PREPARING FISH FOR SALTING
Michigan State University Extension 
Preserving Food Safely - 01600582 
08/03/99 

Split small dressed fish down the back so that they lie 
flat. Cut large fish into two fillets, removing the 
backbone. Always remove gills but not the collarbone just 
behind the gills. The collarbone supports the weight of the 
fish and is especially useful when the brined fish is to be 
smoked. Without it, the fish will fall off the smokehouse 
hangers. Pieces should be small enough to lie flat in the 
crock. For good salt penetration, score the flesh of the 
thickest pieces lengthwise, about 1/2 inch deep and 1 to 2 
inches apart. Do not pierce the skin. Soak the fish 1/2 
hour in brine (1/2 cup salt to 1 gallon cold water) to draw 
off blood. Then drain the pieces while you prepare the 
salt. 


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