192 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 



II. — PREPARATION OF EXTRA-FINE HERRING FOR nOME CONSUMPTION. 



It is well-kuown that Sweden annually imports a considerable quan- 

 tity of Dutch and Norwegian herring, which are partly sold in barrels, 

 (" tunna,") but mostly in smaller vessels (" fjerdingar,"*) for household 

 use among the better classes. Experiments have proved that the large 

 and fat Baltic herring, which are caught in several places on the Swed- 

 ish coast, can very easily be prepared in the same manner as in Holland 

 and Norway. In this way an article is produced which, although per- 

 haps not in every respect equal to the foreign herring, nevertheless 

 resembles it very closely, and therefore finds a ready market at a profit- 

 able price at home, and this all the more since the Swedish extra-fine 

 herring can be furnished at much less expense than the foreign. 



The term " extra-fine herring" (" delikatess — sill '*) implies that it 

 is not an article for every-day use. It ought, therefore, to be put up iu 

 smaller kegs than the common herring, such as the "Ijerdingar," (see 

 above.) As a matter of CDurse the extra-fine herring must not be salted 

 nearlyas much as the common salt-herring, because the fine flavor which 

 ought to distinguish it would thus be lost. As a consequence it can- 

 not be kept as long as the common herring. In preparing the extra-fine 

 herring, looser kinds of salt ought to be used, those that are milder, 

 finer, and more easily dissolved, such as Liverpool salt, Liiueburg salt, 

 Cagliari salt, &c. ; the best on the whole being Liiueburg salt. 



Preparation of extra-fine herring after the Norwegian manner. — The 

 fresh-caught herring are placed, during the cleaning-process, in pure 

 brine. Some, in cleaning the fish, take out only the entrails ; but it is, 

 in all cases, best to take out both the entrails and the gills. As soon as 

 they are cleaned they are placed iu layers in kegs, the back downward. 

 Between every layer salt is put, reckoning about six gallons to one 

 " tunna;" salt also being placed on the top of the uppermost layer. As 

 the layers gradually sink iu the keg, others are put in. After about six 

 days, an opening is made with a stick between the inass of herring and 

 the side of the keg, into which salt is poured, and the keg then closed. 

 Before shipping them, the kegs are all examined again and filled up, if 

 necessary, in the same manner as mentioned in the preparation of the 

 common salt-herriug. If sufficient brine has not formed, a small hole is 

 bored in the side of the keg, pure brine is poured in, and the hole closed. 

 It is well, too, frequently to roll and turn the kegs. Herring prepared 

 in this manner have kept quite good and fresh for six mouths. 



Preparation of the Bailie herring after the Dutch manner. — Fresh and 

 fat Baltic herring are put, immediately on being taken out of the water, 

 into a keg in small quantities, and frequently stirred for at least an hour 

 with fine-crushed Liiueburg salt. Then the fish can be cleaned as de- 

 scribed above, or without being cleaned, placed iu kegs in layers, with 

 fine-crushed Liiueburg salt between every layer; reckoning about from 



*1 "fjerdiug" = 2 pecks. 



