SALMON FISHERY. 139 



Offalted Salmon. 



In places, where a great quantity of falmon is 

 taken, and where it cannot be all confumed frefli, 

 it is falted, efpecially after the warm weather fets 

 in ; for then it is not good either pickled or fmoked. 

 Although Hamburgh and feveral other Northern 

 ports carry on this trade, almoft all the fait falmon, 

 that is confumed in France, comes from England, 

 or Scotland, as it is of a good quality, properly 

 falted and made up. 



Some falmon are falted in the fame manner as 

 green cod is. They empty the heads and bellies, 

 walli them, cut them by the back, without taking 

 out the large bone, and then give them a firft fak- 

 ing for three or four days, fometimes in boxes, 

 layer upon layer, with fait between the layers, and 

 at other times in ftrong brine. When the fifti has 

 taken the fait, they let the water drop off, and 

 then barrel them, putting in frefli fait. The Irifli 

 keep their fifli for a month or fix weeks in the firfl 

 fait, after which, in barreling it, they give it ano- 

 ther faking. In Weft Bothnia, they gut the 

 falmon, and, having cut them into four pieces, 

 put them into large veifels, and cover them en r 

 tirely with fait. They leave them in this ftate for 

 feveral months, until the beginning of Autumn, 

 at which time they take them out, wafli them 

 carefully, and then pack them up in barrels made 



of 



