PREPARING FISH FOR SALTING

Michigan State University Extension
Preserving Food Safely - 01600582
10/13/97

PREPARING FISH FOR SALTING


     Split small dressed fish down the back so that they lie
flat.   Cut  large  fish  into  two  fillets,  removing  the
backbone.  Always remove gills but not the  collarbone  just
behind the gills.  The collarbone supports the weight of the
fish and is especially useful when the brined fish is  to be
smoked.   Without it, the fish will fall off  the smokehouse
hangers.  Pieces  should be small enough  to lie flat in the
crock.  For good salt  penetration,  score  the flesh of the
thickest pieces lengthwise, about 1/2  inch  deep and 1 to 2
inches  apart.   Do not pierce  the skin.  Soak the fish 1/2
hour  in brine (1/2 cup salt to 1 gallon cold water) to draw
off blood.  Then drain  the  pieces  while  you  prepare the
salt.                                                       


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