Fish of four to six pounds and upwards may be treated as follows: Head,
tail, and fins being removed, the skin must be taken off, but reserved.
Lay the fish open at the backs, take out the large bone the whole
length, scatter bay salt in fine powder generally over the inside face,
and coarse sugar over that again, and load boards down upon both sides,
same as for kippered salmon. Next day remove the boards, renew the salt
and sugar, and dust ground white pepper over all; leave pressed down
till the morrow. Now add to the pickle, which is now getting moist,
Allspice, in powder 1 oz.
Juniper berries, in powder 1 oz.
Bay leaves, in powder 1 oz.
Laurel leaves, shred 1½ oz.
For convenience, it must be cut in pieces, whenever it suits you best,
and according to your vats. When it has laid two days more, and has
been well rubbed inside and out with this second mixture, take up the
pieces, wipe them fair with cloths, and roll up each piece, making
a nice collar, which may be now dried gradually, then smoked as the
former, and finally coated with gelatine, &c., or buried in malt cooms
with paper round it. Tape is better for binding than string.