or herring, in ichthyology, a genus belonging to the order of abdominates. The upper jaw is furnished with a serrated mystache; the branchiostegal membrane has eight rays; a scaly serrated line runs along the belly from the head to the tail; and the belly-fins have frequently nine rays. There are 11 species, viz.
1. The harengus, or common herring, has no spots, and the under jaw is longer than the upper one. A herring dies immediately after it is taken out of the water, whence the proverb arises, As dead as a herring. The flesh is everywhere in great esteem, being fat, soft, and delicate, especially if it is drest as soon as caught; for then it is incomparably better than on the next day. There are vast quantities of these fish taken, salted, smok-dried, and consumed all over Europe. They make a progress every year from the seas near the north of Scotland, into the British channel, coming in pursuit of worms and small fish, which at that time abound there. There is also plenty near Norway and Denmark, from whence they proceed annually as far as the coast of Normandy.
The herring-fishery is begun both by the English and Dutch towards the latter end of June; and the Dutch alone employ no less than one thousand ships therein, called buffets, from forty-five to sixty ton each. The best time for catching herrings is from the latter end of September, to the latter end of October; and the nets they make use of, are about twenty five yards long, and five deep. They sometimes fasten so many of these nets together, as will take in a mile in compass. They judge where the herrings lie by the hovering and motion of the sea-birds, which continually pursue them, in expectation of prey. The fishermen row very gently along, letting the nets fall into the sea, sea, and taking their courses as near as they can against the tide; that so, when they draw their nets, they may have the assistance of the tide. As soon as any boat has got its load, it makes to the shore, and delivers its load to those that wash and gut them.
Herrings are put into a tub with salt or brine, where they lie for twenty-four hours, and are then taken out and put into wicker baskets and washed. After this, they are spit on sharp wooden spits, and hung up in a chimney, built for that purpose, at such distances, that the smoke may have free access to them all. These places will hold ten or twelve thousand at a time; and they kindle billets on the floor in order to dry them. This done, they shut the doors, having before stopped up all the air-holes. This they repeat every quarter of an hour, insomuch that a single last of herrings requires five hundred billets to dry them. A last is ten barrels, and each barrel contains about one thousand herrings. When they are smoke-dried in this manner, they are called red herrings. Salt herrings, and pickled herrings, are cured after a different manner; the last of which were formerly best done by the Dutch; but now the Scotch and English are become their rivals in that trade. Herrings always swim in shoals, delighting to be near the shore. They spawn but once a year, that is about the beginning of November; a little before which, like most other fish, they are in highest season.
There are likewise herrings on the coast of North America, but they are not so plenty as in Europe; and they never go farther south than the rivers of Carolina. There are none near Spain, Portugal, in the Mediterranean, nor on the coast of Africa.
2. The sprattus has 13 rays in the back-fin. It is a native of the European seas, and has a great resemblance to the herring, only it is of a less size.
3. The alofa, has a forked snout, and black spots on the sides. It is found in the European seas.
4. The encrasicolus, or anchovy, has its upper jaw longer than the under one, and is found in the European seas. It is about three inches long, and is frequently used as a pickle.
5. The atherinoides has a shining line on each side, and small belly-fins. It is a native of Surinam.
6. The thrissa has 28 rays in the fin at the anus. It is found in the Indian ocean.
7. The sima has yellow fins, those of the belly being very small. The mouth is flat; the upper jaw is very short; the body is of a shining silver colour; and the fins are yellow. It is a native of Asia.
8. The sternicla has no belly-fins, and the body is broad. It is a native of Surinam.
9. The mytilus is shaped like a sword, and the fins at the anus are united. It is found in the Indian ocean.
10. The tropica has a wedge-like tail, and a white, broad, compressed body; and the tail is wedge-shaped. It is found at Ascension island.
11. The sinensis is very like the common herring, but broader. It has no teeth; and is a native of China.