No. 4059 — Turning Very Salty Fish into Lightly Salted Fish
English historical translation of Molokhovets recipe No. 4059 from the 1901 Russian cookbook, retaining original methods and measures.
Wash heavily salted fish thoroughly. The author describes scraping or beating off a rust-like surface deposit with peeled willow rods while continually rinsing with water, preferably beside a river or pond.
Wash again, cut into serving portions and arrange upright in a tub with space between pieces.
Cover with mild sweet kvass sediment and leave four days.
Remove and rinse, repack tightly in a tub with dried hops between layers.
Boil good brewer's wort with one teacup juniper berries, 2 zolotniks bay leaves and 1 zolotnik allspice per vedro wort; cool and cover the fish.
Close and place the tub in ice for three weeks. If fish and liquid remain too salty, discard the liquid and replace with fresh boiled, cooled wort without spices.