PICKLED SALMON. 315 



The gentleman already mentioned has also favoured 

 me with an account of the modes of kippering and 

 pickling salmon, adopted at Berwick, and communi- 

 cated to him, the one by a fish salesman, and the other 

 by a celebrated salmon curer in that town. 



" KIPPERED SALMON. Split the fish in two halves, 

 along the bone, from the tail to the head, but without 

 separating the two halves, and after removing the 

 entrails and all the blood from the bone, wash the fish 

 perfectly clean, in cold, hard water. The scales ought 

 never to be scraped off. 



" Rub a little dry salt upon the outside of the fish, 

 against the scales, from the tail to the head, and throw 

 some loosely upon the inside, without rubbing. Lay 

 the salmon or grilse, when thus salted, upon a flat table 

 or board, and cover with another piece of board or 

 thio deal; let it remain so covered for forty-eight 

 hours or twenty-four hours, according to the size of the 

 fish. A salmon of from ten pounds to twenty pounds 

 requires to lie in this state for forty-eight hours, a 

 grilse requires twenty-four hours only. Three or four 

 plaster laths or hoop sticks must then, to keep it flat, 

 be placed across the fish, which should afterwards be 

 hung up by the tail to dry. 



" The fish is in perfection, as a kipper, after it has 

 been dried about twenty-four hours ; and it will keep, 

 thus kippered, for many months, though apt to get too 

 salt, and require steeping in cold water, before use." 



" PICKLED SALMON. Allow the fish to lie twenty- 

 four hours in winter, or twelve in summer, after being 

 caught. It will not take the salt when quite fresh. 

 Then split, wash and cut into junks, as directed in 

 boiling salmon. Boil these in a very strong salt pickles 

 allowing to a fish of eight pounds weight, nine minutes; 



