>
>Perhaps, as Mark says, we had better fish to fry (or bake or
>broil or...)

That could be. The only reason why California canners started on tuna in 1907
was simply because they had fished out most of the salmon. But tuna didn't take
off until the advertising promotion that called it "the chicken of the sea."
Then the depression hit and tuna cost less than other fish, so it became highly
popular.

Andy Smith