DRY/SALT V

dry a In the dry salting method, the fish, having been split, are placed with the flesh upwards side by side, usually head to tail alternately, until a space in the curing stage about three feet in width and varying from four to twelve feet in length is covered; dry salt is then spread over the surf...

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Bibliographic Details
Format: Manuscript
Language:English
Subjects:
English language > Dialects > Newfoundland and Labrador
Newfoundland
Online Access:http://collections.mun.ca/cdm/ref/collection/elrcdne/id/21022
Description
Summary:dry a In the dry salting method, the fish, having been split, are placed with the flesh upwards side by side, usually head to tail alternately, until a space in the curing stage about three feet in width and varying from four to twelve feet in length is covered; dry salt is then spread over the surface of the fish; another layer of fish is placed upon the first, and so on, until the pile or bulk reaches the height that the curers deem advisable. PRINTED ITEM DNE-cit GMS Jan 80 Used I Used I Used I

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