Michigan
State University Extension
Preserving
Food Safely - 01600583
10/13/97
Fill a dish pan or shallow box with dry salt. Sprinkle
a thin layer of salt on the bottom of the brining container.
Dredge each piece of fish in salt, then place skin-side
down in the container. Place large pieces with the
backbone next to the container wall. An extra piece may
be placed in the middle to level each layer. Overlap pieces
as little as possible.
Pack small fish in a ring with tips of heads touching
container walls. You may need to put one or two fish across
the center to keep the layer level. Stagger successive
layers so that each fish rests on two fish in the layer
below.
Scatter a thin coat of salt between each layer. Pack
the top layer of fish, both large and small pieces, skin-
side up. The amount of salt used depends on the season of
year, fish size and length of preservation desired. A
general rule is to use one part salt to three parts fish.