KIPPERED SALMON. 313 



" If the fish weighs twenty pounds, let it boil twenty 

 minutes; if fifteen pounds, eighteen minutes; if ten 

 pounds, fifteen minutes; and if five pounds, ten 

 minutes. While the cuts are boiling, the pickle 

 ought to be continually and carefully skimmed, and 

 when sufficiently boiled, the cuts cannot be too speedily 

 taken out of the pickle. Dish quickly, skin uppermost, 

 with a quantity of the pickle in which they are boiled." 



THE CURING OR KIPPERING OF SALMON. Kippered 

 salmon is a well-known article of food, and in high 

 esteem for its relishable qualities, at the breakfast 

 table; but it is generally met with in a faulty state, 

 either too hard or too salt. 



The salmon best adapted for kippering are large fish, 

 averaging from fourteen pounds to thirty pounds in 

 weight; the smaller ones and grilses make, however, 

 excellent green kippers, to be eaten when soft and 

 juicy. Such kippers as are intended for winter use 

 should be prepared in the month of October, imme- 

 diately before close-time. Although the term kipper 

 signifying a he-fish, is likewise applied to salmon cured 

 in a particular way, it is really a matter of indifference 

 whether the male or the female be used for the purpose 

 in question. It so happens, that in the kippering season, 

 the generality of males captured are of a coarser, if not 

 larger description than individuals of the other sex; 

 the market-price also is, in consequence, somewhat 

 lower, and they are generally preferred as fitter to be 

 operated upon. 



In kippering a salmon, the first step taken is to lay 

 the fish on its broad side on a board or table, and by 

 means of a sharp knife cut it up from tail to head, close 

 along the back-bone, taking care not to injure the belly 

 or keel by inserting the blade too far. Disengage and 



