i8o THE COMMERCIAL SEA FISHES OF 



services of competent gutters, while the rapidity with 

 which the varied processes are carried on, the seasoning 

 of the barrels when such are used, and period at which 

 they are fastened down, all are important factors in the 

 condition in which the cured fish will be found. 



In the north of Scotland the herrings on arrival are 

 placed in a heap near the troughs of the curers, next they 

 are gutted by individuals who at one cut remove the 

 intestines and gills. They are then " roused " with salt in 

 a tub, and lastly packed in layers in barrels, a handful of 

 salt being sprinkled over each layer. As the fish subside 

 a fresh layer is added, as the barrel has to be kept full. 

 All broken or inferior fish, or those which have received 

 too small an amount of salt, should be rejected. 



Yarmouth bloaters are variously prepared, but one of 

 the best solutions in which this can be effected is mixing 

 29 Ibs. of common salt with 71 Ibs. of water in large vats ; 

 in this the herring will float, so they are kept down by 

 wooden battens weighted with bags of salt, which gradu- 

 ally dissolve and keep the solution at its proper density. 

 When the fish have become rigid the pickle is run off and 

 the herrings are suspended in a current of air until they 

 are removed to a chimney and smoked from 12 to 18 

 hours, the fuel employed being 2 parts of oak-wood, beech- 

 wood, and turf. These bloaters will keep 4 or 5 days, 

 but are best if hanging in a current of air. 



Red herrings are bloaters more strongly cured, the 

 pickle having about -V of its weight of saltpetre added to 

 the salt. They are dried for 24 to 48 hours and then 

 smoked to the requisite tinge. 



Kippered herrings are such as are pickled, dried, and 

 split down the back almost to the tail fin, showing the 

 backbone : the gills and intestines are removed, they are 



