| Fish
goes bad very quickly, and in the days before tins and fridges, other
ways had to be found of keeping it longer. Some fish were salted and dried and others were dried in the wind. This made the fish very hard and dry, so it could keep for a long time. Other fish was packed fresh in barrels of salt. This was called green fish and was often cooked with green sauce. Herrings were soaked in salty water and then hung up in chimneys over a very smoky fire. |
These smoked herrings were called "red herrings" and were like the kippers you can buy today. Herrings packed in barrels of salt were called "white herrings."
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