Once gutted, the fish had to be cured. They were rolled in salt, and then placed into barrels in tiers, salt being sprinkled onto each tier. Sometimes the barrels were left on the shore, in which case they needed to be covered with sails or other materials, to prevent damage from sun and rain (Brabazon, Fisheries of Ireland, pp.88-89).
The image at the top of the page shows fish curing taking place at Valentia (Co. Kerry), with fish being put into wooden barrels. The scene would have been similar in West Cork. However, curing did not always take place on such a large scale in this area; an 1829 report referred to the fishermen of Bantry and Glandore districts having ‘a small chamber attached to most of their dwelling houses, in which they cure their fish’ (Tenth report of the Commissioners of the Irish Fisheries, 1829).