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this year i am going to salt alot of the white fish i catch, and i would like advice on how to go about doing this, can anyone give me any hints as to how is a good way . :

Hi

Have you found a method yet?

From what I have read following your post, dry salting fish is a slightly more tricky way of preserving fish than in brine?
Which method were you thinking of trying?

i am not sure really, but when i read about brine way, it seemed to need a pump and a couple of tanks and so forth, so i thought well they cant of done it like that traditionally so then i was looking a salting it, so i suppose i am trying to find either way, as i say i did a search but only came up with bits and pieces on the brine tank method, any assistance here would be welcome on this, even if its just a link you have seen

I found a few sites, but generally not all of them were helpful, the only one that seems realistic in terms of equipment and followed traditionalist methods that did not seem to involve HUGE outlay was this page.

http://www.cfast.vt.edu/Publications/salting.shtml

Best of luck.

Hi guys,

not sure were all this expense and equipment comes from layer of fish, layer of salt, layer of fish layer of salt and that's it. well that's how they've done it with mackeral and herring for generations here. Take the heads and tails off the mackeral and split them then lay them out flat, herrings just gut them and do them belly up. Dunno about other fish but it must be similar.

Good luck, Paul

From what I was looking at it does vary a bit dependent on the fat content of the fish, so white fish is a little different in terms of draining and volume of salt.
The website that I tried to link to, did not involve expenditure on equipment, but some guidelines on varying techniques based on what sort of fish you were going to salt.
Monika

I've done it it's not hard at all for white fish. If you want a book try "preserved" or moro cook book. You layer it with coarse salt put it in a frige with a weight on it. You need to keep draining off the liquid.

I was making it to use straight away for a recipe...I know a lot of faf.but it is a completly different texture/flavour. You would then need to dry it to store.

camillitech wrote:Hi guys,

not sure were all this expense and equipment comes from layer of fish, layer of salt, layer of fish layer of salt and that's it. well that's how they've done it with mackeral and herring for generations here. Take the heads and tails off the mackeral and split them then lay them out flat, herrings just gut them and do them belly up. Dunno about other fish but it must be similar.

Good luck, Paul

Don't forget, they have to be washed in peaty water to give them that golden glow and when dried they should be tucked into racks on the walls, just below the thatch or turves.