Fish may be preserved in a dry state, and perfectly fresh, by means
of sugar alone, and even with a very small quantity of it.
Fresh fish may be kept in that state for some days, so as to be as
good when boiled as if just caught. If dried, and kept free from
mouldiness, there seems no limit to their preservation; and they
are much better in this way than when salted. The sugar gives no
disagreeable taste.
This process is particularly valuable in making what is called
kippered salmon; and the fish preserved in this manner are far
superior in quality and flavour to those which are salted or smoked.
If desired, as much salt may be used as to give the taste that may be
required; but this substance does not conduce to their preservation.
In the preparation, it is barely necessary to open the fish, and to
apply the sugar to the muscular parts, placing it in a horizontal
position for two or three days, that this substance may penetrate.
After this it may be dried; and it is only further necessary to wipe
and ventilate it occasionally, to prevent mouldiness.
A table spoonful of brown sugar is sufficient in this manner for a
salmon of five or six pounds weight; and if salt is desired, a tea
spoonful or more may be added. Saltpetre may be used instead, in the
same proportion, if it is desired to make the kipper hard.