HERRING FISHERY. QJ 



Defcription of the Yarmouth Herrings. 



They are not as large or as oily as the pec or 

 North fea herrings, although they are originally 

 the fame. But they are firmer, their milts are 

 larger, and the eggs better formed, on which ac- 

 count they are much better for faking and keeping 

 than the pecs. For this reafon, the Englifh and 

 Scotch do not fifti for herrings at a great diflance 

 from land, where they are very fat. In facl:, the 

 Yarmouth herrings are the bed of all for fak- 

 ing. 



It is eafyto conceive, that herrings lofe their fat 

 and oil through the change of climate, water, and 

 food. The different qualities, however, of cured 

 herrings, depend very much upon the care, that is 

 taken in faking them, as will appear hereafter. 

 For inftance, as it is a matter of great importance, 

 that herrings Ihould be put in fait on their coming 

 out of the water, thofe, that the Dutch and French 

 take in the Yarmouth fifhery, have this advantage, 

 becaufe fuch, as are caught at night, are faked on 

 board in the day time, which is not the cafe, when 

 herrings are carried frefli into port, on account of 

 the contrary winds or other accidents, that prevent 

 the landing and delivering them, as foon as would 

 be requifite. 



