SALTING OF OTHER FISH 385 



to the side of the barrel. A middle herring is then placed against these two and 

 the laying is continued across the bottom in this same manner. Each fish must be 

 kept as straight as possible and care taken that they are not on a slant or in ir- 

 regular rows. The spaces at the sides of the barrel where the heads meet are filled 

 with 2 or 3 herring, which are known as "head herring." This makes a smooth 

 even surface for the next tier, which is laid at right angles to the first. Each 

 successive layer is at right angles and a light sprinkling of salt is placed on each 

 tier. The amount of salt used depends upon the size and condition of the fish. 

 Large herring require more salt than small ones and full herring more than empty 

 ones. The quantity of salt over each tier should be increased slightly from the 

 bottom to the center of the barrel and decreased from center to top. 



When packing empty fat herring (matjes) it is advisable to head the barrel 

 at once, lay it on the bilge (side), and fill it with 100° Sal. brine. At other times 

 the barrels can stand until the following day, by which time they will have settled 

 enough so that another tier or two of fish can be added. They are then headed and 

 filled with brine. In curing, the barrels should always be stored on their sides or 

 bilges and, if convenient, given a half roll from time to time. This will ensure a 

 more uniform cure. While in this preliminary curing stage the herring are said 

 to be "in seastick." The seastick period will vary from 10 to 14 days for regular 

 cure, but matjes are generally held a shorter time before refilling. 



Rejilling. In this operation the barrels are stood on end, the heads removed, and 

 a bunghole bored in one of the wide staves near the center of the barrel. The 

 brine draining from the upper half of the barrel is caught in a pail and poured 



Fig. 18-4. Repacked Scotch-cured 

 herring. 



(.Courtesy Pacific Fisherman) 



over the top of the barrel to wash down loose scales and any free salt present. 

 This is repeated 2 or 3 times, but the brine is never drained below the bunghole. 

 At the time of refilling this original brine should test 80-85° Sal. for matje cure 

 and with no free salt between tiers. Regular cure brine should test 95-100° Sal. 

 and a little free salt is permissible. 



This process results in some settling so that several more tiers of fish are required. 

 For this purpose only fish of the same day's pack and grade should be used. Before 



