No. 4054 — Salting Beluga or Sturgeon
English historical translation of Molokhovets recipe No. 4054 from the 1901 Russian cookbook, retaining original methods and measures.
Cut fish into pieces sized for serving. For each pud fish take 3 pounds very dry salt, rubbing every piece on all sides.
Pack tightly into small sturdy tubs, sprinkling every layer with dried hops, bay leaves, allspice, black pepper and cloves.
For one pud fish the author gives ¼ pound hops and 8 zolotniks mixed spices in equal proportions.
Containers must not leak. She considers an individually closed small vessel for each portion the surest way of obtaining freshly salted fish, and keeps them on ice.
An alternative uses only 1 pound salt per pud fish, with a layer of thoroughly dried hops about one vershok thick between each row.