26 THE SCOTCH EAST COAST HERRING FISHING. 



from turning a sickly colour, they would otherwise turn if 

 the bloody matter remained. First-class cured fish keep 

 beautifully clear and free from smell for nine or twelve 

 months. After that time an unhealthy appearance makes 

 itself manifest. As the herrings are gutted they are 

 dropped into tubs according to their qualities. These tubs 

 are placed close to the large gutting-box or farlin, and 

 there is one for every selection. The gutters should be 

 most particular in selection. The small tubs are carried by 

 the " packers " to where the packing is taking place 

 generally in the centre, or open part of the yard and 

 emptied into a larger tub. Here they are again " roused." 

 Two or three turns over with the hands is sufficient. In 

 packing, the herrings are "laid" on their backs, and the packer 

 sees that a proper quantity of salt is sprinkled over every tier. 

 Attention is paid to pressing and refilling after the barrel 

 has stood for a few days. Whereas small grained salt is 

 the best for rousing, great grained salt is necessary for 

 laying and packing. The various selections of the pickle 

 cure on the east coast and Shetland are ist, Fulls, i.e. 

 full-sized, having roe or milt developed ; 2nd, Matties, i.e. 

 undersized, roe and milt immature ; 3rd, Spent, i.e. spawned 

 fish ; 4th, Tornbellies, i.e. fish either split in the side, 

 breast, or belly, while being gutted or torn in these parts 

 in being shaken from the nets. The curers at various 

 intervals commonly near the end of the season have 

 another selection, viz. Mixed, i.e. matties and spents in 

 equal quantities to be packed promiscuously in the same 

 barrel. This mixed cure finds much favour with the North 

 German and Russian dealers. I may also mention that 

 since 1880 the disputing year many curers are making 

 two selections of the " fulls," viz. large fulls and medium 

 fulls. This is praiseworthy of the curers, and in my opinion is 



