382 MARINE PRODUCTS OF COMMERCE 



used for each 100 pounds of salmon. This process is continued until the fish are 

 several inches above the top of the tank, with the top layer having the skin up. 

 As the salt extracts moisture, the fish will settle in the tank and eventually become 

 covered with brine if some weight is placed on top. By keeping the fish immersed 

 in brine an even cure will result and danger of "rusting" will be eliminated. The 

 fish should cure in their own brine for 10 to 14 days before repacking. 



Repacking. After removal from the curing tanks the fish are washed and 

 scrubbed in a weak brine to remove any accumulated salt, slime, and blood. They 

 are first graded as to species and then for quality. The No. 1 grade of any particular 

 species must be only choice freshly caught fish of good flesh and skin color, with- 

 out discolorations, pew marks, or blood-clots. Any fish with a blemish of any kind 

 should go into the No. 2 grade. Repacking is done in barrels holding 200 pounds 

 net weight, with the skin side down except for the top tier. A handful of salt is 

 placed on the top and bottom of each barrel, with a light sprinkling between layers. 

 If the fish have cured a minimum of 14 days, 10 pounds of salt should suffice 

 for the repacking. The barrels are then headed and filled with 100° Sal. brine. 

 The species, grade, and weight should be stenciled on the top of each barrel. 

 Since this product is hard-cured, refrigerated storage is only required in warm 

 weather or for shipment and storage in the warmer latitudes, such as in the 

 Hawaiian Islands, which is one of the principal markets. 



The Salting of Herring 



Largely because of economic reasons, as well as a lessening demand, the salting 

 of herring in America has become an industry of minor importance. However, on 

 a world-wide basis the herring is still the most important cured fish. It is preserved 

 by salt in more forms and by more methods than any other species of fish. The 

 grades and names of the different products are determined by the size and fatness 

 of the fish, the method of cutting and packing, the quantity of salt added, the 

 amount of l^lood and viscera remaining in the flesh during the curing process, and 

 the quantity of milt and roe in the fish. The production of salt herring constitutes 

 a major industry in Iceland and Northern Ireland and those countries bordering 

 the North Sea: Norway, Scotland, Holland, England, Sweden, Germany and 

 Denmark. In the Western world salt herring is packed in Newfoundland, Nova 

 Scotia, British Columbia, Alaska, and in some of the New England states. 



As previously stated there are many variations in the details of the curing 

 methods, but in general these may be classified as: (1) Round cure; (2) Split 

 cure; (3) Scotch cure; (4) Dutch cure; and (5) Norwegian cure. 



Round Cure. In this method the fresh herrino; are usuallv washed to remove 

 loose scales, blood, and slime. Then without any butchering or further cleaning 

 the fish are salted into large barrels or vats, using 30 to 40 pounds of salt per 100 

 pounds of fish. No eflbrt is made to place the fish in any particular pattern. A 

 weighted cover is placed on top of the filled container; if sufficient brine has not 

 formed by the second day, enough fresh brine of 100° Sal. should be added to 

 completely immerse the fish. About 10 days is required for complete curing, 

 during which time the fish may be stirred occasionally to prevent massing. If the 

 salt and herring have been properly mixed, this stirring should not be necessary. 



When thoroughly "struck" the herring are removed from the vats and repacked 

 in barrels, usually of 200 pounds net weight, although at times other sizes may be 



