PRESERVATION OF FISHERY PRODUCTS FOR FOOD. 
471 
Another method of pickling eels is the following : 
The dressed eels are sprinkled with salt, which is soon ruhhed or wiped off; then the eels, cut in 
pieces of suitable length, are spread with butter and broiled brown upon a gridiron. The pieces are 
next placed in suitable receptacles, such as jars, kegs, etc., and among them is spread a mixture of 
bay leaves, whole cloves, pepper, English spices, and a little mace. A weight is placed on the eels to 
keep them compressed and the receptacle covered. After 24 hours the weight is removed, vinegar 
added to cover the pieces, and the receptacle tightly sealed. 
PICKLED SALMON, ETC. 
The following description of an old method of pickling salmon, in use in northern 
Europe to some extent at the present time, is from “A treatise on fishing for herrings, 
cod, and salmon, and of curing and preserving them,” published in Dublin in 1800: 
As soon as the salmon is caught they cut off the jowl, which they split into two parts, and cut 
the rest of it (as far down as below the anus) into pieces about 3 inches tliick. The tail may be left 
long at pleasure. All these pieces are put into a large vessel full of fresh water, in which they are 
washed with care ; the water is changed three times, so as to take out all the blood. Each piece is 
fastened separately to small laths, to prevent their touching one another. They then boil, apart, as 
much water as may serve to cover all the fish, to which they add two bottles of Rhenish wine, a bottle 
of good vinegar, some mace, cloves, pepper in grain, or long Portuguese pepper, coriander seed, 
thyme, leaves of laurel, a clove of garlic, and more or less salt, according as they intend that the 
salmon should keep for a longer or shorter time. When this water boils they put the pieces of salmon 
into it, placing the jowls uppermost, as they boil sooner than the rest, and when the whole is boiled 
they take it out and let it drip on a linen cloth. When the water has cooled they pass it through a 
searce, or sieve; then they put the salmon, in pieces, into an earthen jar or iiot, upon a bed of leaves 
of laurel, and throw between the pieces a little salt and some slices of lemon. They then pour upon 
it the sauce in which the salmon was boiled, until it is ([uite covered, and fill up the vessel with the 
jowls and tails ; after which they pour good oil upon it and close the vessel. Salmon prepared in this 
manner will keep a considerable time. 
Among the proprietary compositions for i)reserving fish in vinegar, splices, etc., 
was one jiatentetl* in 1881 by Paul Brick, of Cape Elizabeth, Me. This method was 
intended particularly for mackerel, but it is claimed to be equally applicable to other 
species of fresh fish. Brick’s process is as follows : 
The fish after being scaled and dressed are cut into pieces of about 2 inches in length, cleansed 
and placed for about 12 hours in a cold sauce of pickle made of 1 gallon of strong cider vinegar, 
one-half ounce of green parsley, eight hay leaves, 4 ounces of onions, one-half pound of salt, and 1 ounce 
of the following spices mixed in equal parts: Mustard seed, cloves, allspice, mace, cinnamon, and 
pepper. At the end of 12 hours the fish are removed from this pickle and placed in air-tight pots or jars 
with another sauce or pickle composed of similar ingredients to the first and in the same proportion, 
and to which have been added 1 gill of capers, a half-pint of olive oil, 1 gill of Worcester sauce, 
2 lemons, and a small quantity of extract of anchovy, and allowed to simmer for 5 or 6 hours at a tem- 
perature of about 140° F., when the jars are sealed. 
From Bayerische Fischer ei- Zeitung, No. 30, Munich, 1885, is taken the following 
method of pickling fish, applicable to sturgeon, salmon, and other large speeies: 
The fish is cut into pieces, strongly salted down, fried rather quickly in butter and oil, then laid 
upon a plate, each piece by itself. Before the pieces have cooled off' they are put in layers in a 
porcelain or glass vessel, with some “tan liquor” (heize). This covers all the pieces. To 1 kilo of 
fish a sauce is made from 3 deca of the finest olive oil and finely sliced onions. This is cooked until 
the onions turn yellow. To this is then added heated strong vinegar, whole spices (white pepper, 
cloves, and Jamaica pepper), a few hay leaves, and shalot. All this is cooked together and then put 
away to cool. Enough vinegar is used to make sufficient ijickle and also to cover well the pieces of 
See Letters Patent No. 241187, dated May 10, 1881. 
