Neil belongs to: Merchants and Traders
Neil was born in Craster and is the fourth generation of his family in the kipper business. The business has gone through a series of changes in recent times, but Robson's continues to make kippers.
Neil was interviewed by Kylea Little on 7 February 2006. The interview took place at Robson's Kippers, Craster and lasted 13 minutes and 45 seconds.
"What you do is you get your herring and split down the back, itís cleaned, washed, and then itís put into brine solution "
What you do is you get your herring and split down the back, itís cleaned, washed, and then itís put into brine solution of just plain salt and water, and itís in there for 20 minutes. Itís hung up onto a tender stick that I mentioned earlier, and put in the smokehouse and then itís smoked for about 14 to 16 hours. Itís an overnight process- I mean, what we do is we start in the morning and get them all in by lunchtime and theyíre all ready to come out the following morning. But the fires have to be kept relit three or four times during that time, and we use, itís white wood shavings with oak sawdust over the top and that gives them the, the flavour. Thatís the way weíve always done it.
Neil has 15 memories in the memorynet:
Neil's memories with a Skills theme:
- Making kippers
- Women preparing herring
Neil's other memories:
- Childhood memories of the business
- Changes at Robsonís
- Decline in the herring stocks and changes in the industry
- The future
- Changes in the Craster fishing community
- Robsonís role in the local community
- Kippers being smoked
- Staff at Robson's
- Fish waiting to go to the smokehouse
- The final product
- Robson's Kippers
- The piers at Craster