On unloading the fish, they are put into boxes (8 boxes to one cran) with ice on top. The fish are then sent to be:

Kippered

The fish are sent in barrels to a fish yard where women get them. The fish are washed, pickled and hung on hooks in a kiln to be dry smoked with oak-chip-fires, damped down with sawdust. They are then packed in boxes weighing fourteen pounds.

Bloatered

Bloatering is another smoking process. Yarmouth is most famous for its bloaters. The fish are not split open as in the case of a kipper.

Curing

By far the most herings go to this process. As the fishermen empty their baskets into the kits, a man sprays salt all over them. Then the gut is removed by the "girls"and the fish are graded according to size, by flinging in to barrels. These are emptied and packed in larger barrels holding half a cran each. When the barrel is full, pickle is added (salt and water) through a bung hole. When there is a glut i.e. when too many fish have been landed, surplus fish are sent to a factory to be turned into fishmeal, manure and fertilizers.