To Pickle Berwick Salmon

[ To Pickle Berwick Salmon ]

Date: 1767/08/13

Publication Format
Print

Type
Food

Ingredients
common salt
salmon
vinegar

Places
Halifax
America
England

Source: Nova Scotia Gazette
Institution: Nova Scotia Archives | Source Origin: Nova Scotia Newspapers on Microfilm | Reference: Microfilm Reels 990, 8162, 8163, 9466

Description

A recipe for pickled salmon.  This is one of two recipes for pickled salmon in this issue of the newspaper. Vol. 2, No. 53. Microfilm Reel 9466.


Images
Transcription

The following Receipts, which are excellent, may
possibly afford some hints for improving the pickling
of Sturgeon and other fish in
America.

To pickle BERWICK SALMON.

FILL your copper full of water, to every ten
gallons of water put seven pounds of com-
mon salt, let it boil half an hour for pickle, then
take out of the copper as much of this pickle as
you will have occasion for; put your Salmon
(first split and cut into five pieces) into the re-
mainder of the boiling pickle, and let it boil be-
tween thirty and forty minutes, then take the Sal-
mon out carefully to prevent its breaking, and
lay it on wooden gratings in a cold place to
cool quickly; if you have more Salmon to boil,
you may boil it in the same liquor before you throw
it away; after the Salmon is quite cold and the
pickle likewise, pack the Salmon in small kits,
and let it be covered with the following liquor,
viz. One quart of the pickle you took out of the
copper before the Salmon was put in to boil, and
five quarts of vinegar, and head up the kit close.
    N. B. Salmon will not do for pickling, unless
it be twelve or eighteen hours of the water in

warm weather, and two days in cold, and what
is pickled the latter end of the season, will keep
three or four months it the kit is not opened, and
gets no air; but will not be good above ten days
or a fortnight after opening.