The Harvest of the Sea: A contribution to the natural and economic history of the British food fishesBertram, James Glass
Science
The Harvest of the Sea: A contribution to the natural and economic history of the British food fishes
Bertram, James Glass
Fish culture; Fisheries -- Great Britain; Fishes
Upon the second occasion the take was much larger, thirty-eight
salmon of a smaller size being the reward of their iniquity, weighing
in the aggregate four hundred and forty pounds, and producing in cash
£8 sterling, divided among eleven people. These stolen fish pass
through numerous hands. A person comes at a given time and takes away
the spoil; all that the actual poacher obtains as his share is a few
pence per pound weight. They are bought from the thieves by middlemen,
who again dispose of them to certain salesmen—each party, of course,
obtaining a profit.
In former times, as at present, there were more ways of killing a
salmon than by angling for it. Parties used to be made up for the
purpose of “burning the water,” a practice which prevailed largely
on the Tweed, and which afforded good rough sport. The burning took
place a little after sunset, when an old boat was commissioned for
the purpose, and flaming torches of pinewood were lighted to lure the
fish to their destruction. The leister, a sharp iron fork, was used on
these occasions with deadly power; rude mirth and song were usually the
order of the night; and the practice being illegal was not without a
spice of danger, or at least a chance of a ducking. Burning the water,
it must, however, be confessed, was more a picturesque way of poaching
than a means of adding legitimately to the produce of the fisheries as
a branch of commerce. It would have been well for the salmon-fisheries
had the arts of poaching never extended beyond the rude practice here
alluded to; but now poaching, as I have endeavoured to show, has become
a business, and countless thousands of the fish are swept off the
breeding-beds and sold to dealers. There is on most rivers an organised
system of taking and disposing of the fish; France, till very lately,
affording the chief outlet for this kind of food—an outlet, however,
which a recent Act of Parliament has done much to close up. Legislation
on the salmon question has of late been greatly extended, some powerful
Acts of Parliament having been passed for the better regulation of the
various British salmon-fisheries.[7]
Public-domain text, read in full here on John Shaqi.
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