130 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 



reasonable price whilst in a fresli condition, it is very imi^ortant for them 

 to know the best methods of preparing them, especially in these times, 

 when the improved means of communication enable i)eoj)le to get even 

 necessary articles of food from a distance. Every one should therefore 

 endeavor to obtain and retain a good market for his fish by preparing 

 them well and by constantly imi^roving his goods. 



The improved means of communication and intercourse between dif- 

 ferent parts of the world make it possible that the Baltic herrings may 

 now be advantageously sold both at home and abroad, whilst formerly 

 scarcely any were exported. The methods of preparing the herring have 

 to be varied according to the different markets for which it is destined, 

 as different countries have different tastes. 



The preparation of the herring for the trade, — ^The methods of i)reparing 

 the herring for the trade, at i)reseut in vogue, are the following : 



1. Salting the herring (common Baltic salt herring) for home consump- 

 tion or the German ports on the Baltic. 



2. Preparing the herring after the I^orwegian or Dutch method (so- 

 called " delikatess-sill,''^ i. e., delicious or delicacy herring) for home con- 

 sumption. » 



3. Spicing the herring (spiced-herring) for home consumption and for 

 the foreign market. 



The choice between these three methods will chiefly be determined by 

 the fatness and general condition of the fish ; but also by the greater or 

 less ease with which markets for the differently-prepared fish are reached, 

 and other similar cii'cumstances, which may best be considered by the 

 fisherman himself. The fat herrings which are sometimes caught during 

 autumn and midsummer on certain portions of the coast, are of course 

 best suited for a finer article of goods — " delicacy-herring," or spiced- 

 herring — whilst the common herring is best salted, taking care, how- 

 ever, that by salting a superior article of goods is obtained. 



General rules for preparing jish. — The first and foremost ride is to bring 

 the fish as soon as possible after it is caught in contact with the pre- 

 serving element, viz, salt. Great care should be taken that the fish 

 before being salted is not exposed too much to the sun, because it will 

 in that case easily spoil or rot. During summer every boat should there- 

 fore be provided with a sufficient quantity of tarpaulin, so the fish may 

 be kept well covered during the homeward voyage. It will also be found 

 very useful to have on the boat a box with broken ice, in which the fish 

 are laid as soon as caught, and are thus kept fresh until salt can be ap- 

 plied. Fish which have been brought to market fresh, and have for a 

 time been exposed to the warmth, should never be salted, because such 

 fish are frequently a little spoiled. Another very important rule which 

 should invariably be observed is, that everything should be done in as 

 neat and cleanly a manner as possible. Fish-refuse, or any other refuse, 

 should therefore never be tolerated in the salting-houses, or in the vessels 

 used for salting. Nor should old brine ever be used, as it contains slime, 



