Name: Fish, Salted
Ingredients: large fish; coarse sea salt

Fish, Salted

Ingredients

large fish
coarse sea salt

Directions

Do not wash or wet the fish.
Split open the larger fish and remove the heads and intestines from the others after scraping them.
Pack the fish in a pickle tub with finely powdered salt between each layer.
Cover the top of the fish well with salt.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.