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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