No. 4053 — Salting All Kinds of Fish
English historical translation of Molokhovets recipe No. 4053 from the 1901 Russian cookbook, retaining original methods and measures.
Where catches are large, prepare new small oak barrels.
Scale and gut fish, wipe away blood and moisture thoroughly rather than washing, then split each fish in two.
Rub all sides with thoroughly dried salt until red and pack tightly into small barrels. Close and seal with resin.
Keep cold and dry, turning the barrels upside down periodically so the brine wets every piece.
The author claims fish stored this way lasts half a year, but spoils quickly once a barrel is opened.
For a large quantity that cannot be eaten at once, the source suggests hanging some in open-air shade and then smoking it.
It recommends removing heads because fish salted with heads reportedly spoil sooner and taste unpleasant.
If excessively salty, soak first in warm water and then in hot milk before cooking.