548 BULLETIN OF THE UNITED STATES FISH COMMISSION. 
as a bait in tbe sardine fishery. About fifteen years ago a small trade developed in 
exporting cod roes from this country for use in the same fisheries. The price received 
was about $2.75 per barrel net, and the price usually paid in France is about 60 francs 
per barrel. In 1879-80, 3,200 barrels of cod and pollock roe were salted at Gloucester 
and shipped to France via New York, but on account of discriminative duties these 
shipments were soon abandoned. An attempt has been made to introduce cod roe as 
a bait in the Eastport sardine fishery, but without success. 
The only roe now saved in the New England fisheries is that of the haddock, 
which is brought ashore fresh, especially by the shore vessels, the proceeds from the 
sale usually going to the cook or to the crew. It is taken principally in the spring, 
from 35 to 75 iiounds being secured for each 1,000 pounds of dressed fish. It is sold at 
prices ranging from 25 cents to $2.25 per bucket of 25 pounds, and the annual product 
is about 600,000 pouuds, for which the fishermen receive $14,000. It is purchased by 
consumers while fresh, and does not receive any special method of preservation. 
The possibilities for utilizing a part of the roe now wasted in our New England 
fisheries furnish sufficient reason for incorporating herein the following description of 
the methods of making cod caviar in Norway : 
For the preparation of cod caviar the Norwegians use the whole ovaries of the cod 
which are salted in barrels, and mostly in the Lofoden winter fisheries. The roe must 
be salted whole without injuring or breaking the enveloping membrane, and must not 
be salted too much, just suflicieut to impart a nice orange-red color. When the salted 
ovaries are removed from the barrels they are first thoroughly washed several times 
in fresh water, and then hung on wires or ropes in the open air, but protected from too 
strong sunshine. After they have dried about 24 hours they are taken down for smok- 
ing. For this purpose they are hung in the same way in the smoking-house on sticks 
or rods or put on frames covered with old nets or wirework and cold-smoked for two 
or three days, or until they become of a dark-brown color. After smoking, the envel- 
oping membrane or skin of each roe sack is torn and removed, and the eggs packed 
in good, tight barrels, which are then tightly closed aud placed in a normally cool 
place for a month or six weeks. At the end of that period the eggs begin to ferment 
somewhat, which may be detected by the swelling of the barrel. It is well not to 
wait too long, but to examine the barrels every week or so, and as soon as fermenta- 
tion has begun a sufiicient quantity of salt should be put into the roe, to prevent the 
product from spoiling. 
By the fermentation the roe receives a slight acid flavor and a taste resembling 
that of fermenting beer or wine, and this fermentation must be stopped by adding salt 
at a definite point, which is to be learned by experience only. The salt used to stop 
the fermentation must be of the very best quality, and if the roe seems to be dry 
a little good French olive oil is added to moisten the product. After the roe has been 
thoroughly mixed with the salt it is put in 1-pouud glass bottles that are sealed with 
cork stoppers. 
