Home - Museums - Themes - Exhibitions - News - Contribute - Search -

Exhibitions

Museums' Exhibitions

Click on the titles and pictures below to enter the online exhibitions
or click on the museum names for musuem information.

Index

Great Yarmouth's Herring Curing Industry

Introduction

For hundreds of years, Yarmouth was an important port that played host to a great fishing industry. East Anglian herring fishing can be traced back to the Domesday book, when various herring rents were noted. The process of landing the fish, curing and then packing them created great prosperity for the town – and many jobs for people.

The industry has fluctuated over time, and now we find it has all but gone. This online exhibition tells the story of the curing industry and how is affected Yarmouth.

Add a Comment

In order to defeat spam we require javascript to be enabled in your browser before you can comment on this site.

This Page

Great Yarmouth's Herring Curing Industry

Previous Page 5 of 7 next

Ways to cure a herring

In 1387 Dutchman William Beukels developed a method of preserving herring. As soon as they were caught, the gills and guts were removed. The fish were sprinkled with salt and packed in barrels head to tail.

Soon, fish were cured in a variety of ways. Curing is a two step process. In the first step, fish were taken to the curing houses and soaked in large brine tanks. How long this was done for depended on the cure – for example bloaters were soaked for 7 days. Fish were slid onto speats and were hung in one of the chambers.

There were three main types of cure. Until the 1830s most fish were smoked, mainly for export as red herrings. They were smoked for at least a week, but often longer, turning the fish a brownish red.

In 1836 a local curer named Bishop reputedly created the lightly smoked bloater. They were cured using heat rather than smoke (so really were dried, rather than smoked) and were suspended over hard wood fires for 6-8 hours.

1845 saw Newcastle curer John Woodger adapting the traditional salmon cure for herrings, creating the kipper. Here, herrings were split open before smoking.

In the 1890s the Scots cure became popular, particularly for export to Germany and Russia. Essentially the same as Beukels’ method, it was also known as white herring.

 

Add a Comment

In order to defeat spam we require javascript to be enabled in your browser before you can comment on this site.

Previous Page 5 of 7 next

Related Pages

Oil Painting by William Joy 1803 -1867

Dutch Schuyts on the Beach

Oil Painting by William Joy 1803 -1867

Faithful and Historical Reminiscences of Captain Manby

Faithful and Historical Reminiscences of Captain Manby

During four winters after my appointment to the charge of the Barracks at Yarmouth in 1803, I res…

Line carrying rocket

Line carrying rocket

Pains-Wessex self-contained line carrying rocket with instruction card

This rocket is a &l…

Lifeboat Being Towed out of Yarmouth Harbour by Joseph Nash

Lifeboat Being Towed out of Yarmouth Harbour by Joseph Nash

Joseph Nash
(1835—1922)

c. late 19th century

This arresting scene empha…

Dean Regan showing how to paint

Dean Regan

Dean Regan showing how to paint

felixstowe talks

Activity photos

felixstowe talks

Captain Thomas Harper White

Captain Thomas Harper White, Master -Cockle Light Ship (1871?)

Captain Thomas Harper White, born Dec 16 1812 in Plymouth Devon is my great great grandfather. I …

Your Ocean Exhibition at Time & Tide

Your Ocean exhibition

Your Ocean Exhibition at Time & Tide

Caister shore

Caister shore

Caister shore