24 THE SCOTCH EAST COAST HERRING FISHING. 



CURING FRESHING KIPPERING RED HERRINGS 

 TINNING FAMOUS PICKLE CURE A FEW REMARKS 

 AS TO THE UTILITY OF FISH OFFAL. 



The trade in sending to the English markets, inland 

 towns, and the larger country villages, receives a good deal 

 of attention, and is very lucrative, unless there be a heavy 

 fishing, and therefore a probable glut. There are only a 

 few fish-curers who work this " fresh trade." It is principally 

 carried on by fresh-fish buyers, and they buy from the 

 boats or the curers their daily supplies at prices according 

 to the markets and prospects. Stornoway in particular 

 does a large " freshing " business. To explain the " freshing," 

 let us suppose a supply of herrings has been got. They 

 are " roused " and well laid with small grained salt ; 

 straw, and perhaps matting, is put over the top of the barrel 

 mouth and made firm. Boxes, barrels, or tubs will do, 

 although iron-hooped boxes are the correct thing and all 

 that is wanted is expeditious transmission to the consignee. 

 There are a good many curers engaged in making kippers. 

 A few of the many are long established, and therefore have 

 a fairly wide known popularity as to their cure and merits. 

 This coming season will see a great extension in kippering, 

 as at large stations, such as Montrose, Aberdeen, Peterhead, 

 Fraserburgh, Lerwick, and Stornoway, there are more 

 curers entering on this branch of the trade. " Kippers " are 

 at present a very popular edible, but there is only a limited 

 home consumption, and as they do not keep their condition 

 after two or three weeks, there is a danger In too fast 

 extension, which will without doubt bring down the prices, 

 and probably overstock the markets. It must be remem- 



