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To Dry Fish
Published 1990
Take some freshly caught Saithe (or Cuddies*). Cut and wash. Put in a large basin with plenty of coarse salt for 36 hours. Then bone by running one’s thumb down bone. Lay out flat on slate roof to dry. They are lovely half-dried (after one day in the sun and wind). The hard dried fish will keep in a dry place all winter and just need to be soaked for 2–3 hours before cooking.
* In this part of the world a young coal fish is first called a cuddie and then, as it grows, a saythe. The Gaelic word ceiteanach was used to describe the young fish caught in May in the first year of its life.
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