tl8 ON THE EDIBLE FISHES OF MASSACHUSETTS. 



Volga, near Astracan, and those on the Don, which are carried on chiefly 

 by the Cossacks of that country, who find this occupation much more 

 lucrative than agriculture, which they neglect entirely, iri spite of the 

 very fertile soil of their lands. 



" The fish forms an important object of fishery and commerce to 

 many nations, as well for its flesh, as for the caviare prepared from its 

 roe, and the isinglass from its swimming bladder. 



" The city of Astracan exports every year several thousand tons of 

 pickled sturgeon and caviare, for consumption in the Russian empire ; and 

 Odessa much larger quantities for Greece, Italy, France, and other 

 parts of Europe. When the catching of the sturgeon on the Oby, the 

 Volga, Jaik, and Don begins, there arrive at these places from the 

 remotest parts of the Russian empire, a considerable number of 

 merchants, who purchase the fish and prepare them for transpor- 

 tation. 



" The average price of one fish, without the roe and swimming-blad- 

 der is generally 12s. 6d. A large one, which weighs over 200lbs., is 

 sold from 12s. to 25s., and contains 40lbs. of caviare, or prepared roe 

 which is sold for 6s. 



" The flesh is fat, very palatable, and much better in the summer 

 after the fish has been some time in fresh water. That which is not 

 eaten fresh is cut into large slices, salted, peppered, broiled, and put in 

 barrels, when it is preserved in vinegar and fit for transport. A con- 

 siderable quantity of this fish is smoked. The wholesale price of 

 pickled sturgeon is from 25s. to 50s. a hundred weight. The caviare 

 is prepared in three different manners, namely : — 



1. Two pounds of salt are added to 40 pounds of roe, and dried upon 

 mats in the sun. The price for 40 pounds is 4s. 



2. Eighth-tenths of a pound of salt are mixed with 40 pounds of 

 roe, then dried upon nets or sieves, and pressed into barrels. Thi? is' 

 sold for a little more. 



3. The best caviare is that where the roe is put into sacks made of 

 tow-cloth, and left for some time in a strong pickle. These sacks are 

 then suspended, in order to let the salt watery substance run off, and 

 finally squeezed, after which the roe is dried during twelve hours, and 

 pressed into barrels. This roe, of which 40lbs. are sold for 6s. at the 

 place, is that which is sent all over Asia and Europe, as a considerable 

 article of commerce, and known by the name of caviare ; — it is eaten with 

 bread like cheese. 



" Another very profitable part of the sturgeon is the swimming-blad- 

 der, of which isinglass is made. For this purpose it is cut open, 

 washed, and the silvery glutinous skin exposed to the air for some 

 hours, by which process it can be easily separated from the external 

 kin, which is of no use. This glutinous skin is placed between wet 

 cloths, and shortly after each piece is rolled up and fastened in a ser- 



