Salt Salmon Birdseye

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

According to George Leonard Herter, the late Clarence Birdseye, the father of frozen supermarket foods, came up with the following recipe for salmon and other fatty fish, such as bullheads. Further (Herter says), the same dish was once called salmon fuma in New York City.


  • 3 pounds skinless fresh salmon fillets
  • 1 gallon water
  • cups salt
  • 5 teaspoons Liquid Smoke
  • ounce sodium nitrate
  • 1/32 ounce sodium nitrite


    Pour the gallon of water into a crock or other large nonmetallic container. Dissolve the salt in the water, along with the sodium nitrate and sodium nitrite. See whether a chicken egg will float in the solution. If not, add more salt until the egg rises. Then stir in the Liquid smoke. Put the fillets into the solution and weight with a plate or some nonmetallic object of suitable size; the idea is to keep the fish fillets completely submerged at all times. Leave the fish in the solution for 4 days. (If you feel compelled to stir the fish a time or two, use a wooden spoon.)

    Drain the fish. Before serving, slice the fillets into very thin slices. Partly freezing the fillets and slicing with a sharp, thin knife will help. Serve atop crackers.