SEAL COVE Herring hangs in this Seal Cove smokehouse and sharply contrasts with its distinctive red window doors. After salt curing for at least seventy-two hours, the fish is removed from the “pickle” and is strung through the gills on five-foot wooden sticks. The strung herring is then transferred to a smokehouse where it will hang on slats for an additional thirty days. It is here that the herring will acquire its distinct flavour and texture.

Copyright 2000 - 2006 Tim Peters, All Rights Reserved

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