martes, 20 de marzo de 2012

Process of salting fish.

1.-Clean the viscera leaving only lean meat and the spine.
2.-
Put a layer of salt an inch thick and place the fish spread over its surface. On the previous layer of fish is placed a layer of salt of the same thickness and the operation is repeated yielding different layers of salt and fish.
3.-
The fish is held a week and half at rest.
4.-
Dry the fish and washed with water and vinegar.
5.-
The fish is left to air in a place where not of the sun and after a few days, is ready for consumption whenever.

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