386 MARINE PRODUCTS OF COMMERCE 



being used for refilling the herring are washed in brine to remove loose scales, 

 salt, etc. The refill packing is done in the same manner as the original, but no 

 salt is added and special care is taken in laying the top tier. A nice appearing top 

 with a smooth surface without holes or openings has a very attractive sales appeal, 

 when the barrels are opened later for inspection. The barrels are again headed 

 and filled with 100° Sal. brine. The heads are then stenciled with the packers 

 name, station, grade, etc. Shipment should be made as soon as possible, so the 

 product can be placed in cold storage to prevent spoilage. This is especially im- 

 portant for the mild salted matje tvpe herring. 



Dutch Cure. Herring fishing and curing has been one of Holland's principal 

 industries for hundreds of years. Holland herring have had a good reputation for 

 quality, and perhaps this may be due in no small measure to the fact that the 

 fish are gutted and salted by the fishermen immediately after catching. It is only 

 during glut periods and when the fishing is close to shore that packing is done on 

 land. Since the fish are caught in gill nets, there is more uniformity of size, with 

 usually only 1 or 2 grades based on length. During July, August, and part of 

 September only fat empty fish of superior quality are caught. This, the best grade, 

 is called the Northern cure and may be marked M for "Maatjis." The Sand or 

 Dogger cure and the Southern cure are comprised of full herring with milt and 

 roe, and may be branded "VOL." The poorest quality is the "Spents," which have 

 just spawned and which are suitable only for pickling in vinegar. 



In preparing the herring the fisherman gib or gut them, in somewhat the same 

 manner as in the Scotch cure, by using a small knife to remove the gills, entrails, 

 and pectoral fins. As in the Scotch cure the fish are not washed. After gibbing the 

 herring are rolled or dredged in fine salt previous to packing in barrels. Packing 

 is done in tiers with the fish laid straight and on their backs. Each succeeding 

 tier is at right angles to the one below and a light sprinkling of salt is placed on 

 each tier. When filled the barrels are headed, brined, and lowered into the hold 

 of the vessel for curing. After curing 6 to 10 days the barrels are opened and 

 some of the brine is drained off and refilled. This refilling is essential to prevent 

 movement of the herring within the barrels, which would cause the rubbing of 

 skin and loss of scales whenever the ship rolled during transit. The final refilling 

 or repacking is done ashore. Although the 100-kilo (220-pound) barrel is the 

 standard container, much of the Holland herring is marketed in small kegs of 

 9 pounds net weight. These small containers, packed with milt herring only, are a 

 favorite with certain classes of trade because of their excellence for pickling in 

 vinegar and spices. 



Norwegian Cure. This method of curing is essentially a harder cure than either 

 the Scotch or Dutch, and probably because of this less care is used in the gibbing 

 and packing. The fat summer herring are held in pounds several days to free the 

 entrails of feed, while the winter and spring fish are non-feeding. Since there is 

 less danger of enzymic spoilage, complete gutting is not necessary. The gibbing 

 is done with a special scissors, which cuts a triangular piece from the throat re- 

 moving the heart and pectoral fins, but not the gills. This cut is deep enough to 

 sever the blood vessels close to the backbone, thus allowing for free bleeding. 

 Although a few packers wash the herring at this point, washing is not the cus- 

 tomary practice. The gibbers grade the fish as follows: 



