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Classic
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page 74
19. PICKLED FISH.
TOURSHOU BALUCK.
Ingredients:
Fish .................................................... 5 pounds.
Salt .................................................... 5 pounds.
Method:
Cut the head off of the fish and salt them heavily, leaving them in a basket for
twenty-four hours. Then take and shake them one by one, and arrange closely in a
small keg, one alongside of another, salting each row. This done, place a
fitting board over the fish, and on top of this a heavy weight--by this means
causing the oil in the fish to be pressed out. This oil must be absorbed and
removed with the aid of cotton, every day or so, until there is no more given
out.
After ten to fifteen days the fish may be considered ready for serving as a
relish.
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