How Kippers Leave Home - And Lowestoft (1931)

Lowestoft, Suffolk. “Eve is responsible for the first stage of transforming herrings into juicy kippers.“ C/U of three women standing at a table in the open air gutting fish. C/U of a fish being gutted. “A good wash...“ A man pours a basket of herring into another basket. The second man then swishes this basket around inside a tub of water to wash the fish. “-and then a fine old pickle.“ The herring are poured into a pickling vat. We then see the herrings being scooped out of the vat and into another basket. “Later, the one-time herrings are found high and dry on “horses.“ Camera tilts down to show the splayed out fish hanging on drying hooks. “An adjournment to the smoke-room follows - “ Men carry the herrings into the smoking room. “ - where they remain for eight smoky hours.“ The fish are taken off the smoking racks and passed out of a window to a man below. C/U of man unhooking the fish from their smoking racks. “This makes real kippers of them.“ Was an item in Eve’s Film R