To Salt and Smoke Fish

Ingredients

• Cut off the heads, tails and fins, but do not scale the fish.
• using plenty of salt
• put a clean cloth on top
• an inverted plate
• and a weight

Method

1. 1

   Cut off the heads, tails, and fins of the fish.

2. 2

   Split them along the backbone and scrape them clean inside without using water.

3. 3

   Pack the fish solidly in a clean keg or large glass jar with plenty of salt, cover with a clean cloth, an inverted plate, and a weight.

4. 4

   Set away in a cool place for 3 or 4 days.

5. 5

   Remove from brine, wipe clean, and pack in another clean keg or jar with more salt, covering and weighting as before.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 92. The excerpt below is the record exactly as published.

To Salt and Smoke Fish Cut off the heads, tails and fins, but do not scale the fish. Split them along the backbone, and scrape them clean inside, but do not use water. Pack the fish solidly, using plenty of salt, in a good clean keg, or a large glass jar, put a clean cloth on top, an inverted plate and a weight

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