764 EEPORT OF COMMISSIONER OF FISH AND FISHERIES. 



large open boats, which reach the sl»ore some about noon and others 

 toward evening. The fish is then half dead, and is, moreover, not 

 killed, cleaned, and packed till the following day. It is therefore 

 softer, has not such a pure flavor, and does not keep as well as the Em- 

 den and Dutch herring.) If a very large number of fish is caught, it is 

 impossible for the crew to kill and salt all the herring on board. Such 

 fish which are not killed and salted till the next day are called " over- 

 night herring," and are considered an inferior quality. 



SinoJced lierring. — If the last haul made immediately before returning 

 is so large that all the barrels are filled, the remaining fish can, of course, 

 not be packed on board, but they are, with plenty of salt between, stowed 

 away in every vacant corner of the ship, frequently filliug even some of 

 the berths. These loose herrings are in Holland called " Steurheringe". 

 After the vessel has arrived in port, they are well soaked in water and 

 are smoked over the smoulderiug refuse of oak wood, and are then 

 brought into the market as smoked herring; an article whose excellence 

 has so far not been fully appreciated in Germany. 



The tender mackerel is as large as a full-sized herring, and is so vora- 

 cious an enemy of the herring, that it often swallows young herrings. 

 The mackerel is likewise smoked and has as delicate a flavor as the 

 smoked herring. 

 In Emden they make a distinction between the codfish proper and the 

 . tough, so-called "koolfish," which latter is sold separately. Both have 

 a weight of 8-12 pounds, and are, owiug to their voracity, easily caught 

 with a hook and line. Their favorite food, a herring, is generally used 

 as a bait. The catchiug of these fish forms the private amusement of 

 that part of the crew which is on guard. The meat of the codfish is 

 soft and white; it is cleaned on board and salted in barrels; it is then 

 called " laberdan". The throat and lips, being the tenderest parts of the 

 whole fish, are packed separately in small kegs. This delicacy is so 

 much sought after by the inhabitants of the coast towns, that it scarcely 

 ever comes in the foreign market. The gills of the codfish are likewise 

 I)ut up separately, are then called " kibbling," and are considered a 

 great delicacy. The "laberdan" is not much appreciated in Germany, 

 because people do not know how to prepare it. It should be soaked for 

 2-3 days, and the water should be changed repeatedly. It should 

 be placed over the fire in cold water, and kept boiling for 3 hours. 

 Care should be taken that the water does not boil over. If these rules 

 are not observed carefully, the fish is hard and dry when it comes on the 

 table. 



It may be said that, as a whole, the Emden herring-fisheries are now 

 in a fair way to enjoy a long-continued season of prosperity. About 

 250 hundred-weight of old nets which have been sold recently may 

 be termed a landmark designating a new era in the fisheries. But 

 although the question of the nets is a very important one, it is self- 



