REGULATIONS, FISH INSPECTION ACT, 1914 193 



of a gallon imperial measure, or twenty-two gallons imperial measure and 

 eleven gallons imperial measure respectively. 



Method os Curing, Packing, Etc., of Herring in the Scottish Style Neces- 

 sary TO Secure the Brand 



3. The herring must be perfectly fresh, bright and firm, and should not be 

 allowed to be exposed to sun or rain. 



*4. The gills and gut must be taken clean away with a sharp narrow-bladed 

 knife, by cutting just below the two upper fins, leaving the roe or milt in the 

 fish. 



The herring should be separated into three grades during the process of gut- 

 ting, and be known as " Large Full," " Full," and " Medium Full." 



5. " Large Full " shall consist of herring not more than 13 inches and not less 

 than 11 5^ inches in length from the point of the nose to the tip of the tail, and 

 showing the roe or milt at the throat when the gut has been extracted. 



"Full" shall consist of herring under llj4 inches but not less than 10% 

 inches in length, from the point of the nose to the tip of the tail, showing the 

 roe or milt at the throat when the gut has been extracted. 



" Medium Full " shall consist of herring under 1054 inches, but not less than 

 954 inches in length from the point of the nose to the tip of the tail, and show- 

 ing the roe or milt at the -throat when the gut has been extracted. 



6. The gutted fish shall be placed in a tub or other suitable receptacle, each 

 grade separately, and thoroughly turned over in, and mixed with salt. 



7. When properly roused the herring shall be lifted from the rousing tub, 

 allowing as much as possible of the rousing salt to stick to each fish, and 

 packed in tiers in a barrel or half-barrel. The fish shall be laid back down, 

 and kept close together, three herring being used to stretch across the tier, one 

 at each side with their heads to the staves, and one in the centre; in packing 

 Grade 1 into- half-barrels, two herring may be used to stretch across the tier. 

 When the tier has been completed two herring shall be placed on their sides, 

 over the heads of the herring in the tier, with their tails crossed and their backs 

 next to the staves. In packing Large Fulls into half-barrels one herring may 

 be placed over the heads of those in the tier. The whole tier shall then be 

 salted, and the next tier packed transversely to the one below it, and so on until 

 the barrel is packed full, each tier being salted separately. The gutting and 

 packing should take place at the same time, and shall be completed within 

 twenty-four hours after the fish have been taken from the nets. 



8. The quantity of salt which may be used in packing varies according to the 

 size and condition of the fish. A safeguard is to evenly scatter as much salt 

 on eaeh tier as will almost cover the bellies of the fish in the tier. Large Fulls 

 getting a little more than Fulls, and Medium Fulls a little less. 



9. On the outside of the bottom of every barrel and half-barrel about to be 

 filled, there shall be legibly written with a lead pencil, at the time of packing, 

 the class of fish and the date of curing as for example; 



FULL MEDIUM FULL 



Aug. 10 Sept. 3 



10. On the third day after the original packing the salt will be found to have 

 dissolved a little and, provided the barrel is not leaky, pickle seen almost up to 

 the top tier. The herring will also be found to have sunk, two or three inches 

 in the barrel. On this day, therefore, the space left by the sinking of the her- 



