384 MARINE PRODUCTS OF COMMERCE 



time the Alaska production has dedined greatly, so that at present the annual pro- 

 duction is only from 2,000 to 10,000 barrels. Herring packers in Iceland and Nor- 

 way have also adopted the Scotch method of curing. Alaska producers have found 

 it extremely difficult to continue in competition with imports now coming from 

 the various European countries. The method of Scotch curing as adapted for 

 Alaska will be described and will differ only in very minor details from that 

 practiced in Europe. 



To be suitable for this cure the herring must be strictly fresh and free from feed, 

 and processing should start immediately upon arrival at the plant. The fish are 

 not washed before handling nor at any other time previous to the refilling. 



Gibbing and Grading. Gibbing or gutting is done with a small knife, by means 

 of which the gills and most of the viscera are removed along with the pectoral 

 fins. The milt and roe are, however, never pulled out in the gibbing process. This 

 work is generally done by women, who stand facing the hopper in which the fresh 

 herring are stored and from which they are dropped onto a shelf or table im- 

 mediately in front of the gibber. A small hole in the table top allows for disposal 

 of refuse. Directly behind the "gibber" are two or three bins into which are 

 dropped the several sizes or grades of herring. Although 4 sizes are recognized, 

 the herring are seldom of such mixed sizes that 4 bins are required. In fact most 

 of the time two bins are sufficient. The grading is based on the sexual maturity and 

 the length of the fish as follows: 



Q17T? ic \.\ FULL FISH (with EMPTY FAT FISH COUNT PER 250 

 blZE (trash; ^.j^ ^^^ ^^^^ (Matjes) POUND BARREL 



Over 12M inches Extra Large Full Extra Large 350- 450 



" IIM " Large Full Large 500- 600 



" 10J5 " Full Medium 650- 750 



" 9M " Matful Select 800-1000 



Since herring shrink about )i inch during the curing process, an allowance of 

 this amount should be made when measuring salted herring. 



As a general rule herring caught after October 1 show sufficient milt and roe 

 at the throat opening so they can be called full fish. Those cured before that date 

 are empty fat fish and are usually given the "matje cure." This is essentially the 

 same as the regular Scotch cure, except that slightly less salt is used on the tiers 

 and the pack is a little looser in the barrel. 



Rousing and Packing. The bins generally hold an even half barrel of fish; as 

 soon as one is filled, the herring are thoroughly stirred and mixed with salt. For 

 this operation, which is known as "rousing," a special kiln-dried "rousing" salt is 

 used. This is fine grained and dry so that it will stick and cover each fish thor- 

 oughly. Thorough rousing is highly important in securing an even cure. 



Packing, which should be started immediately after rousing, is done in whole 

 barrels of 250-pound capacity or in half barrels holding 125 pounds of fish. The 

 outside of the bottom of the barrel should be marked to indicate grade, date, and 

 packer, which information is necessary when refilling. No salt is placed on the 

 bottom of the barrel since sufficient salt adheres to the fish in the rousing process. 

 The herring are carefully laid in tiers, straight on their backs and as close together 

 as possible. The first fish is placed along one side of the barrel at right angles to 

 the grain of the wood. The next two are laid against the first one with their heads 



