CHAPTER XVI. 



TO SPLIT, CURE, AND SMOKE SALMON. 



The fish to be cured, or kippered, should be laid flat in 

 a cool place, until set firm, and then be split open and 

 cleaned so that the flesh alone remains attached to the skin. 

 There are two methods of splitting open a fish, either 

 from the back, or from the belly. The former is the neater 



Fig. a. 



way for an expert hand, while the latter is easier for a 

 novice ; but to make a neat job, a fair amount of practice 

 is requisite for both systems. 



To split open a fish from the back, lay it on a table or 

 slab with its back towards you (as in Fig. A), and with a 

 strong, sharp kitchen knife — 



