Text and photo by Donna Campbell Smith,
March 2008
- Introduction
- Herring history
- North Carolina herring
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Herring history
The tradition of spring herring fishing goes back long before the first European settlers arrived on the shores of the Carolina coast. American Indians fished the coastal waters for thousands of years before their arrival. The native fishermen taught the newcomers how to make nets woven from plant materials, and how to use traps called weirs that are still incorporated by today’s commercial herring fishermen. The bow and dip nets of ancient times are made from more modern materials, but follow the same pattern as those used by Indians long ago and many recreational fishermen still use them to catch herring. My boyfriend fashioned his net by bowing a long piece of pliable metal tubing to make a loop. Then he attached chicken wire to the frame to make the net. It looked like a giant tea strainer. Some nets were simply a big chicken wire basket with a cord attached. When the fish swam into the net and the fisherman felt them bump he just yanked the net out of the water by the cord.
Herrings were preserved in the old days by packing them in salt brine or pickling them in a vinegar and spice concoction. Before cooking them, the fish must be soaked overnight in fresh water to take out the saltiness, changing the water at least twice. The fish are then rolled in meal and fried in hot lard. Herring have many fine bones and are eaten bones and all. Fresh herring are fried the same way, but after cleaning the fish the sides are notched every half an inch down the length to ensure the fish are cooked through and the bones can be eaten.
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