408 MARINE PRODUCTS OF COMMERCE 



(29.4 to 32.2° C). Shrinkage in the smoking process may run as high as 50 per 

 cent. 



These hard-smoked sides may be packed for shipment and sold without further 

 preparation. But more often they are cut into strips, chunks, or sHces and 

 packed in jars or cellophane bags for distribution to the tavern trade. Since this 



(.Photo R. K. Pcdcrscn) 



Fig. 19-4. Hard-smoked salmon smoked in controlled smokehouse. 



product is fairly dry and somewhat salty, it keeps quite well without refrigera- 

 tion. In humid climates the growth of molds must be guarded against by the use 

 of adequate packaging materials. 



Hard or Red Herring. The first step in the smoking process is brining or salting. 

 In the United States this is always effected by placing the fish in butts, tanks, 

 or vats filled with strong brine; but in Europe the fish are often simply mixed 

 with dry salt. If the herring are caught at sea at a distance from the home port 

 of the fishing vessel, they are salted on board the vessel soon after they are caught. 

 When fresh herring intended for smoking are landed at the docks, they are taken 

 to the salting sheds, where they are immediately put into salting vats partially 

 filled with brine. Sufficient herring are placed in the vat to cover the bottom, and 

 then about a half bushel of salt is scattered over them. Another layer of fish, from 

 1 to 2 barrels, is put in and a layer of salt, from 1 to VA bushels, thrown over 

 them. The tank is then filled with fish and covered with 3 to 5 bushels of salt. 

 Each tank holds about 4 hogsheads of fish and the quantity of salt used varies 

 from 6 to 9 bushels, depending upon the condition of the fish and the weather. 

 The fresher the fish, and the cooler the weather, the less salt required. The greater 

 portion of salt is placed on or near the top of the fish so that in working down 

 through the herring it will dissolve before it reaches the bottom of the vat. 



Small fish are allowed to remain in the brine from 24 to 36 hours, while the 



