132 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 



with good strong hoops, so they can stand a long journey without the 

 brine running out. It should be remembered that herrings from a leaky 

 barrel are not worth one-fourth as much as those in a good barrel. As 

 soon as the herring has been taken from the net they should immediately 

 be thrown in small vessels filled with pure and clear brine. There 

 should never be so many herrings laid in a vessel that the lower ones 

 are pressed too hard by the upper ones, but if the number of fish is very 

 large a greater number of vessels should be used. After the herring 

 have thus been immediately brought in contact with salt, they are taken 

 out by degrees to be cleaned and gutted, care being taken that all the 

 entrails are taken out, but not the roe and milt. The practical way of 

 doing this is well known to every fisherman. As soon as the herring 

 have, been cleaned they are laid in another vessel also filled with pure 

 brine. When the whole lot has been cleaned, or even while the cleaning 

 is going on, the cleaned herrings are taken out of the brine and rinsed 

 in fresh and clean sea- water, whereupon they are for awhile placed in 

 small baskets or kegs with a perforated bottom, so the water may flow 

 oflt'. When this has been done the fish are placed in tight barrels, which 

 are kept in readiness for the purpose, and sprinkled with dry salt. The 

 sprinkling is done in the following manner: The fish are laid loose in a 

 barrel with crushed salt, 3 kappar to the barrel ; whenever a layer has 

 been finished the fish and salt are stirred so they may mingle thoroughly. 

 After 24 hours the fish are taken out and again placed in baskets or 

 kegs with perforated bottoms, so the brine may flow off. After this has 

 been done, which generally takes an hour, the fish are regularly packed 

 and salted m tubs. Tlie fish are placed in laj^ers with their baclcs down- 

 ward. Between every layer of fish there is a layer of crushed salt, at the 

 rate of 5 kappar to every barrel. After the tub has been thus filled, a 

 light weight is placed on the top, merely to keep the fish under the brine, 

 and not press it too hard, whicli makes the fat and the juice of the fish 

 run out into the brine, thus destroying the delicate flavor of the fish. 

 After the tubs have been thus filled they are allowed to stand open for 

 , several days, and as the mass of fish gradually settles down, new layers 

 are added to every tub. Wlien after some days the fish do not settle 

 any more, the tubs are closed. They ought then to be rolled gently and 

 turned upside down every two weeks, so the brine may thoroughly 

 penetrate all the fish. Whenever the herrings are to be shipped, the 

 tubs are looked after once more; if they have settled any, thej' are filled 

 up for the last time, and are then considered ready for the market. The 

 brine which flows over from the tubs and that which is obtained after 

 every salting, may be put in those vessels in which the fish are kept im- 

 mediately after being caught and whilst they are being cleaned. It is 

 important, however, to see to it that this brine is changed as soon as it 

 has been used more than once or twice and becomes mixed with im- 

 purities. To use 9 kappar salt to the barrel, as is done on the coast of 

 Oestergotland, is not advisable, because the fish is pressed too hard and 



