PRESERVATION OF FISHERY PRODUCTS FOR FOOD. 
449 
(17) Washing of herring . — As stated elsewhere, the washing of herring before curing is not 
practiced in Scotland, and so far as w'e can learn never has been. The Scotch curers witli whom we 
conversed on the subject were surprised to hear of herring in Canada being washed before curing. 
They could hardly believe such a practice i)ossible. To sliow what has been the practice in the 
Maritime Provinces in time past, we quote from the answer of Mr. Gordon, Pictou, to question No. 4, 
in 1869. He says : 
“It is the universal practice of Nova Scotia fishermen to steep the fish for iiours before salting 
down, and expose them to the action of the sun during the hottest period of the season until the 
water becomes warm, tinder the erroneous impression that they are thus benefited by the extraction 
of the blood. Under this treatment herring part with their scales and juice, and are deprived of that 
flavor peculiar to herring properly cured. Besides the body of the fish thus saturated with ivater is 
rendered tasteless, brittle, and short, and not calculated to turn out satisfactorily at the end of a long 
sea voyage. The Scotch curers take every precaution to keep the herring from contact with water 
before and after salting. Salt the fish in their blood and the salt will extract the blood.” 
Now, it must be quite clear to every man who realizes the importance of retaining intact ail those 
qualities of substance and flavor which render the herring so valuable as a wholesome and iileasant 
article of food, and which are so highly prized in Europe as already stated, that there could he no 
more effectual mode devised or adopted for the total destruction of all those qualities than the mode 
above described by Mr. Gordon. What would be thought of any man or body of men who should 
treat any kind of animal flesh, beef or pork for instance, in such a manner, and what would be 
thought of any one who would subject those articles of food to such treatment? Who would think 
of selling or buying meat so treated? Then, to cover up the damage done by the water soaking to the 
herring, inordinate quantities of salt are used, and this extracts any vestige of flavor the water may 
have left, and destroys all the nutritive qualities of the herring. 
Here we may be permitted to refer to another pernicious habit, already adverted to — the practice 
of putting brine on the newly packed herring, in addition to the salt in which they have been cured. 
This practice is highly objectionable, and is one also that effectually destroj^s the good qualities of 
the herring in flavor and substance. This practice may arise from the custom of putting herring 
down in large casks or vats, and then, after a time, repacking into the common tight herring barrel. 
Herring treated in this way can not be much better than those soaked for hours in warm wafer. 
The herring should be iiacked in tight herring barrels in the first instance, and fully salted, when 
the necessary quantity of pickle will be formed from the dissolution of the salt caused by the moisture 
in the fish. The addition of newly made pickle not only interferes with the curing process going on 
in the barrel, but, as already stated, as effectually destroys the natural qualities of the herring as 
soaking in water, or the action of the sun’s rays acting through the medium of water. We therefore 
consider that the practice of washing and soaking herring in water and of adding newly made pickle 
to newly packed herring should be strictly prohibited. 
Having already described the Scottish method of curing and packing herrings, and having 
expressed our opinion of that system as being entirely adapted to the curing of hei i ings on our Atlantic 
coasts, we feel convinced that its general adoption and its legal enforcement would, in a very short 
time, give Canadian herrings a very high standard and character in the markets in which they are now 
held in very low estimation. We have given this subject our best consideration, and so convinced are 
we of the vital importance of proper curing and protection from sun and rain, that we would again 
urge that every diligence and care be exercised in these respects, as well as to the quality, selection, 
and separation of the fish in the first instance. It is most desirable that the lish, especially during the 
hot season, should be handled and shifted as little as possible, as every time they are turned over they 
part with a portion of the scales and become softer and softer, more flabby, and less ready to absorb 
the salt. 
In the matter of packing pickled herrings for the purpose of repacking into small packages, very 
great care should be taken to have the fish of the best quality in every respect. In Holland and Scot- 
land, as we have shown, “fulls” and “crown fulls,” the highest brands, are taken for this purpose. 
The repacking should he done well and neatly and the kegs, as already stated, filled up with the brine 
from the large barrel out of which the fish has been taken. A slight sprinkling of salt on the bottom 
of the keg and the top tier of the herring should ho given. 
This branch of the business is worthy of the special consideration and elfort of all who may 
engage in the curing of herring. We know that in western Ontario there is now a demand for herring 
put up in small packages, especially in the rural districts. It can readily bo seen that in a country 
where there is so much beef and pork not many families will purchase whole barrels of herrings, while 
many would gladly purchase herrings in half-barrels, quarter-barrels, and the smaller packages. 
I'. C. I!., 1898—29 
