. The American natural history; a foundation of useful knowledge of the higher animals of North America. Natural history. CHAPTER LV THE ORDER OF EELS APODES Whenever a fish-like creature looks so much like a snake that it becomes necessary to inform people "it is not a snake, but a fish," then it is time to place it and all such creatures at the foot of the class of Bony Fishes. But for the good, hard bones in its skeleton, its descent to a posi- tion below the Order of Rays would be swift and sure. As a real fish, an eel is little more than a cari- cature, and he who eats it must f
. The American natural history; a foundation of useful knowledge of the higher animals of North America. Natural history. CHAPTER LV THE ORDER OF EELS APODES Whenever a fish-like creature looks so much like a snake that it becomes necessary to inform people "it is not a snake, but a fish," then it is time to place it and all such creatures at the foot of the class of Bony Fishes. But for the good, hard bones in its skeleton, its descent to a posi- tion below the Order of Rays would be swift and sure. As a real fish, an eel is little more than a cari- cature, and he who eats it must first skin it, just as the Dyaks of Borneo do their water-snakes before they roast them. It is the vulture of the waters, and prefers to feed upon things dead. But, again are we reminded that there is no accounting for differences in taste. Both in Europe and America, they have been eaten e^'er since the days of the Cave-Dweller and Mound- Builder. And even to-day they are devoured, not with toleration, but with a degree of avidity worthy of better meat. A German writer who catalogued the good points of the eel set forth prominently the fact that it is an excellent scavenger, and devours dead fish, crabs, and any fleshy pre}', living or dead, that it can secure. Those who wish to pursue the subject of the food-habits of the eel to its logical conclusion can find it in a notable epic by Canon Ingoldsby, entitled "The Knight and the ; Nevertheless, in times past, the eel has con- tributed a great store of edible flesh to the people of Xew England,—where some of the finest of fishes have always been abundant! There, eels are eaten—stewed, fried, pickled and salted. The flavor of an eel is not half bad, but its choice of food is decidedly objectionable. If eels are to be eaten by civilized people, then why draw the line at sharks, whose flesh is far superior to that of eels ? The United States Bureau of Fisheries has taken the eel quite seriously, and been at 421
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