138 SALMON FISHERY. 



ty of it to a great many different countries, efpe- 

 cially to Germany. 



We fhall conclude this fubjecl with the fmoked 

 falmon of Bergen and Finmarck, which is confi- 

 dered as fuperior to any other, that is made in the 

 North. There are exported e^ery year from Fin- 

 mark and Bergen, five or fix hundred barrels of 

 falmon, each of which weighs more than three 

 hundred and twenty Ib. This quantity of falmon 

 is amply furmfhed by three gi--:?,t rivers, in which 

 the natives fifli with nets, taken up and laid out, 

 evening and morning. 



As foon as the falmon are taken, they cut off 

 the jowls and tails, and fplit them into two, from 

 one end to the other. Then they lay them out 

 upon gravel or rocks, with the fleiliy part upper- 

 moil, much in the fame manner as is done with 

 cod ; after which they fait them with French fait. 

 When they have taken the fait for twenty-four 

 hours, they are wafhed carefully, and then hung 

 up extended in the funnel of a chimney, and ex- 

 pofed to the* fmoke of juniper without flame, 

 A great quantity of this falmon is exported to 

 Holland, Hamburgh, &c. 



Of dried Salmon. 



They make heng-fifh, flac-fifli, round-fifh, &c. 

 of falmon in the North, as we have already ex- 

 plained of cod. 



In 



