Salmon Smoked

Ingredients

• the fish
• 2 tablespoonfuls salt
• Yt teaspoonful pepper
• V4 teaspoonful saltpeter

Method

1. 1

   Clean the fish, split it, remove entrails and head, wash and dry.

2. 2

   Rub with saltpeter and pepper until it foams; then rub with salt.

3. 3

   For a 6-pound fish, use 2 tablespoons salt, 0.5 teaspoon pepper, and 0.25 teaspoon saltpeter.

4. 4

   Let it lie for 3 days, basting several times with the pickle.

5. 5

   Hang in smoke for 3 to 4 days.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 125. The excerpt below is the record exactly as published.

Salmon^ Smoked. — Having cleaned the fish, split it through the back, remoye the entrails and head, wash well and dry with a soft cloth. Bub the fish well with saltpeter and pepper until it begins to foam ; then rub oyer with salt, being careful not to take too much salt. For a fish of 6 pounds, take 2 tablespoonf uls salt, Yt teaspoonful pepper, and V4 teaspoonful saltpeter. Then lay the 2 halyes together again, and let the fish lie 3 days. During that time baste seyeral times with the pickle, which will be under it ; then take out, put a tape through the place where the head was, and hang in the smoke ; let it remain from 3 to 4 days. It must be smoked well, but not dry. Salmon Trent is considered the finest from the end of May to the end of September, soon after the spawning season begins. The salmon trouts belong to the genus Fario (Valenciennes), haying 1 row of teeth on the yomer, the true salmon haying the palate smooth; the species are so called from the redness of the flesh, but all the trouts haye this color at some period of their liyes, depending prob- ably on their food. There are seyeral species called salmon trout in lakes shut off from the sea, and near the mouths of the riyers of Maine. The so-called sea trout of the Gulf of St. Lawrence {Salmo SALMON. 189 immaeulatuSj H. B. Storer) has flesh of a fine pink color and a superior flavor, is sea green above, having lower parts and the fins white ; it rarely exceeds a weight of 7 pounds. Salmon Trout & la B^arnaise.— Place a good-sized, well* cleaned fi^h on the grating of a fish kettle, cover with cold water, add Va pint vinegar, 2 tablespoonfuls salt

Cook this with the app: pantry check, scaling, and the assistant.