Corned Fish

Ingredients

• rock salt
• fish

Directions

1. Split the fish in the center and remove the large backbone if necessary.

2. Sprinkle the bottom of a keg with rock salt.

3. Layer fish with skin side down and cover with more rock salt.

4. Repeat layers, finishing with a thicker layer of salt.

5. Store in a dry, cool place for 3 to 5 days.

6. To prepare, soak the fish overnight in cold water before cooking.