THE PRESERVATION OF FISH BY SMOKING AND DRYING 409 



large ones are kept in the vat for about 48 hours, or until they are thoroughly 

 "struck." The length of time which the fish remain in the vats depends to some 

 extent upon the weather; the colder the weather, the longer they are left in the 

 brine. 



When properly salted the herring are dipped out of the vats by means of dip 

 nets or "wash nets." As the fish are dipped out, they are usually washed in sea 

 water or salt brine. After washing, or rinsing, they are laid on stringing tables 

 and allowed to drain. They are then strung on thin sticks, about 3 feet 4 inches 

 in length and /i inch in diameter. The stringers raise the left gill cover of the 

 herring and insert the pointed end of the stick first through the gill slit and then 

 through the mouth; at the same time the fish is shoved to the other end of the 

 stick. Twenty-five to 35 herring are strung on each stick. A single person can 

 string 500 to 1000 sticks a day. 



The herring which have been strung on the sticks are washed by being dipped 

 in a trough of sea water and hung on rectangular frames, called "herring horses." 

 Each "herring horse" holds about 45 sticks, or 1 barrel of fish; when it has been 

 filled, it is carried into the open air where the fish are drained and slightly dried. 

 This preliminary drying hardens the gill covers, thus preventing the fish from 

 falling off the sticks in the smokehouse. The length of time which the herring 

 are dried depends chiefly on the weather. If it is foggy or rainy, the fish are 

 drained for a few minutes, and are immediately placed in the smokehouse where 

 they are dried. All the doors and windows are opened, and drying fires are kept 

 going in order to dry the fish quickly. 



Inasmuch as the herring are obtained in relatively small quantities and the busi- 

 ness is usually conducted on a small scale, some time is required to fill a smoke- 

 house. Even when the herring are obtained in large quantities, the smokehouses 

 are filled by degrees to insure the thorough drying of the fish during the smoking 

 process. If the house were completely filled, the atmosphere would become en- 

 tirely saturated with moisture; and if the temperature should happen to fall, the 

 condensing moisture might spoil the fish. 



When the fish have been sufficiently dried outdoors, the "herring sticks " on 

 which herring are hung are brought into the smokehouses and placed on scantlings 

 (frames), which are just far enough apart so that both ends of the sticks rest 

 on them. The sticks are placed far enough apart so that the herring do not touch 

 each other. The lower part of the "bays" in the smokehouse is usually filled first. 

 When 1 day's supply of herring has been placed in the smokehouse, the drying 

 fires are kindled and the fish are dried for 12 to 15 hours. The fires are then 

 allowed to go down, and the partially dried herring are shifted to a place nearer 

 the top of the smokehouse. Another lot of fish is then placed in the lower part and 

 the preliminary drying is repeated. Usually about 2 weeks' time is taken in filling 

 an average-size smokehouse. After the smokehouse has been filled and all the 

 herring have received a preliminary drying, the herring are given an additional 

 smoking of about 3 weeks' duration. 



Usually the fish are not taken from the smokehouse until they are to be packed 

 or boned. If the packing is delayed some time after the smoking has been com- 

 pleted, the smokehouse is kept open during the day, and during damp weather 

 fires are kindled to prevent the fish from becoming wet. When the herring are to 

 be packed, they are removed to the packing house where they are sorted into 



