HOW TO DRY FISH

ian and scale the fish, opening at the back, and remo. ne the inside and any blood along the back bone. Now tub with common salt, hang up and let it drain for twenty-four hours. Pound from two to four ounces saltpetre, according to the size of the fish, two to four ounces of salt, and the same of coarse sugar. When well mixed rub this into the flesh and lay on a large tray or dish for two days, then rub with salt, and in twenty-four hours it is ready to dry or smoke.