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CHAPTER 11. 



THE HERRING FISHERY. 



The British herring fishery — The Scotch fishery and take of fish— Mode of 

 curing — Statistics of export — Definition of official brands — Statistics of 

 the Norfolk fishery — Description of drift and other nets — Kippered 

 herrings — The Dutch fishery — The French fishery — The Norway fishery — 

 The Nortli American fishery. 



Of almost equal importance to that of the cod is the 

 herring fishery, which supports and gives employment to 

 many thousand of persons. Herrings (Cbipea harengus), 

 when in prime condition, form a cheap, delicate, and 

 nutritious article of food, and when promptly and efficiently 

 cured, become valuable as provision. But their value in 

 this respect must necessarily depend entirely on the quality 

 of the fish when caught, and on the degree of promptitude 

 and care which may be exercised in curing them. 



The common herring, which is so abundant in all 

 markets, is taken generally on the coast of Europe, from 

 the extremity of Scandinavia as far as Normandy, and 

 sometimes even lower down, but never so low as the Bay of 

 Biscay. Swedes, Norwegians, Russians, Danes, Germans, 

 Dutch, English, Scotch, Irish, and French, all take part in 

 the herring fishery. The number of men employed in 

 Great Britain is about 100,000, and that of vessels 3000— 



