MB. C. STACY- WATSON ON THE HERRING. 589 
Pentland Firth, called the Scrabster lishing, between the 1st of 
January and end of March, Herrings are being caught; in the 
early part of the lishing they are of a large size, whilst during the 
latter part a smaller fish has taken the place of the others. 
Another and different school visits these same waters about the 
15th of May, this is called the summer fishing. The bottom is 
rocky, and the influence of the Gulf Stream is perceptible in these 
waters, producing a ulentiful supply of Crustacea, to which is 
attributed the line (quality of these Herrings. The spawning takes 
place in J une and J uly. 
Coming round to the east coast from two to twelve miles off 
shore at Wick, during the same period of winter, a precisely 
similar Herring to that caught off Scrabster is found, and it is well 
to note that here also the bottom is rocky, Crustacea plentiful, and 
the temperature favourable. During the summer fishing, which 
begins here in June, and lasts until the 1st of September, a good 
equality large fish is found, rich in fat and of good tlavour. The 
spawning begins in July, and continues throughout August; 
during this period no food is found in the stomachs of the fish. 
Opinions vary as to the time the Herring developes milt and 
roe, but it is believed they shed their spawn after eighteen months 
of age. Off the coast of Aberdeenshire, viz., the Fraserburgh, 
Peterhead, and Aberdeen fishings, a fine Herring, somewhat larger 
than those further south, visits the grounds ; here the waters are 
deep, with rapid tides and a favourable temperature of 54 to 55 
Fahr., but in the upper reaches of the Moray Firth the fish 
are smaller. On the Wick, Fraserburgh, Peterhead, and Aberdeen 
fishing grounds excellent fishings are frequently experienced 
simultaneously, the fish in the shallower waters and soft bottom 
being of an inferior quality and small, whilst those found in the 
deeper waters and rapid currents are larger, stronger, and firmer 
fleshed. The quantity and quality of the food is influenced by 
the temperature of the water, and the quality and condition of the 
fish are affected by the food. Animalcules, Crustacea, spawn, and 
even the young of their own species have been found in their 
stomachs, but we have no certain knowledge of what constitutes 
their favourite food. 
You will doubtless begin to wish to get closer home, we 
will, therefore, come at once to the Herrings which our hardy 
VOL. v. 
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