142 BRITISH IND USTRIES. 



and this generally answers well for both parties ; but 

 it occasionally happens that fish are very abundant, and 

 the curers are obliged to take at contract prices all 

 that their men catch, when the market price is much 

 below it. 



On the arrival of the herrings at the curing house, 

 they are all washed to get rid of the salt put upon 

 them on board ship as soon as they are caught ; and 

 then, without being gutted or any other preparation, 

 they are again put into salt, that from Liverpool being 

 the kind generally used. Their subsequent treatment 

 depends on whether they are to be made into bloaters 

 or red herrings. Bloaters are usually selected fish, 

 full-roed, and of the best quality. The finest are 

 made in October and part of November; but as any 

 herring can be made into a bloater, and there is 

 always a demand for them, their manufacture is carried 

 on throughout the season with the best fish that can be 

 obtained. Strictly speaking, a bloater is nothing more 

 than a herring very slightly cured ; it is kept in salt 

 from twelve to eighteen hours, and then smoked for 

 about twenty-four hours. At the end of that time it is 

 fit for market, and the sooner it is used, the better will 

 be the flavour. " Ked, well-cured, or high-dried her- 

 rings," as they are variously called, are, according to 

 the general rule, kept in salt for fourteen days, then 

 washed, and hung in wood smoke for another fort- 

 night. This is so contrary to the Scotch mode of 

 curing red herrings, that I have heard doubts ex- 

 pressed about the curing at Yarmouth taking so long ; 

 but the time I have mentioned is strictly correct. 



