Herring sticks at McCurdy's Smokehouse, Lubec, ca. 1991


A traditional implement about 40 inches long and pointed at one end so the herring could be slid on through one gill and out through the mouth in the “stringing” step.

Several thousand are in the Skinning Shed at McCurdy's Smokehouse in Lubec where they were usually stored after the smoked herring were stripped off. They have remained there ever since McCurdy’s closed in 1991.

When the smokehouse was in operation and herring came in, the sticks were taken to the Pickling Shed to start the cycle again.

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