Show AV IJ SEA FOODS GO INLAND HEN far inland on gnoun w tatu 0 or plain you yoa open a V V ran can ot of favorite fish lama cl clams or shrimp mackerel or col cod or any other of the Y vast ast variety now packed perhaps you how these denizens of the sea retain their fresh caught flavor so BO reminiscent of 0 salt afi alla and tado does it ever occur to you VS as you go alent your inland busl neg mat thousands ot of fishermen spent spend their lives along tho the coast carulus their livelihood in as picturesque and adventurous a as the tha fisher folk ot the se aca fiorica that thrilled our youth while they pull in the finest flah fish from the me sea for inland appetites appetite and that those these are clapped into cans cana and hermetically sealed faster than they could be cooked and served to you at tho the tablet table I 1 tho popular clarn clam at any ecastro resort one finds darlne abo summer cummer season myr india ot of visitors reveling in clams steamed clams clam broth clams on the half shell clam der etc clams that are just judt as excellent as those served at ait stalls are being dug for the canneries so that enthusiasts abts may inar cat them all year round the clam beds bedi ar emilea trona from the nearest village in clean fine white tand sand great containers ot of those these fresh dug icah fresh shelled juicy clams become clean in vast washing whore where they are cleansed in own liquor thus retaining all the clani clam strength and it chowder happens to bo be your favorite clam dish you will also nt crested to 2 inan that the tables for canned clam chowder are all pared and cubed by bir machinery and only tho finest porte pork and seasonings added more salmon is canned than any aay other kind of fish much has already been told of the romance of salmon fishing of the lives and fortunes tor tanca that are arc risked annually to capture the mysterious and adventurous wanderer who has bos such a strong instinct to return to his birthplace at spawning season that he leaps cataracts in the cold northern streams and braves great hazards to effect that purpose aa and of dt how salmon fleets carrying complete com canneries are located out in the mouths ot of rivers abe whence nce the salmon starts his bis journey inland so that tho fish may mair bo be caught at the moment when it is sleekest slee kest and fittest sardines como come second to salmon in popularity and called a canners invention because they aro arc really small herring and similar fish until they enter the can and become isar sardines tuna f ish fish another canners invention was formerly considered inedible until ono one when sardines were scarce arce canners discovered that by cook lul tu tuna nathe tho oil could be removed steam and when fine alne salad oil used to replace the natural oll oil became is as tender and as the breast of chi chicken clien caviar r la is the roo roc of species ot of sturgeon which inhabit the ot of the atlantic ocean cean and the waters along tho the of russia but it is in where the art of preparing is oni one of the oldest industries la u past ages adez caviar xa SOB eatha by the highest nobility and the wealthy classes but its ita large production in recent years hu haa brought it within the reach of 0 all canned fish cuts cut prices with tho advent of fish ash in cans this healthful food has changed from a ono day a week affair to an everyday food and fishermen can cam now sell eoll their products product i more cheaply because they know there them la Is a ste steady adv market tet For formerly mArly they had to obtain from oie days sales sufficient profit to cover six days expenses up in G gloucester lou cester where fisher asher men go out deep sea fishing and where the quest ot of the sacred cod has haa been handed down from father to soh son from the timp time when the shores ot of cioe cod were only straggling fishing villages the wives ot of the tha fishermen sharmon fi pride themselves on preparing excellent sea food the following smacks str strongly hugly of gloucester alac mold and shrimp sauce poll ono cue cupol rice until tender drain two tablespoons of 0 butter two slightly beaten eggs rn etwo tablespoons ot of evaporated milk place into a buttered mold set in a pan of hot water and bake until firm for about twenty to thirty minutes meanwhile sauto two 1 tablespoons table of chopped onion and two tablespoons table ot of chopped green pepper in two aal aa blea ble poona spoons ot of butter add two ot of flour stir smooth then add one no 2 can ot tomatoes slowly stirring constantly add one ano 5 ounce cabi can ot of ob sh scrimps shrimps rimps one fou fourth r th cup 0 f sliced ripe olives oll aca and salt and pepper to taste the raca ace and d pour 0 ur over tomato and abr shrimp imp bauce TAIS beeves 64 person fa |