At present we are not aware of any superior method of curing the
haddock to the “finnin haddock,” which, if procured soon after they are
drawn from the smoke, are very fine eating. But some seasons produce
these fish in such abundance that it induces curers to save them by
various processes; the small ones may be converted as follow: Split
them open at the belly, right over the backbone, clean away all the
garbage, gills, &c, and lay them in a strong brine of common salt until
nicely flavoured, then hang them on your tenters, dry them a day or
two, taking care they do not become clammy, as these fish very soon are
spoiled. Make a fire in your chimney with oak lops, sawdust, and beech
chips, and when you have brought it to embers put in the rods, and
first dry and then smoke them highly. Whitings are often done the same
way, when the markets are glutted with the fresh fish.