THE PRESERVATION OF FISH 199 



more than two or three days at ordinary tempera- 

 tures; on this account kippered herring cannot be 

 transported long distances except in cold storage 

 unless they are canned. 



About the middle of the eighteenth century 

 smoked haddock in Findon, Scotland, became very 

 popular. The smoked fish were known as Findon 

 haddocks; later this was abbreviated to Findon 

 haddies, and then to finnan baddies, by which name 

 smoked haddock is known to-day. The industry was 

 introduced into the United States about 1850, but 

 did not become of much importance until 1875. It 

 has grown until now about thirteen million pounds 

 of haddock are smoked each year in this country. 

 The industry is still of great importance in Scotland, 

 where nearly forty million pounds are prepared 

 annually. 



Smoked salmon is considered a great delicacy by 

 most connoisseurs of smoked fish. Large quantities 

 of mild cured (lightly salted) salmon are exported 

 from the United States to Germany, where they are 

 smoked. Formerly much halibut was preserved by 

 smoking, but the fishery has been unable to keep 

 up with the demand for fresh fish. For this reason 

 the fish has become so expensive that relatively few 

 are now smoked. Other fish smoked in limited quan- 

 tities include cod, ling, saith, whiting, catfish, mack- 

 erel, eel, sturgeon, shad, flounder, butter-fish, boni- 

 to, tuna, whitefish, and trepang (sea-cucumber). The 

 Norwegians prepare an unusual delicacy by smoking 

 cod roe. 



