FISH OH!

Hokitika Guardian, 3 December 1918, Page 3

FISH OH!

j Apparently it is not only the amateur fisherman who finds the path of truui difficult to follow (remarks the Wellington “Post”). The Hon. G. M. Thomson, who knows quite a great, deal about fish, was speaking in the Legislative Council of the market awaiting New Zealand groper ill England. Then lie referred to another matter: “You don’t need to tell the public too much about business when you are embaiking on it,” he said. “The fish must ho presented attractively. A little wink ago 1 saw a box attractively decorated filled with fillets of golden-brown smokec fish labelled ‘Smoked Haddock, Is. 3c > a lb.’ I went in, took up the fish am said to the fishmonger, ‘What do yen ■ call that?’ H e said ‘Smoked haddock. I said ‘Nonsense,’ and he asked, ‘Wha ’ do you call it then?’ I said ‘Dogfish. 5 and bo rejoined, ‘Go away; you kno\ too much.’ ” “That’s.what you wante to do with the groper for hnglis market,’ said Sir Francis Bell smiling Mr Thomson said there would be dill “ eultv in overcoming prejudice, as tbei was' with New Zealand Mutton. Peopl q were influenced by names. Now Som ° Wales experienced that when it w: found that the people, would buy an '* eat shark so long as it was not called h S that name. Here much of the fish thr ° was supplied in the restaurants as smoke ' hake was plain conger cel. Hake wi '■ quite a rarity.