The art of fishcuring / by "Viking." (R.J. Duthie, Fishery officer, Lerwick).

  • Viking
Date:
1911
Catalogue details

Licence: In copyright

Credit: The art of fishcuring / by "Viking." (R.J. Duthie, Fishery officer, Lerwick). Source: Wellcome Collection.

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    spreading out the herrings on a cellar floor, throwing salt over them, and turning them over with a wooden shovel, or by emptying them slowly from one vessel into another and throwing on salt all the time. “ Housing ” on a floor is to be preferred, however, as the work can be most thor- oughly done in this way. If the barrels have not already been prepared, the curer should now unhead as many as he is likelv to require, and either fill or thoroughly rinse them with water. If the barrels have previously been stored in a dry place, a good soaking is absolutely necessary. An old barrel or other good-sized vessel should be provided to hold the offal, Inch, by the way, should always be got rid of as quickly as possible after each day’s work is finished. If the her- rings are to be selected—and this should be done if they show much difference in size and condition—a basket, tub, or other vessel will have to be provided for each selection. The knife universally used for the gutting of herrings is a sharp-pointed, short-bladed knife with a fixed handle, which should be obtainable at any ironmonger’s shop. The extreme length of the blade is about 2\ inches, and the handle is about 4 inches. Scotch girls who are employed in the curing of herrings wrap cotton or linen rags round the thumb of (lie right hand and the thumb and at least the forefinger of the left hand; and this is a good plan for any novice to follow to lessen the risk of accidents. In gutting, take hold of the herring about the middle with the left hand, the thumb being over one side and the rest of the fingers over the other, and the throat of the fish exposed. Insert the knife through the gills, with the edge towards the operator; give the knife a sharp turn up- wards, and draw the right hand outwards over the herring’s head. If the operation has been entirely successful, the gills and stomach, etc., will have been completely removed; if it has not, a second movement will be necessary. Gentle pressure with the left hand assists the operation. In draw- ing out the intestines, however, care should be taken to draw the right hand outwards rather than upwards, as the latter movement is apt to tear the fish if they are tender. If the gutting is neatly and properly done, very little of the fish will have been removed—only the pectoral fins and upAvards to the gills. In an emergency herrings might be gutted without a knife, but the work would be sloAver and the results less satisfactory.
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