Pickled Salmon ("Emel Style" – Pat and Joe)

INGREDIENTS

INSTRUCTIONS

INGREDIENTS FOR BRINE
SALTING: Cut salmon pieces approx. 4" wide. Put salmon pieces in a crock or
suitable container skin side down, layering salt and fish. Be sure to use
plenty of salt. Use a weighted dish on top of the fish to keep the salmon
submerged in the brine; thirty days minimum for curing. Keep watch for oil
scum on surface - remove scum with paper towels. Occasionally a mold will
occur. If this happens it will be necessary to rebrine. Dump out all of the
old brine and clean off fish. Rebrine by using at least a quart of rock
salt to a gallon of water. (Don't spare the salt. Be sure the brine covers
all of the fish.) During the above operation the fish can be kept at
outside temperature - cool place - not necessary to refrigerate. The fish
in this state can be kept for several months. FRESHENING: Put the fish in a
container of fresh cold water. Rinse thoroughly two or three times a day
for 2 days, or until salty taste is right for you. Keep refrigerated. Skin
the fish and cut into the size pieces you prefer for eating. Remove the
bones; fish is now ready for the pickling process. PICKLING: Make enough
brine to cover fish, using above ratios. Bring brine ingredients to a boil
until sugar is dissolved. Set aside to cool. Layer salmon and sliced onions
in a container. (If you like pickled onions use plenty of them!) Pour cold
brine over fish until covered completely. Let stand for at least a couple
of days and then fish can be eaten. Note: You can put the fish in a smaller
container, not necessary to refrigerate. We use 1 gallon containers when we
pour pickling mixture on the fish. Then after a couple of weeks we put the
fish into pint jars.
NOTES : MC formatted 12/10/96 by rooby@shell.masterpiece.com
Posted to MC-Recipe Digest V1 #336
Recipe by: Jane Morton
From: "Rooby" <rooby@shell.masterpiece.com>
Date: Tue, 10 Dec 1996 15:24:32 +0000

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