Image from page 264 of “The fisheries of the Adriatic and the fish thereof : a report of the Austro-Hungarian sea-fisheries : with a detailed description of the marine fauna of the Adriatic Gulf” (1883) – more Sharks goodness curated by www.SardineRunPE.co.za
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Title: The fisheries of the Adriatic and the fish thereof : a report of the Austro-Hungarian sea-fisheries : with a detailed description of the marine fauna of the Adriatic Gulf
Year: 1883 (1880s)
Authors: Faber, George Louis
Subjects: Fisheries — Austria Fisheries — Adriatic Sea
Publisher: London : B. Quaritch
Contributing Library: Harvard University, Museum of Comparative Zoology, Ernst Mayr Library
Digitizing Sponsor: Harvard University, Museum of Comparative Zoology, Ernst Mayr Library
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d-crumbs, parsley, oil, and pepper, lemon-juice beingadded. A soup is also made by boiling them in their own water, water andbread being added, or else olive oil with as much rice as may be needed,with a seasoning of garlic, parsley, and pepper. Periwinkles are first boiled,extracted from the shell by the aid of a pin, and eaten either with salt alone,or dipped in a broth of oil, pepper, and salt. Cephalopods, when large, are boiled and eaten in a broth of vinegar andoil well seasoned with pepper and salt; the Octopus has first to be wellbeaten, on account of its toughness ; the smaller ones are generally fried inoil and are a favourite dish, especially in winter. The favourite way of eatingall kinds of fish is in a broth made of the water in which they have beenboiled, to which oil is added and a seasoning of garlic, parsley, and pepperThis mode of cooking is called brodetto, and, as a rule, it is eaten with agreat deal of rice. The Stock-fish (bacca/d) is eaten in this way, and is a
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GULF OB BUCCARI, PORTO Rfe. AND THE FISH THEREOF. 153 favourite dish on fast-days. Otherwise, fishes are boiled, dipped in oil andgrilled, or fried in oil with bread-crumbs, much the same as in other countries,the only difference being that oil is substituted for butter. Some fishes(Hake, for instance) are larded with salt sardines and broiled in cream.The livers of large Sharks are boiled down, as in Iceland, for oil, mostly Cod-liver oil. 154 THE FISHERIES OF THE ADRIATIC, CHAPTER X.STATISTICS.1 Proceeds of the fisheries.—The Austrian fishing fleet; its distribution on the coast.—Yield of theIstrian, Hungarian-Croatian, and Dalmatian fisheries.— Recapitulation. — Share of theItalian boats.—Statistics of the Austrian sea-fisheries; ditto of the Hungarian sea-fisheries.—Total yield.—Craft belonging to the Hungarian-Croatian seaboard.—Imports and exportsof fish.—Fish sold in the Fiume fish-market. HAVE mentioned how difficult it is to collect reliablestatistical data
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