CHAPTEK III. 



CURING OR PREPARING SMOKED OR RED HERRINGS. 



Herrings intended to be cured red or smoked, as soon 

 as possible after having been taken out of the nets, and 

 measured, are salted into barrels with a due proportion of 

 Liverpool fishery salt, or Lisbon salt. The latter salt is 

 preferable. 



If the herrings are to be made into " keeping reds," 

 they remain in the barrels in the salt and pickle two or 

 three days ; then put on the spits, round pieces of wood 

 prepared for the purpose, capable of supporting about 

 twenty herrings on each, the spits being put through the 

 mouth and gills ; then, in large square tubs or water-tight 

 boxes, the spitted herrings are washed by being repeatedly 

 plunged in the cold water. These tubs or boxes are of 

 the requisite width to admit of the two ends of the spits 

 to rest on each side. Before being spitted, if the her- 

 rings have been a long time in salt, they are laid loose in 

 the cold water, which is repeatedly emptied, and renewed 

 with fresh water. They are then taken out of the steep- 

 ing tubs, and hung up on the spits to dry in the open air, 

 if the weather is favourable, or in the herring-house, be- 

 fore the fire is applied, for a whole day. 



When sufficiently dried, the herrings on the spits are 

 suspended in rows in the smoking-house, which is«pro- 

 perly fitted up with beams, so that the whole may receive 

 a due and equal proportion of the smoking process. 



