HERRING FISHERIES OF ENGLAND, SCOTLAND, AND HOLLAND. 
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holding 4 to 6 dozen, and are sold at good prices throughout the United Kingdom. 
They have longer life than bloaters, will easily keep for three to five days, and in 
cool weather a fortnight, but they should be eaten as soon as possible. 
WHITE-CURED HERRING. 
Under this name are officially recognized the herring brine-salted and packed in 
barrels and half barrels. Such fish are more extensively prepared than all others 
combined, and give to the English and Scotch herring trades the importance they 
have attained. 
Various grades of herring are recognized by the salt-herring trade. These 
grades are sharply distinguished and are usually indicated on the outside of the 
barrel by a brand. Branding is more generally practiced in Scotland than elsewhere. 
The grades of salt herring in England are “ mattie,” “mat full,” “full,” and 
‘ ‘ spent ” or ‘ ‘ sliotten. ” ‘ ‘ Matties ” are the smallest herring, 8 J to 9 J inches long, with 
undeveloped reproductive organs; “mat fulls” are fish to 10^ inches long, with 
the ovaries and spermaries left in; “fulls” are fish 10J inches or more in length, 
with roe or milt; and “spent” fish are at least 1 0 r inches long, with eggs or milt 
discharged. 
The grades as recognized in Scotland are “mattie,” “mat full,” “full,” “large 
full,” and “spent,” and several other minor grades. The word “mattie” originally 
meant a maiden herring, “mattie” being the terminology of the east coast and 
“matje” of the west coast. “Matje” still retains the original meaning, the herring 
so designated being caught in May and June; all such fish when salted are now 
sent to Russia. “Mattie,” however, represents a small herring, full of either roe 
or milt, or even spent. The official requirements of the herring of the various 
grades are as follows: “Mattie,” not less than 9 inches long; “mat full,” not less 
than 9:[- inches long, with roe or milt well developed and clearly seen at throat; 
“full,” not less than 10 J f inches long, with roe or milt; “large full,” not less than 
11J inches long, with roe or milt; “spent,” not less than 10^ inches long, without 
roe -or milt. 
The lengths of salted herring specified under the different grades apply to the 
fish after shrinking, and are measured from the end of the snout to the end of the 
compressed tail fin. Special measuring sticks or gages are employed by the fishery 
officers. 
The continental markets require fish that are gilled and gutted but not split. 
Herring are gutted through the gill cavity, the heart, liver, and reproductive organs 
being left in situ , but the greater part of the stomach and intestines being removed. 
Gutting is done as soon as the fish are landed, by a crew of three women, two 
of whom do the gutting while the third first “rouses” the fish (i. e., stirs them by 
hand in “rousing” tubs of water to remove dirt, blood, etc.) and then packs them 
in barrels with the proper amount of salt. In gutting, a small knife is inserted 
through the isthmus and, with the forefinger or thumb, draws out the viscera. The 
roes and spermaries are always left in, as they are considered food delicacies and, 
in addition, give the fish a fat or plump appearance. Sometimes the roes are so 
large that in packing they rupture the abdominal wall. Although excellent fish, 
they can not, in this condition, be sold as the best grade. 
