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Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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RECIPES FOR SALMON:

  ANY FISH
  ANCHOVIES
  BLUEFISH
  CARP
  CODFISH
  EELS
  HADDOCK
  HALIBUT
  HERRING
  MACKEREL
  PERCH
  REDFISH
  ROCK FISH
  SALMON
  To Bake Fresh Salmon Whole (1851)
  Salmon Baked in Slices (1851)
  To Boil Fresh Salmon (1851)
  Salmon Box (1896)
  Salmon Croquettes (1896)
  Salmon Cutlets (1896)
  Pickled Salmon (1851)
  Salmon Pudding, Hot or Cold (1845)
  Smoked Salmon (1851)
  Salmon Steaks (1851)
  SEA BASS
  SHAD
  SMELT
  SOLE
  STURGEON
  TROUT

SMOKED SALMON
(Directions for Cookery, 1851)


Cut the fish up the back; clean, and scale it, and take out the roe, but do not wash it. Take the bone neatly out. Rub it well inside and out with a mixture of salt and fine Havanna sugar, in equal quantities, and a small portion of saltpetre.

Cover the fish with a board on which weights are placed to press it down, and let It lie thus for two days and two nights.

Drain it from the salt, wipe it dry, stretch it open, and fasten it so with pieces of stick. Then hang it up and smoke it over a wood fire. It will be smoked sufficiently in five or six days.

When you wish to eat it, cut off slices, soak them awhile in lukewarm water, and broil them for breakfast.

 

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