Name: To Salt Fish
Ingredients: fresh fish (herring, mackerel, or other small varieties); coarse sea salt; water

To Salt Fish

Ingredients

fresh fish (herring, mackerel, or other small varieties)
coarse sea salt
water

Directions

Empty, scale, and clean the fish without washing them.
Make a brine strong enough to float an egg and submerge the fish completely.
Let the fish soak in the brine for 18 hours.
Drain the fish well and layer them in an earthenware vessel, covering each layer thickly with salt.
Cover the vessel tightly to exclude air and store in a cool, dry place.

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.