of the Fishery Board for Scotland. 



163 



A. Mediterranean Group. 



1. Spain and Portugal. — In Portugal there is no demand for Scotch- 

 cured herrings ; attempts at their introduction have proved unremunerative. 

 Codfish are largely used, chiefly Newfoundland and Norwegian. 



In Spain information was received from Madrid, Coruna, Bilbao, 

 Cadiz, Malaga, Carthagena, Aguilas, Almiera, Adia, Marbella, Granada, 

 and from the dependency of Teneriffe. The general result of the inquiries 

 is that cured herrings are little used in Spain, Scotch herrings being practi- 

 cally unknown, and not likely to be a success, because (1) there is a 

 general preference for other fish, especially dried cod, (2) such demand as 

 there is, is met by cheap local supplies, (3) there is an import duty on 

 foreign fish of £1, 8s. Od. per ton of 1000 kilos. Several Consuls point to 

 the superiority of Scotch-cured herring, and suggest that small consign- 

 ments might be sent on trial. 



2. Italy. — Italian Reports were received from Cagliari, Genoa, Naples, 

 Florence and Palermo. The Reports from Italy are of much interest, and 

 serve to show (what will be conspicuously evident when discussing the Re- 

 ports from Germany and Russia) how important is the attention to such 

 details as packing, appearance of fish, &c. At Genoa, the Consul points 

 out that the fish which sell are English or French cured Labrador codfish, 

 Norwegian stockfish, Cornish pilchards and Yarmouth bloaters ; and 

 that Scotch herrings have failed to please, and are not likely to please 

 until the curing is varied. He is told there might be a market for Scotch 

 herrings pickled in brine, if carefully prepared and brought to market in 

 a nice looking, attractive condition ; the Italians being ' an artistic 

 'people and like things not only to be good but to look pretty.' The 

 Consul at Naples says the cure of Scotch herrings does not suit the 

 market there, since they ' are as a rule over-smoked ; ' while Yarmouth 

 herrings are the only ones suited for the consumer. At Florence herrings 

 from Yarmouth, Holland and Norway, are used, but very few Scotch. 

 To enable Scotch herrings to compete, it is said ' they should be packed 

 'in small barrels, carefully selected for uniformity of size, care being 

 'taken that they be not too salt.' At Ancona and Venice, also, Yar- 

 mouth herrings are almost the only ones imported, and stress is laid on 

 their being ' large, full, slightly smoked, bright, silvery fish,' packed in 

 barrels of about 165 lbs. each. These have driven the Scotch and 

 Norwegian herrings from the markets. From these Reports it appears 

 that the demand for pickled herrings in Italy is not large ; and that to 

 make a market, great attention must be paid to details of selection, 

 appearance, and cure. 



3. In Greece the demand for cured herrings seems to be large. The 

 Consul at Corfu states that Scottish-cured herrings, ' which is the only 

 ' sort of fish largely consumed in the Ionian Islands/ are imported yearly 

 in large quantity ; but from the great competition of the Yarmouth 

 shippers the market is overstocked, and at the end of the season several 

 hundred barrels have to be thrown into the sea. The Consul at the 

 Piraeus believes 4 that Greece presents a fair field for competition in the 

 ' dry fish trade ; ' and it is suggested that a central depot might be 

 established to supply the Greek markets, under the charge of a person 

 from England. 



4. Servia. — The cured herrings at present imported come from Ham- 

 burg and Bremen, but cannot compare with the Scotch-cured herrings. 

 Sample consignments are recommended, and a list of dealers is given. 



5. Montenegro. — The demand for fish is small ; local supplies are more 

 than sufficient. 



