MAINE SARDINE INDUSTRY. 107 



SRICED HERRING. 



' Spiced herring (Gewurzhering) are prepared in Germany in the manner above 

 described, with the addition of spices mixed with the salt. The spices commonly 

 used consist of 1 part of Spanish pepper, 5 parts of white pepper, 4 parts of cloves, 

 2\ parts of ginger, an equal quantity of mustard, and a particle of mace and of Spanish 

 marjoram, with a few bay leaves scattered between the layers. 



Some years ago one of the sardine-packing companies built up an 

 attractive trade in spiced herring. Although the supply of fish for 

 this product was not as uniform as could be desired, as many as 

 5,000 cases were prepared and sold in one season. The scarcity of 

 fish made it difficult to supply the demands during the next season. 

 The trade in spiced herring was finally ruined by unscrupulous can- 

 ners, who packed salt herring in round cans and misbranded the 

 product as spiced herring. It should not be difficult to create a new 

 demand for this product. 



ROLLMOPS, HERINGSROULADE, ROLLHERING, BISMARCKHERING. 



These names are applied to whole or halves of herring which are 

 rolled up with a highly seasoned filling and bound together with 

 twine or held together by little wooden skewers, packed in wooden 

 boxes, and a sauce poured over them. For the most part salt herring 

 are used in their production. The methods for their preparation 

 are given by Viktorin(35) as follows: 



1. Fine, large salted herring are washed, the heads are cut off, the bodies split, the 

 bones taken out, and the skins taken off. They are then placed in fresh water for 24 

 hours. The inside of the herring, now clean, is rubbed with onion sprinkled with 

 pepper and rolled up from tail to head. These rolls (Rouladen) are then cut into two 

 or four cross sections and laid for 8 to 14 days in vinegar which has been boiled and 

 allowed to cool. 



2. The heads, tails, and entrails of salted herring being removed, they are washed 

 well and allowed to remain in water for 24 hours. The fish are cut along the belly, laid 

 out back down and pressed out flat, the backbone and ribs are completely and easily 

 removed if a hot iron or cloth dipped in hot water is laid on the backs. Upon each 

 herring there is placed a slice of cucumber, several small onions (or a larger one cut 

 up), some Spanish peppers, and a little piece of lemon. It is then rolled up from 

 head to tail with the skin out and tied with a thread. Prepared in this manner the 

 fish are placed in pure wine vinegar for two days. After the expiration of this time the 

 rolls (Rouladen) are packed symmetrically in boxes and a sauce is poured over them 

 made as follows: For 100 herring, the roe of three is mixed with vinegar to form a 

 mush which is forced through a sieve. Two and one-half liters (approximately quarts) 

 of pure wine vinegar is heated with some tarragon, lavender, bay leaves, and Spanish 

 peppers. The mush of roe, with 100 grams of sugar, is then added, the whole thor- 

 oughly mixed, and when cold it is poured over the herring laid in the box. 



The herring are put in water for 24 hours, changing the water occasionally. They 

 are boned and prepared in the same way as ' 'Appetitsild," except they are not skinned. 

 The strips are laid on the table with the skin side down. The upper surface is strewn 

 with small cubes of gherkin and onion mixed with pepper and mustard. Roll up the 

 pieces and fasten with a skewer or thorn. As a pickle use a good vinegar, which may 

 be treated with tarragon. 



