This article is in great esteem with the Jews. Prepare the fish as per
our own directions for “superior kippered salmon,” having taken out the
backbone, &c. &c. Now, for a fish of sixteen to twenty pounds weight,
take
Bay salt in fine powder 1½ lb.
Saltpetre 1 oz.
Chillies, bruised ½ oz.
Garlic, minced fine ¼ oz.
mix them well, and rub the skin side of the fish all over, using a
large handful. Lay your fish flat on a good layer of common salt――rock
is far preferable――in your tub, strew bay leaves on it, cover well
with your mixture, and put your boards on the fish, weighting them down
with accuracy. Remove them once a day for the purpose of applying more
of the seasoning, and put fresh bay leaves on the third morning. On the
fifth morning take the salmon out of the pickle tub, stretch it open at
the back by wooden splints, rinse it quickly through salt and water,
and proceed as in the next receipt, in every respect, until the process
is completed.