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Drying fish
To dry fish with the assistance of salt, fillet and scale, but do not skin the fish. Make a brine of one cup of salt to one gallon of cold water and soak the fish in it for a full half-hour.
Drain well and without rinsing roll the fish in a pickling dredge, using a pound of salt for each four pounds of fish. Truly impregnate the fish with salt.
Place the fish on racks or frames in a shady place with ample air movement, permitting the flesh to dry for at least two days. Protect from flies with a screen wire covering or a smoky fire. Bring the fillets indoors at night to escape higher nocturnal humidity.
Press between weighted boards to further squeeze out any moisture. Dry until the flesh, when pressed between the fingers retains no lasting impression.
Wrap in wax or freezer paper and store in a cool dry place. The fish dried to the consistency of jerky should be soaked in cold water for at least 30 minutes. This will reconstiture the fish and you will be able to prepare them as fresh fish.
The above is from a book called:
"How to clean a mess of fish without making a mess of the fish."
We tried this with some crappie and although the fish were not as good as fresh, they were edible.
Drain well and without rinsing roll the fish in a pickling dredge, using a pound of salt for each four pounds of fish. Truly impregnate the fish with salt.
Place the fish on racks or frames in a shady place with ample air movement, permitting the flesh to dry for at least two days. Protect from flies with a screen wire covering or a smoky fire. Bring the fillets indoors at night to escape higher nocturnal humidity.
Press between weighted boards to further squeeze out any moisture. Dry until the flesh, when pressed between the fingers retains no lasting impression.
Wrap in wax or freezer paper and store in a cool dry place. The fish dried to the consistency of jerky should be soaked in cold water for at least 30 minutes. This will reconstiture the fish and you will be able to prepare them as fresh fish.
The above is from a book called:
"How to clean a mess of fish without making a mess of the fish."
We tried this with some crappie and although the fish were not as good as fresh, they were edible.
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