onwards. The curing process itself is usually credited to the Dutchman William Beukels in 1386, gutting the fish before packing in barrels between layers of salt. The British took over leadership of the [...] produced. Bloaters are ungutted and gently smoked fish that are less oily than kippers, which have been gutted and smoked in the traditional way. Herring stocks collapsed in the 1950’s and 1960’s due to over

are greeted in the entrance hall by three robots with the expressions ‘Komm-Rein’ (come in), ‘Also-gut’ (OK) and ‘Mach-mit’ (join in), and there are interactive exhibits throughout the galleries. Exhibits