Wash the salmon in two or three waters, rubbing it lightly with a
coarse cloth to remove the salt-crystals. Then soak over night in tepid
water. Exchange this in the morning for ice-cold, and let the fish
lie in the latter for three hours. Take it out, wipe dry, and cut in
strips as directed in the foregoing receipt. Drop these, when all are
ready, in a saucepan of boiling water, placed alongside of a kettle of
pickle prepared as for fresh salmon. Beside these have your air-tight
jars, covers laid in readiness, and when the salmon has boiled five
minutes—fairly boiled, not simmered—fish out the pieces with your wire
spoon, pack rapidly into your can; fill up with the boiling pickle from
the other kettle, and seal instantly. In two days the pickled salmon
will be fit for use, and is scarcely distinguishable from that made of
fresh fish. It has the advantage of being always procurable, and of
comparative cheapness, and in the country is a valuable stand-by in
case of unexpected supper company.