of the Fishery Board for Scotland. 



xliii 



proved a most lucrative business. The transition from "freshing" to 

 " klondyking " was therefore an easy process, and now it is in common 

 use among those engaged in the industry. In Shetland it has been 

 carried on for several years, and during 1911 one firm kept two 

 steamers running constantly to Hamburg, each vessel making one 

 trip a week and carrying cured herrings in addition to those iced, 

 thus obviating the necessity of sending the greater part of the 

 former coastwise to Leith. While a tariff of 6s. per cwt. is imposed on 

 tinned fish sent to Germany, fresh or iced herrings are admitted free 

 of duty. 



The general features of the season were (1) the big catches of early 

 and immature fish, for which low prices were obtained ; (2) the great 

 heat prevailing during the summer ; and (3) the unsettled state of the 

 foreign markets in May and June. A large quantity of herrings was 

 also taken in the North Sea by otter trawlers, but the fish were more 

 suitable for tinning than curing in pickle. This question is referred 

 to elsewhere in the report. 



On the East Coast the districts contributing most largely to the 

 returns were Peterhead (286,821 barrels), Fraserburgh (271,815), 

 Wick (226,321), and Eyemouth (171,323). 



The West Coast returns exhibit a further decline, the cure being 

 11,000 barrels less than in the preceding year. The loch fishing was 

 again a comparative failure, the Stornoway results showed no change, 

 while Barra yielded disappointing results, showing a decrease of 15,000 

 barrels as compared with the figures for 1910. Glasgow district 

 returns showed no appreciable change. 



Kippering and other forms of preserving herrings depend greatly 

 on the prices ruling for fresh fish ; if they are high the fish are cured 

 in pickle and realise better prices in that form, while if they are low 

 or moderate it pays to kipper or tin them, or convert them into bloaters. 

 Last year 172,043* barrels of herrings were kippered — the prices for 

 " green " fish being above the average — and thus reducing the figures 

 as compared with those for 1910 by 13,591 barrels. The chief 

 kippering centres are Eyemouth district (50,000 barrels), Peterhead 

 (27,893), Aberdeen (19,827), Fraserburgh (17,633, Glasgow (14,083), 

 and Stornoway (11,162). The kippers when ready are packed in 

 boxes containing from 14 to 16 lbs. weight, and last year the demand 

 and prices received were considered very satisfactory. 



The converting of herrings into bloaters or reds is not carried on 

 to the same extent as formerly, the figures for 1911 showing a falling 

 off of fully 3200 barrels. The industry is now confined very largely 

 to Eyemouth and Leith districts. 



Tinning returns show a great improvement from 1910, the figures 

 having risen 17 per cent. Both fresh and kippered herrings are 

 treated in this way, being packed in tins holding from one to two lbs. 

 weight. In some cases the fresh herrings are put up with tomato 

 sauce ; the tins are then soldered and placed in an oven or bath and 

 cooked for a certain time. After being taken out the tins are pricked 

 to allow the compressed air to escape and soldered up again 

 immediately. The principal centres of this branch of the industry are 

 Aberdeen (33,255 barrels) and Fraserburgh (13,791 barrels). 



* Kippers, bloaters, or "reds" and tinned herrings are given in barrels, although they 

 are not put up in barrels but in boxes and tins. 



