. Shells and sea-life. in large bales, or pieces of the best partsare made into white bricks, which go to thekitchen and are picked up by the cook, fresh-ened, and then made into delicious fishballs. Mackerel are preserved in brine, and are oftensold in small kegs, called kits. Many peopleconsider mackerel the most delicious fish of thesea. Large herrings are always salted. Someare sold from the brine, while others are driedand smoked, and then packed in wooden boxes. Sardines are fishes resembling small are cleaned and cooked, and put up in flattin boxes with olive oil. Some of
. Shells and sea-life. in large bales, or pieces of the best partsare made into white bricks, which go to thekitchen and are picked up by the cook, fresh-ened, and then made into delicious fishballs. Mackerel are preserved in brine, and are oftensold in small kegs, called kits. Many peopleconsider mackerel the most delicious fish of thesea. Large herrings are always salted. Someare sold from the brine, while others are driedand smoked, and then packed in wooden boxes. Sardines are fishes resembling small are cleaned and cooked, and put up in flattin boxes with olive oil. Some of the larger onesare preserved with mustard or tomato sauce. If you live near the coast, you can get manyother kinds, like smelt and rockfish and floundersand eels; and if your home is near a river or lake,you may get trout or perch or sturgeon, but theseare seldom preserved by salting or canning, andmust be eaten while they are fresh. Fishing may be hard work, but it is oftenreckoned as sport. Here is what one man tells. THE HARVEST OF THE SEA. 189 about his fishing near San Diego. A number ofmen had gone out in a boat and had no successfor a time, but at last the fish began to bite. Now the fun commenced in earnest; first one,then two, four, five, are hooked at a time, andrare sport it was to haul them in. For about fiveminutes we had all we could handle, and then forten or fifteen minutes we would not see a sign ofone. Now we are into them again, hauling awayfor dear life. Sometimes, when hauling in one or two, theywould become entangled with other lines, andbefore we could get them in we would have one,two, or three on the remaining lines, and thenthere was a sad jumble of lines and strugglingfish. Occasionally, in attempting to land the fish inthe box, we missed it, and they fell down into thebottom of the boat, or our footing would be lostand we were bunched in a slippery mass, fish andall. The sloop was pitching heavily, as half agale of wind was blowing. Wet from the wais
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectmollusk, bookyear1901
