A D Livingston

Salt Salmon Birdseye

Preparation info
    • Difficulty

      Easy

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.

Ingredients

  • 3 pounds skinless fresh salmon fillets
  • 1 gallon water
  • 2½

Method

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