PROVINCIAL-CURED FISH.

New Zealand Herald, Volume X, Issue 2829, 21 February 1873, Page 3

PROVIN CI AL-CURED FISH.

"JVr have much pleasure in drawiug public attend m'fo a consignment of very superior sailed a:;d dried uVu, prepared by Mr. STeLe<T;i," at his fish-curing establishment, "VVlia"gnrei Heads. A Ha-.iiple of the different iimis have been submitted to our notice. JThese , consist of turbot, kingfish, mullet, and icbiKipy-er. The curing of the fish 13 couducted precisely upon the same principle as that adopted at the Newfoundland cubing estabwhere cod and ling are prepared in such vnorinous quantities. The fish forwarded lo us by lloLeod are pronounced by those eonH i ctenf""of giving an opinion quite equul to jfjit which for so many years has been imported into the colony, and for cooking, should be prepared in the same way—namely, by soaking for a few hours before it is used. The fi?h, we are assured, will keep good for. any length of time in any climate, and will, doubtless, ere long add one more to our incrensi:i2 exports. It will, we should imagine, at least have the effect of prerenting any more foreign-cured fish being imported into the colour, as that of provincial cure, besides being equal in quality, can be sold at considfwth- below the cost of the imported article.