Michigan State University Extension
Preserving Food Safely - 01600582
10/13/97

### PREPARING FISH FOR SALTING

        Split small dressed fish down the back so that they lie

    flat.
      Cut  large  fish  into  two  fillets,  removing  the

    backbone.
     Always remove gills but not the  collarbone  just

    behind
    the gills.  The collarbone supports the weight of the

    fish
    and is especially useful when the brined fish is  to be

    smoked.
      Without it, the fish will fall off  the smokehouse

    hangers.
     Pieces  should be small enough  to lie flat in the

    crock.
     For good salt  penetration,  score  the flesh of the

    thickest
    pieces lengthwise, about 1/2  inch  deep and 1 to 2

    inches
     apart.   Do not pierce  the skin.  Soak the fish 1/2

    hour
     in brine (1/2 cup salt to 1 gallon cold water) to draw

    off
    blood.  Then drain  the  pieces  while  you  prepare the

    salt.

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.