SEA-FOOD

Dominion, Volume 18, Issue 219, 16 June 1925, Page 11

SEA-FOOD

I Along the Great Barrier Reef of Australia is found that curious sea beast, the dug-rng, and those who have tasted Ils iksn niiclare taere is nothing else to compare with it tor delicacy. Dugong llesh is now being cured like pork, amt exported to tlie markets of the world. | .is population increases, man turns I more and more to tho almost untapped ; resources ot tne Sea lor food. 'Aho i luuount ot iisn. taken to-day is three limes greater than it was fifty years wo. Tho war taught as that the tiesh u° whales is good lood. The tongue and the tail ot the linner whulo are as good as beef. L..e ortopiis, formerly used only ior bait is, when properly cooked, a real delicacy. in Italy it is a favourite any seaweeds can bo used either for salad or jelly-making, or can bo cooked •uy vegetables. called laver is i popular in South Wales, and you may ' see it iu the markets in Bath and i Bristol. . . . i Beche-de-mer is now being imported from tho East to Europe. It is made from the trepang or sea cucumber, ot I which there are no fewer than thirty-six i different varieties. i Trepang is dried for export, and must !bo soaked before cooking. It is boiled ‘ for eight hours in sailed water, and ■ then allowed to cool, after which it can ! bo eaten with meat giaiy or made into soup.—"Sunday 'limes.'