STURGEON. 
231 
river, in such a manner, that, whether the tide ebbs 
or flows, the pouch of the net goes with the stream. 
Some of the sturgeon thus caught are carried to 
market and sold fresh, while others are pickled and 
sent to different parts of Europe, where they are 
much esteemed ; particularly in England. There 
are two ways of preserving the fish. One is by cut- 
ting it in pieces lengthwise, and hanging it up to 
dry in the sun ; in this state it is sold in all the 
countries of the Levant, and supplies the want of 
better provision. The other method is practised 
along the shores of the Baltic, and in Holland ; 
where the fish is cut into short pieces, and packed in 
small barrels containing a proper pickle to preserve 
them in. 
When the Indians fish for sturgeon, they gene- 
rally use a pointed spear about fourteen feet long : 
with this instrument they embark in their canoe 
on one of the North American lakes ; and when a 
fish passes, the man at the head darts the spear 
into the most vulnerable part of the body, which is 
carried away by the sturgeon with such velocity as 
instantly to run out a long coil of rope to which the 
end of the spear is fastened. If, however, the blow 
proves effectual, the fish is generally killed in a short 
time. 
From the roe of this fish is prepared the caviar , 
so well known as a delicacy in some parts of Eu- 
rope. In consistence it is said to resemble soft soap, 
and it is eaten with bread as a relish. This prepa- 
ration has long fallen into disuse in England, but 
