﻿8 The Philippine Journal of Science 1914 



any length of time, which will likewise be the case if the process of hardening 

 has not completely taken place. 



Fish prepared in this manner will keep for many months and can be 

 sent to hot climates without danger of spoiling. 



SMOKED HERRING 



The ordinary hard-smoked herring is prepared by pickling it 

 in a tank of about 842 liters' (225 gallons') capacity. This tank 

 is first partially filled with weak pickle made by adding 0.53 

 hectoliter (1.5 bushels) of salt to 100 gallons of water. From 

 about 379 to 568 liters (100 to 150 gallons) of fish are then placed 

 in the pickle, after which half a bushel of salt is put over them, 

 and a third more of the fish is added. A second layer of salt, 

 about 0.53 hectoliter (1.5 bushels), is laid on, and enough fish 

 are then added to fill the tank which is finally covered with from 

 1.06 to 1.8 hectoliters (3 to 5 bushels) of salt. Each tank when 

 filled contains 4 hogsheads of fish and from 2.11 to 3.17 hecto- 

 liters (3 to 5 bushels) of salt, the quantity of salt depending 

 upon the size of the fish and the condition of the weather. 



When the salt has struck, the time for which will require from 

 twelve to forty-eight hours depending upon the size of the fish, 

 the fish are dipped out and strung on sticks. They are then 

 dipped in a trough of clean salt water and allowed to drain and 

 dry for about one hour, after which they are hung in the smoke- 

 house and the fires are started. The fish are smoked from three 

 to five weeks. The sticks should be shifted so that a regular 

 smoking is insured. It is best to fill the smokehouse gradually. 



BLOATERS 



The following is an abstract 4 of the method of preparing 

 the popular fish product known as bloater. 



Fresh herring are used and are pickled as soon as received, 1 bushel of 

 salt being used to 1 barrel of fish. After remaining in the pickle for from 

 two to three days they are removed, drained, and placed on sticks for 

 smoking. In order to "bloat," the herring must be thoroughly moist. After 

 they have commenced to dry in the smokehouse, the heat must be increased. 

 If they hang for from ten to twelve hours without heat, they will not 

 "bloat." The smoking continues for from two and one-half to six days, 

 when the fish are usually sufficiently cured. Bloaters will keep but a short 

 time, unless put in cold storage. 



KIPPERED HERRING 



To kipper herring, the fish are cleaned and salted like the 

 bloaters, except that they are not kept in pickle so long. They 



'Bull. U. S. Fish Comm. (1898), 18, 486. 



