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��Popular Science Monthly
����The Japanese Eat Kelp; the Calif ornians Make Potash from It Kelp is gathered in Japan from July to October. The seaweed is taken into open boats by hooks attached to long handles. It is dried and cured on the beach. When cured, the plants are trimmed and packed. Plants of the same size are packed together, making neat, uniform bundles
fish. There they throw away large quan- tities of sable fish, which until recently re- joiced in the name black cod — why, is a mystery, since it is not even related to the cod family.
The Department of Dietetics of the University of Washington states that the sable fish is "excellent from an economic as- pect, as there is little waste, being almost free from bone and requiring very little time for cooking. It is suit- able for the hum- blest home on ac- count of its price and for the millionaire's table on account of its fineness of texture and delicious flavor."
The adult fish weighs about fifteen pounds, although much larger ones are frequently taken. They are found in abundance in the deep waters off the coast from San Fran- cisco to Alaska. Halibut fishermen have been catching these fish for years, but they have always thrown them away be-
��The -Burbot Belongs to the Cod Family
��The burbot lurks in holes at the bottom of the waters all during the day. At night it steals forth and preys upon other fishes, crawfish, insects and fish eggs. It has a stomach which is very elastic, enabling it to consume large quantities of food at a time. But it pays for this appetite when it begins to grow old, for then it loses its slim, graceful lines and becomes heavy, flabby of flesh and "potbellied"
���Seaweed Is Also the Basis of Isinglass
A bundle of "Slender Kanten," or seaweed isinglass. It is only available from December to February
��cause there has been no market for them.
The peculiarly firm flesh of the sable fish enables it to stand shipping very well. It may be frozen and successfully shipped throughout the coun- try, even as far east as New York.
The famous cod has a fresh water cousin known as the burbot. It is found in the lakes and larger streams of all the countries in the world. In this country it abounds from the Ohio and Missouri Rivers all the way to the Arctic regions.
The meat is very like cod.
As the fish is plentiful and its
price low it should become a
general favorite. However,
none of our people may become
as fond of it as a certain Italian countess
of the sixteenth century w o spent all her
income on burbot.
Why Not Whale Steak with Currant Jelly?
The sea produces meat which may be substituted for beef. That is to say, all the crea- tures which swim in the sea are*not fish. Whales and porpoises are mammals just like cattle and sheep. Their flesh is really meat. Whale steak was served this summer in western hotels and met with a favorable reception. A juicy piece of sperm whale steak with currant jelly makes a fine meal. The whale steak is very like beef in texture al- though darker red in color. The flavor is much the same as beef. It has no slightest trace of "fishy" taste. The United States Govern- ment tests show that it contains about four per cent more protein than does beef.
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