For Holland, Germaoy, 

 Belgium, and Italy. 



AN ACCOUNT OF THE FISHERIES IN NORWAY IN 1877. 723 



The seys, or pollack, embrace three classes: 



Large seya, of about 1*9 ouuces J „ „ , i t^- i i i 



^, T. V. , .^ I For Sweden and Fniland, and a 



Medium St w«, of about 1< ounces., k ,.,,, ^. o *i t. i 

 ^. , I. , .-,.. ( little tor South Italy. 



Little seys, of about 10 ounces } 



Biosmes, or cusk, are separated into — 



White brosmes, weighing about 13 ounces, and common brosmes 



shipped especially to Holland. 



d. Stoclcfisch {morue en baton). — The stocJcJisch is divided as follows: 



1. Great lob, weighing about 4J pounds. ' 



2. Eundfisch, Bremen assortment, 2^ 



pounds 



3. Bmulfisch, Dutch assortment, 20 to 



23 ounces \ 



4. Eundjisch, Italian assortment or mixed, about \ 



29 ounces > For Italy especially. 



5. Eundjisch, not classified ' 



The rundjisch, like the rotscheer, bears transportation to the most 

 remote countries; every year some ling or molves are sent as far as 

 China. 



Finmark rundfisch is for the most part exported from the ports of 

 Tromso, Hammerfest, Vardii, and Vadso for the Mediterranean ports. 



e. Oils. — As remarked before, the oils are classified according to their 

 quality. The barrels are ordinarily oak, but sometimes fir or pine. A 

 barrel of oil contains 116 to 118 liters (about 30 to 31 gallons), and weighs 

 net about 100 kilograms (220 pounds). Before being exported the oil is 

 carefully clarified and verified by the sworn trier. The oils are shipped 

 to all the countries of Europe, principally to Holland, Belgium, and 

 Germany ; France also takes several thousands of barrels. 



/. Eoe. — The roe, too, is sorted by a sworn sorter into two grades. 

 To prepare the roe for exportation, the barrels in which it has been 

 kept since first being gathered are emptied and the roe is put in layers 

 in others, taking care to put a little salt between each layer. They 

 let the barrels stand five days before putting the head on, to give 

 the roe time enough to settle and become closely packed. Holes are 

 generally bored in these barrels so as to iiroduce "dry roe." Some, 

 however, are not pierced, so that the brine may remain in ; this last 

 treatment produces pickled roe. The barrel of roe weighs 250 to 275 

 pounds gross. The net weight does not vary. France consumes seven- 

 eighths of all our roe. Spain takes the remainder. 



C— THE HEREING FISHERY. 



1. The spring HERRma. 



The herring {Clupea liarengus) has from time immemorial been of 

 great importance to the j)opulation of Scandinavia. The spring herring, 

 so QAlled from the season when captured, has in particular yielded the 



