MAINE SARDINE INDUSTRY. 107 
SPICED HERRING. 
-Spiced herring (Gewiirzhering) are prepared in Germany in the manner above 
described, with the addition of spices mixed with the salt. The spices commonly 
used consist of 1 part of Spanish pepper, 5 parts of white pepper, 4 parts of cloves, 
23 parts of ginger, an equal quantity of mustard, and a particle of mace and of Spanish 
marjoram, with a few bay leaves scattered between the layers. 
Some years ago one of the sardine-packing companies built up an 
attractive trade in spiced herring. Although the supply of fish for 
this product was not as uniform as could be desired, as many as 
5,000 cases were prepared and sold in one season. The scarcity of 
fish made it difficult to supply the demands during the next season. 
The trade in spiced herring was finally ruined by unscrupulous can- 
ners, who packed salt herring in round cans and misbranded the 
product as spiced herring. It should not be difficult to create a new 
demand for this product. 
RCLLMOPS, HERINGSROULADE, ROLLHERING, BISMARCKHERING. 
These names are applied to whole or halves of herring which are 
rolled up with a highly seasoned fillmg and bound together with 
twine or held together by little wooden skewers, packed in wooden 
boxes, and a sauce poured over them. For the most part salt herring 
are used in their production. The methods for their preparation 
are given by Viktorin(85) as follows: 
1. Fine, large salted herring are washed, the heads are cut off, the bodies split, the 
bones taken out, and the skins taken off. They are then placed in fresh water for 24 
hours. The inside of the herring, now clean, is rubbed with onion sprinkled with 
pepper and rolled up from tail to head. These roils (Rouladen) are then cut into two 
or four cross sections and laid for 8 to 14 days in vinegar which has been boiled and 
allowed to cool. 
2. The heads, tails, and entrails of salted herring being removed, they are washed 
well and allowed to remain in water for 24 hours. The fish are cut along the belly, laid 
out back down and pressed out flat, the backbone and ribs are completely and easily 
removed if a hot iron or cloth dipped in hot water is laid on the backs. Upon each 
herring there is placed a slice of cucumber, several small onions (or a larger one cut 
up), Some Spanish peppers, and a little piece of lemon. It is then rolled up from 
head to tail with the skin out and tied with a thread. Prepared in this manner the 
fish are placed in pure wine vinegar for two days. After the expiration of this time the 
rolls (Rouladen) are packed symmetrically in boxes and a sauce is poured over them 
made as follows: For 100 herring, the roe of three is mixed with vinegar to form a 
mush which is forced through a sieve. Two and one-half liters (approximately quarts) 
of pure wine vinegar is heated with some tarragon, lavender, bay leaves, and Spanish 
peppers. The mush of roe, with 100 grams of sugar, is then added, the whole thor- 
oughly mixed, and when cold it is poured over the herring laid in the box. 
The herring are put in water for 24 hours, changing the water occasionally. They 
are boned and prepared in the same way as ‘‘Appetitsild,’’ except they are not skinned. 
The strips are laid on the table with the skin side down. The upper surface is strewn 
with small cubes of gherkin and onion mixed with pepper and mustard. Roll up the 
pieces and fasten with a skewer or thorn. Asa pickle use a good vinegar, which may 
be treated with tarragon. 
