Annually, in November, we get from St. John’s, N.B., excellent salted
salmon in tierces, dexterously split at the backs, and which, if
treated in the following manner, makes tolerable kipper. If it is your
purpose to convert two or more fish at once, choose them nearly of the
same size, and lay them in a shallow tub with plenty of soft water and
salt, so that they are totally immersed for twenty-four hours; then
take one up, lay it on a table, scale side downwards, and with scalding
hot water and a middling soft brush clean the face of the red side, by
drawing the instrument down always in the same direction with the grain
of the fish; it will be quite necessary to use a small knife in paring
away loose films which attach to the middle of the belly and about the
vent. This done, turn over, and brush the skin side until clean, and
looking well to the fins and gills. Now lay the fish in plenty of cold
water, in which three-quarters of an ounce of common washing soda to
each gallon has been dissolved; change the water every twelve hours for
thirty-six hours, if the fish weigh about nine pounds each, and so in
proportion for greater or less weight. You will now let the fish lie in
_pure_ cold water for six hours, then hang them up to drip for twelve
hours, and, taking them down, brush the red side quite smooth, stretch
open at the back by means of wooden splints, and hang them to dry in a
free current of air, watching the inside faces to prevent their getting
clammy or sticky, and presenting them to the fire should that be the
case. In a day or so you may proceed to smoke them, after you have
gained a well-dried face on the red side; this must be done with
Oak lops or sawdust 1 part
Beech chips 2 parts
Fern or grass turfs 2 parts
Peat 1 part
Give them a continuance of this smoke for two days and nights, and
although while in the chimney the colour of the inside face may not
be so deep as you might wish, yet, when drawn out and exposed to the
common air, the shade will be greatly altered, and a fine bright red
will succeed it.