The 1901 Cookbook Archive
No. 4058 — Salting Pikeperch and Pike
English historical translation of Molokhovets recipe No. 4058 from the 1901 Russian cookbook, retaining original methods and measures.
The author uses less salt for pikeperch and pike because she says they cannot be kept as long as beluga or sturgeon.
For one pud fish, take 2½ pounds dry salt. Do not rub fish with salt but sprinkle each layer.
Add the same proportion of spices as for beluga in recipe No. 4054.
Historical editorial note: The historic reduced-salt fish-preservation method is not validated for modern safe storage.
Original source: Read Russian recipe No. 4058. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.