HERRING CURING. 



in barrels, in layers as before, care being taken to 

 sprinkle the salt specially on the gills, in order to 

 prevent decomposition, which would otherwise quickly 

 set in from the blood held there. 



When it is necessary to use the pickling pits, care 

 is taken to see that they are perfectly clean, and a 

 quantity of salt is sprinkled at the bottom before 

 putting in the herrings, which are first well " roused " 

 in salt on the floors, and well sprinkled with salt 

 as they fall into their place. When filled, the fish 

 are weighted to keep them below the pickle, and the 

 pits are examined every few days to add a further 

 supply of salt to take the place of that absorbed 

 by the fish. Herrings thus treated are eventually 

 packed into pickle barrels, or smoked, as occasion 

 requires. 



YARE FISHERY WORKS. 



