2 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
bait for the cod and haddock fisherman. The packers generally receive from $3 to $4.50 per barrel 
for United States shore herring, and there is generally not enough to supply the demand. The 
foreign herrings are consumed principally by foreigners, and sell at from $8 to $14 per barrel. 
The quantities of pickled herring imported into the United States in 1900 from 
the countries stated were as follows: 
Countries. 
Smoked. 
Pickled. 
Pounds. 
Value. 
Pounds. 
Value. 
United Kingdom 
299,323 
69,123 
§12,043 
3, 661 
8, 960, 272 
12,191,397 
§375, 586 
674, 665 
Holland 
THE ENGLISH AND SCOTCH HERRING FISHERIES. 
GENERAL NOTES. 
Grimsby and Yarmouth, the important English fishing centers on the shore of 
the North Sea, are extensively engaged in the herring fishery. At Grimsby the 
herring fishery is overshadowed by the beam-trawl fishery for bottom fish, but at 
Yarmouth the herring fishery predominates. The great herring markets of Scotland 
are Aberdeen, Fraserborough, and Peterhead, also on the North Sea. While these 
notes are based primarily on visits to Yarmouth and Aberdeen, supplementary 
information was gathered in London, Edinburgh, and other places. Although the 
same general methods are adopted in the herring industry in different parts of 
each country, it must be remembered that the accompanying notes are especially 
applicable to the particular places mentioned. 
The principal fishing season at Yarmouth is from some time in October to the 
last of December. A few fish are caught earlier in special nets; these are small, 
well-flavored fish known as “longshore herring,” and are for local consumption. 
There is also a spring fishery, involving most of the month of March and lasting five 
or six weeks. The fish then caught are small and poor, and are used for bait in the 
line fisheries. 
The Yarmouth herring fishing is carried on with sailing vessels called luggers, 
and also by steamers. The use of the latter is increasing, 50 to 70 being operated in 
1900. The crew of each kind of vessel consists of 11 men. Each vessel carries 200 
gill nets, 30 yards long, 20 yards (or 260 meshes) deep, and costing £2 apiece. The 
number of meshes to a yard is from 28 to 31, the average size of mesh, bar measure, 
being equal to a shilling. The nets are cotton, machine-made, and, with proper 
care, may last seven years. They are first tanned with a solution of hot “kutch” 
or catechu from Burma, which is said to be better for this purpose than tan bark. 
After drying they are thoroughly soaked in linseed oil, and again dried by spreading- 
on the ground. Oiling is done only once, but soaking in the astringent solution is 
repeated from time to time. 
The entire complement of nets is shot at one time, the nets being tied together. 
A duplicate set of nets is held in reserve. The water is thick for 15 or 20 miles off 
Yarmouth, and fishing may be done at any hour of the day or night, but the best 
times are about sunrise and sunset. The herring do not remain long in the nets 
unless storms prevent hauling. Some vessels run fish in fresh, others dry-salt their 
