134 KEPOET OF COMMISSIONER OF FISH AND FISHERIES. 



all over Sweden ; all the more as the Swedish " delicacy -herring" can be 

 furnished for a much lower price than the foreign. 



The very name "delicacy-herring" shows that it is not intended for 

 every-day use. It is therefore generally kept in smaller Legs than tlie 

 common herring. It is evident that the •'delicacy-herring" should not 

 be salted as much as the common herring, as it thereby loses its delicious 

 flavor. As it therefore must be salted with finer and looser salt, it fol- 

 lows that it cannot be kept as long as the common salt herriug. In 

 preparing "delicacy-herring," finer and looser kinds of salt should be 

 employed, e. </., Liverpool salt, Liineburg salt, Oagliari salt; &c. The 

 Llineberg salt is said to be the best for this purpose. 



Norwegian method of preparing delieaey-herring. — As soon as the her- 

 rings are caught they are put in pure brine, whilst the cleaning process 

 is goiug on. Some only take out the stomach, but it will be best, as is 

 done in preparing the common herring, to take out both the stomach 

 and the entrails. As soon as the herrings have been cleaned they are 

 immediately laid in small tubs or kegs, in regular layers with the back 

 downward ; salt is placed between every layer at the rate of G kappar 

 to the barrel, and salt is also placed on the top. As the herrings during 

 the first days settle in the tub, new layers are added. After about six 

 days an opening is made with a stick between the herrings and the side 

 of the tub, which is filled up with salt, whereupon the tub is closed. 

 Before being shipped every tub is examined and if necessary filled up, 

 as was done with the common herriiig. If sufficient brine should not 

 form in the tub, a little hole is made in its side with a gimlet, and pure 

 brine is poured in, whereujion the hole is closed. It is very advisable 

 to turn and roll the full kegs as often as possible. Herring prepared in 

 this manner has kept entirely good and fresh for six months. 



Dutch method of preparing Baltic herring. — Fresh and fat Baltic herrings 

 are, as soon as they come out of the water, placed in small kegs, and are 

 for at least an hour stirred with fine Liineburg salt. Then the fish may 

 be cleaned in the usual manner, or also, without being cleaned, be placed 

 in kegs with fine Liineburg salt between every layer. After the kegs 

 have been filled they are closed and examined and filled again in the 

 manner described above. The herring which has not been cleaned does 

 not keep quite as long as that which has been cleaned. Fish prepared 

 in this manner at Herba, in Gottland, has kept fresh and good for more 

 than a year. 



Swedish herrings, prepared in the I^orwegian or Dutch manner, have 

 fetched a good price both in Stockholm and other cities of Sweden. 



3. Method of preparing spiced herring. 



So-called spiced herring is an article of trade which, like anchovies^ 

 is kept in glass jars or very small kegs. It may be prepared from any 

 kind of herring, and is esteemed as highly with us as in some cities of 

 Northern Germany. But its preparation can so far not be said to form 



