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In all these fisheries the fishing is always carried on with the
same kind of tackle, and all in one way. It is for the most part
among the islands, where the favourable conditions as regards
havens, and the fact that the herring goes right in among the
islands, makes it possible to employ small boats, and to lay the
nets along the bottom as permanently anchored appliances, or else
to shut the herring into a bay with long walls of net, and then
bale them up out of the shoal in the net. On the other hand,
this fishery, in which the herring is waited for, is more variable
than those in which the fish is sought for. This latter method
of fishing has therefore of late years gained ground in certain
parts of this country.
The nets are kept floating by cork or glass balls and kegs,
and are attached to the bottom with stones, or anchored with
grapnels. By means of cords from the weights and up to the kegs,
the nets can be placed higher or lower, according to the path that
the herring is taking.
The seine-nets are often as much as 800 feet in length, and
from 100 to 130 feet deep. The fishermen live and keep their
tackle in receiving-vessels (generally of the sloop type). Smaller
boats are moreover employed in net-fishing, and also large seine
boats, into which the herring is taken.
The shutting in of the herring requires many years’ experience,
and a special aptitude. There is a head among the crew, called
the master-seiner. His special ability consists in being able to
judge when there are sufficient herring for putting out the nets.
To judge of this, the fishermen have signs founded upon long
experience, such as whales and birds following the shoals. A lead
is moreover employed for the purpose of feeling whether the
herrings are there, and determining the «herring density». In such
catches there have sometimes been taken 20,000 barrels (of 30
gallons) at kr. 10—12.
As a ware, herring varies very much. The spring herring is
thin, as the fat diminishes during the maturing of the sexual
products. The summer herring, on the other hand, has small sexual
organs, and large accumulations of fat. The herring is generally
preserved by salting. Of late years, too, a certain amount of fresh
and smoked herring has been exported. The herring is bought up by
traders on shore, or by merchant vessels. In the process of salting,
the organs that contain the largest quantity of blood, such as
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