The White-Fish
Here, at the foot of the rapids, the celebrated white-fish of the lakes is caught in its highest perfection. The people down below37, who boast of the excellence of the white-fish, really know nothing of the matter. There is no more comparison between the white-fish of the lower lakes and the white-fish of St. Mary’s than between plaice and turbot, or between a clam and a Sandwich oyster. I ought to be a judge, who have eaten them fresh out of the river four times a day, and I declare to you that I never tasted anything of the fish kind half so exquisite. If the Roman Apicius had lived in these latter days, he would certainly have made a voyage up Lake Huron to breakfast on the white-fish of St. Mary’s river, and would not have returned in dudgeon, as he did, from the coast of Africa. But the epicures of our degenerate times have nothing of that gastronomical enthusiasm which inspired their ancient models, else we should have them all coming here to eat white-fish at the Sault, and scorning cockney white-bait. Henry declares that the flavour of the white-fish is “beyond any comparison whatever,” and I add my testimony thereto—probatum est!
I have eaten tunny in the gulf of Genoa, anchovies fresh out of the bay of Naples, and trout of the Salz-kammergut, and divers other fishy dainties rich and rare,—but the exquisite, the refined white-fish exceeds them all; concerning those cannibal fish (mullets were they, or lampreys?) which Lucullus fed in his fish-ponds, I cannot speak, never having tasted them; but even if they could be resuscitated, I would not degrade the refined, the delicate white-fish by a comparison with any such barbarian luxury.
But seriously, and badinage apart, it is really the most luxurious delicacy that swims the waters. It is said that people never tire of them. Mr. MacMurray tells me that he has eaten them every day of his life for seven years, and that his relish for them is undiminished. The enormous quantities caught here, and in the bays and creeks round Lake Superior, remind me of herrings in the lochs of Scotland; besides subsisting the inhabitants, whites and Indians, during great part of the year, vast quantities are cured and barrelled every fall, and sent down to the eastern states. Not less than eight thousand barrels were shipped last year.