BULLETIN OF THE UNITED STATES FISH COMMISSION. 417 



Vol. V, JVo. 27. Washington, D. C. Sept. 29, 1885. 



i:iS.-9mOKII\(i HERRIiVG IN DENIHARK.' 

 By AUG. GARDE. 



Mr. P. Grasboll, the representative of the Danish Fishery Association 

 in Bjerget, under date of July 21, 1884, called the attention of the 

 board of directors to the circumstance that, while formerly the chim 

 neys of the bouses in his neighborhood were built in such a manner as 

 to inclose below the entire cooking-place, which made them resemble a 

 funnel placed upside down and fitted them in a special manner for fish- 

 smoking, they are now nearly everywhere replaced by ranges with so- 

 calied closed chimneys, which fact renders it impossible to smoke fish 

 in them. The fishermen, therefore, are no longer able to smoke those 

 fish which they cannot sell, and thus preserve them for their own use, 

 which was often done when (especially in summer) unusually large 

 quantities of mackerel and other fish had been caught. Mr., Grasboll, 

 therefore, thinks that in his neighborhood there is great need for small 

 smokehouses, either for one family or for several which go in partner- 

 ship, and desires information as to how such smoke-houses, especially 

 those for several families, can be constructed in the best and cheapest 

 manner. 



Inquiries regarding the establishment and management of smoke- 

 houses, which have reached us from other parts of the country, seem 

 to indicate that there is an unusual desire to preserve fish in this man- 

 ner; and as smoked fish generally find a ready market, especially when 

 experience has taught how to treat the fish so as to suit the tastes of 

 the different consumers ; and considering that it is best not to make the 

 establishments too large in the beginning, but so that they can be gradu- 

 ally enlarged as occasion demands, Lieutenant Trolle has gathered in- 

 formation from different smoke-houses throughout the country. On the 

 basis of his observations aud some reports from Norway, be has prepared 

 the following description, which is published in the Fisleritidende in the 

 hope that it will attract more general attention and produce some bene- 

 ficial results : 



There are two methods of smoking, namely, cold-smoking and hot- 

 smoking. Which of these two methods is to be employed depends on 

 the market for which the fish are intended, and on the length of time 

 the fish are intended to be kept. These two different methods produce 

 different articles. Cold-smoking produces smoked salt fish, as prhor to 



'From Filler i I 'dende, No. 41. Copenhagen, October 7, 1884. Translated from the 

 Danish by Herman Jacobson. 



Bull. U. S. F. C. 85 27 



