342
'
THE SEAS
application of salt.
Dehydration or drying in a scientic
manner has recently been introduced in Germany.
'
In the case of salting the cleaned sh are packed in barrels
in salt; after they haVe settled the resulting liquor is run off,
and a few more layers of sh and salt are placed on
,
Smoking is a combination of salting and drying, and
upon the degree of either process the avour of the cured
sh“ depends.
When being smoked the sh are hung up
in special smoking houses.
The smoke is produced by
burning sawdust, which only smoulders and gives o dense
volumes of smoke.
Hard woods are best for the process,'
because soft woods contain oils and resins which vaporize
-
and impart a taste to the sh.
For this reason oak, hickory,
and mahogany, among othèrsare used.
Red herrings, bloaters and kippers, are all smoked
herring, the only dierence being that the degree of salting
or smoking varies for each kind.
Of the three the'rèd herring is the most stronglysalted.
They are thoroughly buried in salt for at least ve days
in large tanks and are then hung up in the smoke houses
.
,where they remain about ten days.
The sh are not
cut open' m0re than is ”just necesSary for cleaning.
By
remaining so long :in the smoke houses they become
.
‘.‘ Cured ”
by the antiæptic vapours arising from the burning
sawdust.
By this means they aret for sending to the
Mediterranean arid' warm countries where less thoroughly
_
cured sh would not keep.
i
.
'
-
The bleater is much the same as a red herring except that '
the salting is mildéi‘, and the smoking merely for a long
_
enough time to dry the sh and not to cure.
They are only
immersed in brine for a couple' of hours and then Smoked
_
foranight.Ï
"
A kippered herring' is split down the back
then
‘
immersed for a. short time;
'
half an hour to an hour
'
THE SEAS
application of salt.
Dehydration or drying in a scientic
manner has recently been introduced in Germany.
'
In the case of salting the cleaned sh are packed in barrels
in salt; after they haVe settled the resulting liquor is run off,
and a few more layers of sh and salt are placed on
,
Smoking is a combination of salting and drying, and
upon the degree of either process the avour of the cured
sh“ depends.
When being smoked the sh are hung up
in special smoking houses.
The smoke is produced by
burning sawdust, which only smoulders and gives o dense
volumes of smoke.
Hard woods are best for the process,'
because soft woods contain oils and resins which vaporize
-
and impart a taste to the sh.
For this reason oak, hickory,
and mahogany, among othèrsare used.
Red herrings, bloaters and kippers, are all smoked
herring, the only dierence being that the degree of salting
or smoking varies for each kind.
Of the three the'rèd herring is the most stronglysalted.
They are thoroughly buried in salt for at least ve days
in large tanks and are then hung up in the smoke houses
.
,where they remain about ten days.
The sh are not
cut open' m0re than is ”just necesSary for cleaning.
By
remaining so long :in the smoke houses they become
.
‘.‘ Cured ”
by the antiæptic vapours arising from the burning
sawdust.
By this means they aret for sending to the
Mediterranean arid' warm countries where less thoroughly
_
cured sh would not keep.
i
.
'
-
The bleater is much the same as a red herring except that '
the salting is mildéi‘, and the smoking merely for a long
_
enough time to dry the sh and not to cure.
They are only
immersed in brine for a couple' of hours and then Smoked
_
foranight.Ï
"
A kippered herring' is split down the back
then
‘
immersed for a. short time;
'
half an hour to an hour