CLUPEID^. 229 



Dunn (Land and Water, Nov. 18th, 1882), a fish-curer here found there was a 

 demand in the Mediterranean fish markets for bright salted pilchards. He 

 first thought the matter out and then cured several tons of pilchards by 

 throwing them, with salt, into barrels and allowing the brine to rise over them. 

 After keeping them steeped for some weeks they were washed, packed, and 

 pressed into clean barrels, just as was formerly done to the old-fashioned 

 funiadoes. On their being put on the market it was at once seen they were 

 the article wanted, for these fish, instead of having the dirty yellow hue of the 

 fumade, had the desired bright and clean silvery colour, hence they have been 

 in demand ever since. The fish-curer in question took out no patent rights, but 

 allowed all to use his discovery, so much so that for some seasons past not less 

 than 1000 hogsheads of fish yearly have been shipped for the Mediterranean 

 from Mevagissey alone. The barrels first used have been superseded by large 

 steeping vats, one of which here will hold over 500,000 fish. Since the business 

 in question has been progressing, it has been discovered that the Spaniards cure 

 sardines much after the same manner. 



Fumadoes * are thus prepared, a layer of salt is first placed on the floor, 

 then a layer of fish, and so on up to from 3 to 5 feet high — the outermost row 

 of fish having their heads out and slightly turned up, and the inner rows at 

 right angles to them. French or Spanish salt, being of a coarser grain than 

 English, is preferred. The bulk remains thus about a month, and the oil as well 

 as the brine which drains from them is collected into a receiver. They are now 

 cleaned, the dry salt is removed by a seive, they are subsequently washed, and 

 packed in regular order in fifty gallon casks, the fishes' tails being directed to 

 the centre. Pressure is now made by means of levers to which weights are 

 hung, the casks being refilled and pressed three times during nine days. A 

 hogshead should weigh 476 lb., while the number of fish in each cask varies 

 from 2500 to 3000. All fish under 8 inches in length are excluded (Fox). 



Sardines are prepared at Mevagissey as follows : — Immediately the fish are 

 landed they are taken to the factory and cleaned, then the washer arranges them 

 in light trays, head downwards, to drain and dry. They are next boiled, then 

 packed in tin boxes, which are filled up with the best olive oil and subsequently 

 soldered down. These tins are again boiled, and the fish are ready for the 

 market. An experiment made to smoke them like herrings failed, as the weight 

 of the body caused the fish to give way and fall into the fire. 



The pilchard fishery in Ireland in the 17th century brought in from the 

 French and Hollanders in some years £15,000 or even £20,000 as observed by the 

 Earl of Cork in 1631. Smith in his History of Cork, 1750, refers to the 

 pilchards having left Bantry, due to which the town had fallen into decay. " The 

 fishery began about St. James's day, or the first dark day in July : for the first 

 three months the fish were large, fat and full of oil, and were saved with difficulty, 

 being darker and worse coloured than those taken in the winter months and less 

 prized in foreign markets ; notwithstanding which they afforded more profit 

 having a much greater quantity of oil than those taken in the fishery held to 

 the end of the year." 



As food. — These fish are much esteemed in Cornwall eaten fresh. Halliwell 

 mentions a Cornwall dish as starry-gazy-pie, being one made of pilchards and 

 leeks, the heads of the fish appearing through the crust as if they were studying 

 the stars. The chief market for cured pilchards is Italy, where there is a great 

 demand both before and during Lent. 



Uses. — As bait pilchards are found to be more attractive than herrings, 

 probably due to the large amount of oil which exudes from them. Pilchard oil 

 possesses a more greasy nature than that of other fishes, so is considered excellent 

 for coarse painting, and used to be in vogue for lamps in Cornwall. It is also 

 employed by curriers in preparing leather. This oil was one of the chief items 

 calculated upon towards defraying curing charges, and although its value has 



* The name indicates that these fish were formerly smoked. Borlase, in 1758, observed 

 " fuming them being for many years laid aside." 



