136 SALMON FISHERY. 



Of fmoked Salmon. 



This method of curing falmon comes near to 

 that of curing herrings. It is praftifed in Eng- 

 land, Scotland, and Holland, but not near fo much 

 as in the North. As the methods are nearly the 

 fame in all thefe countries, we will defcribe that, 

 which is ufed in Holland. 



When a falmon is caught, they cut off its 

 fnout, and hang it up by the tail to let the 

 blood flow out ; then they open it from one end 

 to the other, without feparating the jowl from the 

 body ; they take out the gills, gut it, and wafh 

 it. They put white fait upon it, and leave it in 

 this flate for twenty-four or thirty-fix hours, more 

 or lefs, according to the time they intend it fliould 

 keep. 



Thus covered with fait, fome place it between 

 two boards, which they hang up in a cool and dry 

 place, not only for the purpofe of flattening it, but 

 likewife to make the fat and lymph drop out. It 

 is then to be expofed to the fmoke ; but to make 

 the fifh retain a flat form, they place fome fmall 

 thin laths acrofs, which they faften to the fkin of 

 the back. 



It is fmoked with pieces of oak, or juniper, 

 which are burnt in fuch a manner, as to give 

 fmoke with flame. Having been thus fmoked 

 for three days, it is hung up in the air for twenty- 

 four 



