their sides are only a fish of second choice, and it is at high tide that the 

 fishermen, handling dip nets, soon fill their boats. While this suffices to 

 provide bait for the sailing trawlers, it is with the seine that enormous 

 quantities of capelin are caught. 



This fish is equally esteemed for its eating quality. At St. Pierre and 

 Miquelon it is eaten fresh, also dried and smoked. The bank fishermen 

 salt it in barrels for their personal provisions. Dried capelin, prepared 

 by simple exposure to the sun after a light salt, are a regular export to 

 Brittany and Normandy, regions where it is greatly esteemed and sought. 



14 



