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To Split, Cure, and Smoke Salmon. 145 



6. Insert the knife behind the gill-cover, and under the 

 backbone, and make a cut from 5 to within a few inches 

 of the root of the tail, taking care to remove as little flesh 

 as possible with the bone, as indicated by 6, in Fig. B. 



7. Lift the head and backbone, and snap the latter near 

 the tail, and the flesh remains free of encumbrance. 



8. Some smear the flesh with blood from the fish, to 

 impart a red colour at the finish of curing ; but whether 

 or no this be done, the fish should now be placed, opened 

 flat, in the saltpan without being washed or dried. 

 Distribute upon the bottom of the salting-trough four 

 double-handfuls of rough salt in crystals (table salt is not 

 so good for the purpose) : then lay the fish upon it, skin 

 downwards, and scatter over it four double-handfuls of salt 

 and, if necessary, other fish, with a layer of salt between 

 them, and allow them to so remain for lengths of time in 

 accordance with their individual weights, and the periods 

 over which they are to be preserved. 



The following tal)le gives approximately the periods for 

 salting fish : — 



Some prefer the addition of saltpetre, or sugar, to the 



