THE PRESERVATION OF FISH 193 



The Scotch are very fond of smoked herring and 

 preserve an immense quantity of them. Kippered 

 herring are most in demand; approximately two 

 hundred thousand barrels of these are smoked each 

 year. Since there are about seven hundred herring 

 in a barrel, one hundred and forty million of these 

 kippered fish are consumed, or thirty herring for 

 each man, woman, and child in Scotland. England, 

 Holland, Germany, Norway, and Denmark are other 

 important herring-smoking centers. 



The American smoked fish industry is relatively 

 unimportant when compared to the European indus- 

 try. The total annual production of smoked fish in 

 the United States is only about forty million pounds, 

 valued at about five million dollars. Smoked haddock, 

 the so-called finnan haddie, is very popular in the 

 United States. Smoked salmon, one of the most valu- 

 able smoked fish, is very popular in New York City, 

 and is prepared in large quantities. Maine leads the 

 States in fish smoking. About two and a half million 

 pounds of smoked herring valued at a quarter of a 

 million dollars is produced annually in that State. 



The smoking of herring is one of the ancient indus- 

 tries for which the quaint old town of Eastport, 

 Maine, is noted. Most of the herring smoked in this 

 vicinity are caught in the Canadian waters of Pas- 

 samaquoddy Bay, the Bay of Fundy, and along the 

 border river, St. Croix; the remainder is caught in 

 weirs along the Maine shores. The smoking industry 

 is operated in conjunction with the sardine industry; 

 the herring which are too small for smoking are 

 canned as sardines. 



