The method of wet salt-cur Read more [...]
In the late 19th century, Scotland became the world’s largest producer of salt herring. 90% was exported in wooden barrels to Eastern Europe, Russia, Scandinavia and Germany where the Scottish cure was highly esteemed. The curing method handed down through generations as the best way of preserving highly perishable herring. The pickling method the Scots curers perfected was a major factor in its success.
There are fewer retail outlets today as the technique is dying out and herring is scooped up in factory ships to make animal feed. The herring itself is not in danger – if and when it is, it will be these ships doing the damage and not the fishermen’s share.
Blyd’O’It Fishshop, Shetland (e mail on link)
photo: Jollys of Orkney