The Dickinson Press

Not an Appetizing Dish.

A correspondent who dined in Japan describes vividly the sensations produced by eating raw fish: "The whole fish was there, his head and shining blue eyes, his tail and fins, but at a touch the shape came apart and lay in thin slices upon the bones, a miracle of the carver's art. I took a chopstick full. The first taste of caviare and onions is an event in a lifetime; the unknown olive and pungent garlic have made episodes in every career; but to close the jaws on a slice of cold, raw fish, and have the clammy, rubber like flesh quiver and slip under the teeth, has a horror peculiarly its own. The sense of its being something lately dead, something corpsey, is sickening. One slice filled me almost to overflowing, and I confined myself to the garnish." —Chicago Tribune.