slices, and it is said to keep good for a year ; in 

 Massachussetts several hundred barrels are put up an- 

 nually. The flesh is much esteemed in the Mediterra- 

 nean ; it is of a dull red colour, but very palatable, and 

 a sword-fish steak makes an excellent substitute for 

 a salmon cutlet. 



Oulachan. — The ulikon or oulachan {ThaleicJdhys paci- 

 ficus, Gerard). This has long been an ichthyological 

 curiosity, and has been noticed bj' almost every traveller 

 who has visited the coasts of British Columbia and 



