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179

(1902) [MARC] Author: Niels Christian Frederiksen
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of salmon-trout are also caught, and the same quantity
of smelts; codfish, flounders, eels, &c., are also found.
From the lakes are obtained 3½ million kilos of the
commoner kind of fish, and about 2 million kilos
of excellent salmon-like fish, besides salmon,
salmon-trout, and a fish in Finland called “siklöja,” or
“muikka,” well known, under the name of “white-fish,”
as one of the finest fishes in the western part
of the great American lakes; also sik or gwyniad.
Salmon holds, of course, a very considerable place,
especially in the rivers and lakes, and is, next to
the Baltic herring, the most important fish; it is
exported to the value of more than half a million
marks. Salmon-fishing furnishes excellent sport in the
northern rivers, in the Kemi, Ijo, and Uleå; in the
Kumo there are more salmon-trout. In Lake Ladoga
sturgeons are taken so big that the fishermen, when they
take them in to St. Petersburg, sometimes prefer to let
them swim behind the boat. Of crayfish half a million
kilos are now exported, to the value of about 200,000
marks. Seal shooting is of importance; less, however,
in Lakes Ladoga and Saima, where certain specimens
of seal are supposed to indicate that these fresh-water
lakes were once connected with the White Sea.

The Finlanders are not abreast of the times in their
treatment of fish; generally it comes into the market
dead, and the new method of killing the fish at once
and transporting it in ice or refrigerators is not much
known. At Ekenäs, in the south-west, some anchovies
and Baltic herrings are canned or otherwise prepared.
In some places the smoke-method of Kiel is employed.
The Finlanders themselves eat most of their fishes
strongly salted, a national taste hardly beneficial to the
health of the people.

The fishery rights in Finland are regulated in

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