To Split, Cure, and Smoke Salmon. 147 



Juniper is the best wood for smoking fish, and perhaps 

 next to it comes oak, or oak sawdust, and care must be 

 taken not to heat the fish in the process ; consequently, 

 the fire should be manipulated to produce a maximum of 

 smoke and a minimum of heat. 



For travelling, the kippered or smoked fish should be 

 packed in an open crate, or between boards, not in a case, 

 and they should be kept in a cool, dry place. 



To split a fish from the belly, clean it in the ordinary 

 way for cooking ; cut off the head, and cut through the 

 flesh close to one side of the backbone nearly unto the skin 

 of the back. 



Now lay the flesh open, and cut out the backbone as 

 above described ; then truss out, etc. 



A fish of 30 lbs., when salted and dried, weighs about 

 17 lbs., and after being smoked will, a month hence, have 

 lost another pound. 



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