f 



of the Fish&^y Board for Scotland. xxxvii 



Of the total cure nearly 88 per cent, was gutted and pickled in 

 barrels, the remainder being either converted into " reds," kippered, 

 or tinned. The three latter are given in barrels in order to arrive at 

 a total. 



As regards pickled herrings, all the conditions were favourable, 

 with the result that a most successful season was experienced by all 

 concerned. The quality of the catch was good throughout, the 

 weather was temperate, and the demand appeared to be inexhaustible. 

 Consequently the price paid for the fresh as well as the cured fish 

 was much above the average, that for the former showing an advance 

 on that obtained in 1911 of 4s. 8d. per cran, while that for the cured 

 fish advanced 8s. 4d. per barrel. At the close of the year the stock 

 was practically cleared out. The comparatively high price of meat in 

 Germany and the opening up of new markets in Siberia were largely 

 accountable for these results. 



On the East Coast proper, the districts contributing most largely to 

 the returns were Fraserburgh (239.746 barrels), Peterhead (237,852), 

 Wick (210,223), Eyemouth (82,405), and Aberdeen (80,861). The 

 revival of the industry at Wick is noteworthy and gratifying, and 

 there are distinct signs that it may yet regain the very high place it 

 once occupied. 



The contributions of Orkney and Shetland districts have already 

 been referred to. 



On the West Coast, three districts contributed almost the whole of 

 the total, these being Stornoway (97,466 barrels), Greenock (31,599), 

 and Barra (20,490). 



The minor industries of kippering and tinning are largely dependent 

 for their success on the price of the fresh fish — as when the price is 

 high fewer herrings are purchased by, and indeed, available to the 

 kipperers. The principal kippering centre on the East Coast is 

 Eyemouth district, and on the West Coast Glasgow and Stornoway 

 contribute practically the whole of the returns. 



Tinning showed a slight advance on the previous year's figures, the 

 principal centres of which are Aberdeen and Fraserburgh. Both 

 fresh and kippered herrings are packed in tins holding from one to 

 two lbs. In some cases the former are put up with tomato sauce ; 

 the tins are then soldered and placed in an oven or bath and cooked. 

 After being taken out the tins are pricked to allow the compressed 

 air to escape and soldered up again at once. While a tariff of 6a. 

 per cwt. is imposed on tinned fish in Germany, fresh or iced herrings 

 are admitted free. 



The estimated value of the total herrings cured in 1912 (Appendix 

 E,No. IV.) was £2,781,131, or £390,149 more than in 1911. The 

 total is the highest on record, being £150,000 more than the next 

 highest, in 1907, while the price per barrel is also above any previous 

 return. 



The following table shows the amount realised for cured herrings 

 since 1898, and the average price per barrel obtained, viz. : — 



[Table. 



