140 SALMON FISHERY. 



of deal, without putting in any fait. But, when 

 the barrels are full, they pour into them as much 

 ftrong brine as poffible, which is fufficient for pre- 

 ferving the fifh. We (hall now defcribe the method, 

 that is pra&ifed in Scotland. 



We have remarked before, that the Scotch fal- 

 mon is not too fat ; a circumftance, which contri- 

 butes much to its prefervation. As foon as poffible 

 after they return from fifhing, they fplit the fal- 

 mon in the fame manner as is done with flat cod, 

 except, that cod is cut along the belly ^ and faimon 

 along the back, from the head, to where the fin of 

 the tail begins, and often leave the large bone 

 flicking to the flefh of one of the fides. 



Having cut the fifh in this manner, taken out 

 the gills, emptied it, and, fometimes, taken off a 

 part of the large bone, they wafh it in fea water, 

 if they have it convenient to them, or, if not, in 

 frefh water, to take out all the blood, which has a 

 great tendency to putrefaction. This feems to be 

 a much better method, than that of wafhing the 

 fifh in its own blood, as is ufed in the North, pro- 

 bably for the purpofe of making the flefh redder. 



When the fifh has dripped, they put it into large 

 tubs, with French or Spanifh fait over it and un- 

 der it. It is fuppofed that Spanifh fait gives it a 

 more reddifh colour than French fait, but that 

 French fait gives a lefs fharp tafle. Some leave 

 the hfh in fait for eight or ten days, and then bar- 

 rel them. Others put them without fait into large 



tubs, 



