PUTCH MODE OF CURING HERRINGS. J*j| 



'ass when they are full) the crew begin to gyp the fish, that 

 is, to cut out the gill, which is followed by the float or swim, 

 and divide the larjje jugular or spiral vein with a knife at 

 the same time, endeavouring to waste as little of the blood as 

 possible; — at this work the men are so expert, that some 

 will gyp fifty in a minute. 



Immediately after they are gypped, they are put into bar- Salting, 

 rels, commencing with a layer of salt at the bottom, then a 

 tier of fish, each side by side, back downward?, the tail of one 

 touching the head of the other, next a layer of salt, and so 

 alternately until the barrel is filled : — they are thus left, and 

 the blood which issues from the fish, by dissolving the s^lt, 

 forms a pickle infinitely superior to any other that can be 

 made. The herrings thus drained of their blood occupy 

 less space, and the whole consequently sinks about one third 

 down the barrel, but this sinking is at an end in about three 

 or four days. 



When these operations are being performed, the sea is often Precautions 



running: mountains high; and it is not therefore to be sup- a S ainst ' os * of 



, ! , . i ,, ! • pickle from 



posed, that the barrels are so well coopered as not sometimes leaking. 



to allow the pickle to leak out; and in order to preserve the 



fish from being spoiled,-' which would otherwise happen in 



such cases, some of the gills and entrails are always put by 



in barrels with salt, in the same manner as the herrings, 



and yield a pickle of the same quality ; with this pickle 



those barrels which have leaked are replenished, and the fish 



sustains no injury. Every operation is performed in the Fish kept in 



shade, into which the fish are immediately conveyed on their ties * 



being hauled on board. Each day's fishing is kept separate each day's se- 



with the greatest care. The salt used is mixed, and of three parate. 



different sorts, viz. English, St. Ubes, and Alicant, and Salt use(i - 



each barrel marked with the day of the month on it on 



which it was filled. 



The advantages of gypping the herrings are, that the Advantages of 

 blood, which issues in consequence of the operation from k r ypp in g* 

 the fish, yields a natural pickle, and improves the flavour; 

 whereas, if left in the fish, it becomes coagulated at the 

 back-bone, and forms the first cause of decay. The mixture 

 of blood and salt operated upon by the extreme heat of the , 



weather during the summer fisheries produces a fermenta- 

 tion 



