SALMON FISHERY. 137 



four hours, and they continue to expofe it, alter- 

 nately, to the air and fmoke for a fortnight or 

 three weeks. 



Smoked falmon muft not be piled up like dry 

 cod ; for, as it is a very oily fifh, it would be 

 fpoiled. It mufl be hung up in the air, and it is 

 even necefTary to expofe it from time to time to the 

 fmoke. 



When it is to be carried from one place to ano- 

 ther, each fifh is wrapped up feparately in long 

 flraw, fo that they do not touch one another. 



Salmon cured in this manner keeps as long as 

 herrings ; however, it is never fo good as after a 

 month or two. 



They make fmoked falmon in Ruffia, Livonia, 

 Sweden, &c. The preparation of it differs but 

 little from that, which we have juft defcribed. 

 They empty the jowl and belly, and fplit it on the 

 belly fide from one end to the other. They 

 take out the large bone, and wafh the fifh in water, 

 and in its own blood ; they put it then into a fort 

 of trough filled with ftrong brine, and leave it 

 there for two, three, or four days. Then, after 

 having pierced it with fome thin laths, or flicks, to 

 keep it open and flat, they hang it up for four or 

 five days in a fquare chimney, which is almofl 

 clofed above, and fmoke it with juniper or alder 

 roots, which muft emit no flame. Afterwards 

 they barrel it, and, although it has been cured in 

 a very negligent manner, they export an iramen. 



fity 



