Michigan State University Extension
Preserving Food Safely - 01600583
10/13/97

### DRY SALTING FISH

        Fill a dish pan or shallow box with dry salt.  Sprinkle

    a
    thin layer of salt on the bottom of the brining container.

    Dredge
     each  piece of fish in salt,  then  place  skin-side

    down
     in  the  container.   Place  large   pieces  with  the

    backbone
    next to the container  wall.   An extra  piece  may

    be
    placed in the middle to level each  layer. Overlap pieces

    as
    little as possible.

        Pack  small fish in a ring with tips of heads  touching

    container
    walls.  You may need to put one or two fish across

    the
     center to keep   the layer level.   Stagger  successive

    layers
     so  that each  fish rests on two fish in  the  layer

    below.

        Scatter  a thin coat of salt between each layer.   Pack

    the
    top layer of fish,  both large and small  pieces,  skin-

    side
     up.   The amount of salt used depends on the season of

    year,
     fish size  and  length  of  preservation  desired.  A

    general
    rule is to use one part salt to three parts fish.

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