270 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
preparation as ‘‘findon haddocks” are (1) splitting, (2) salting, and (8) 
smoking, the last being the most important. 
The fresh haddock is first treated by removing the head, splitting 
down the back, eviscerating, and then giving an extra cut behind the 
backbone from the right-hand side, in order to expose to view and 
facilitate the curing of the thick muscles of the back. This supple- 
mentary cut does not extend to the tail. The fish is then salted for 
half an hour in strong brine, and after draining is ready for smoking. 
The original *‘findon haddocks” were smoked by hanging them in 
a chimney, over a peat fire; but at this time none is thus prepared, 
unless it be for limited home consumption. Peat is still used for 
producing the heat and smoke, but the primitive chimney has given 
way to the specially constructed small smokehouse, in which the fish, 
impaled and spread open on sticks, are hung in tiers. The lowermost 
row of fish is only 1 to 2 feet above the smudge fire of peat mixed with 
sawdust, and the smoking is continued without interruption for five to 
six hours. During smoking the fish require constant attention, in order 
that the various rows may be smoked thoroughly, uniformly, and not 
too much. One of the most successful of the Aberdeen curers smokes 
his fish five hours, then washes them with a brush in clean salt water, in 
order to remove soot and other foreign matter that would detract from 
the appearance. 
Findons are sent to market either in barrels or boxes. The barrels 
contain 150 to 160 pounds of fish, and are usually consigned to the 
commission trade. The best fish are put in boxes holding 40 pounds. 
They are packed in tiers, with their backs down, with the exception 
of the top tier. They are sometimes sold in bunches of three tied 
together by their tails. 
Although the canning of ‘‘findon haddocks” is a technical paradox 
and a theoretical absurdity, yet in practice this is done for purposes 
of export. It is reported that the canned smoked fish keep for several 
years, but it can be safely asserted that no fish cured as ‘‘ findon had- 
docks” should be would keep for that length of time, and unless they 
are so cured they are not ‘‘findons.” . The excellent canned ‘‘findon 
haddocks,” so called, prepared in the United States are thoroughly 
cooked in addition to being smoked, and often have considerable fluid 
in the can. It is a misnomer to designate such goods ‘‘ findons.” 
Under the name of ‘‘smokies” small haddocks prepared in a special 
way are known tothe Scotch trade. They are beheaded, opened along 
the abdomen and eviscerated, but are not split or spread. After a 
very short immersion in strong brine they are put on sticks and 
smoked over a hot fire with plenty of smoke until they have acquired 
a golden color. The smoking is done in a rectangular stone kiln, 
open above and with the fire at the bottom, the fish being hung quite 
close to the fire. A piece of burlap covers the top of the kiln when 
