180 



Appendices to Thirty-first Annual Report 



there was an excellent demand for the cured article, and prices for 

 same ruled high. Throughout the quality was good, and in no past 

 season was there such a large portion of the catch cured as matjes, 

 chiefly for the Russian market. These consisted of young, well- 

 developed fish, with no milt or roe, and great care has to be given to 

 the cure. Wherever possible, the best Cheshire salt only is used, and 

 in such sparing quantities that by the second day it is all dissolved. 

 To ensure that the brine is a certain strength, testers are freely used, 

 and if it is found to be below the desired strength the deficiency is recti- 

 fied so that the fish may arrive at their destination in good condition. 



The district white fisheries, on which so many of the local fishermen 

 wholly depend, were less productive than in the preceding year, which 

 is accounted for by the partial failure of the haddock fishing all over 

 the district. Fishermen and others intimately acquainted with the 

 district attribute the failure to the absence of the organisms on which 

 the haddock subsists. Fair success was obtained at great line fishing 

 during the spring months. Large quantities of saithe and cod were 

 brought in by the herring fleet, and although the value of the white 

 fish exhibits a considerable decrease, the quantity of all kinds accounted 

 for is about the same as in the preceding year. 



Rapid progress is being made with the development of the herring 

 fishing industry in Orkney district. Ten additional curing stations 

 were constructed by the beginning of May, and at the close of the year 

 others were in course of construction. The largest of these cost from 

 £600 to £1200. Stronsay continues to be the most convenient centre 

 to fish from, and occasionally more boats came to it than could be 

 accommodated. To meet this, arrangements are being made to extend 

 the existing piers, and to deepen the channel, at an estimated cost of 

 £20,000. Being situated midway between the Aberdeenshire coast 

 and Shetland, the number of arrivals varies to a greater extent than 

 elsewhere. At no period of the season had the fleet far to go to sea, 

 and the catch was landed in good condition. Contrasted with the 

 preceding year, there was an increase in the catch of 40,844 crans and 

 of £84,556 in value. The number of steam vessels engaged varied 

 from 100 to 300, sail 60 to 100, and motor 4 to 6. 



Of the season's catch, 187,200 barrels were cured for exportation, 

 and 4535 crans freshed to Hamburg, this being the first occasion on 

 which herrings were exported from Orkney in a fresh condition. In 

 the early part of the season a much larg^er portion of the catoh than 

 ordinarily was exported as matjes. The herrings caught on the Orkney 

 grounds differ from those caught in Shetland waters. In general, they 

 are a shorter fish, and develop the milt and roe at an earlier stage, 

 after which they cannot be placed on the market as Matjes. In 

 other respects they are equally good, and usually sell to the best 

 advantage in the German markets. 



The district white fisheries vary little annually, and were engaged in 

 with ordinary success. In the quantity of cod landed in a partially- 

 cured state by Faroe sail vessels and trawlers there was a considerable 

 decrease, which is accounted for by the increased demand for this class 

 of fish at Aberdeen and English ports. Previous to and for a number 

 of years after the advent of trawling, cod and ling cured for exportation 

 and home use were all sun-dried. This branch of the industry has 

 within recent years developed to such an extraordinary extent that 

 large drying-houses, heated with coke fires, have come into general 

 use. The first of these were erected in Orkney, and Faroe sail vessels, 

 Dutch, English, and Scottish trawlers returning from more northerly 

 waters, made Kirkwall and other places in Orkney their point of call for 

 disposal of partially-cured cod fish, 



