50+ Friends Club Cookbook
Fish and Seafood

Return to
Cookbook Index   |   Chapter Index

Salted Fish

From the Kitchen of: Tyshee
Another original method of preserving fish from the Russian settlers. The salted fish may be used to prepare a variety of tasty dishes

		fresh salmon with the skin on
		coarse rock salt

• Use a wooden keg, a plastic bucket with a lid, or similar type container but not a metal container.
• Fillet the salmon, but leave the rib bones. Wash fish thoroughly in cold water
• Sprinkle the bottom of your container with coarse rock salt. Lay the fish belly side down on the salt. Generously sprinkle with another layer of rock salt, making sure all parts of the fish are covered. Continue layering fish and salt until the container is nearly filled
• Leave space in the container to allow you to place a weight on the fish to keep them down (could use a plate with a clean, large rock on it)
• Cover the container and store in a cool place. It will make its own brine in about two weeks
• In another few weeks, take the salmon out of the old brine and replace the old brine with a fresh 100% salt brine. (Mix rock salt and cold water, stirring and adding salt until a large potato with a big nail in it floats on the surface)
• These fish will keep forever if you replace the brine yearly
• The salted fish may be 'freshened' and used in a variety of recipes such as Pickled Fish, Salmon Hash, or Russian Perok.