erel, much esteemed by the Romans, is harpooned or seined in great quantities on the Atlantic coast from Yarmouth to upper Cape Breton. Most of the catch is shipped fresh to the States for Italian consumption. The flesh is dark red before cooking; boiled it has the flavour of coarse salmon. The sword-fish, disdained in Provincial markets, is highly regarded in cities of the eastern States. The dog-fish, sold under a more appetizing name, is thought by some as good as halibut. Sea, lake and brook trout abound in every part of the Provinces and are bought for a song. At the Commercial Hotel, Arichat, on the Isle Madame, Mrs. Cutler prepares mackerel after a palatable recipe of her own. The fish is cut into small pieces and when salted, peppered and allspiced, is covered with vinegar and baked in a bean-pot for about an hour, or until the flesh falls away from the bones. Served cold, this is an appetizer commended to future visitors to the Isle of My Lady.
Delicious great scallops are taken about the shores of Mahone Bay and Margaret's Bay. The season for lobster varies according to latitude. When taboo at one place they are a feast at another. Usually they bring 10 to 20 cents each and are served without rich sauces, but with simple condiments, and if fresh from the pot, with melted butter.
There are two hundred lobster canneries on Prince Edward Island alone which pack over two
