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

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

By A D Livingston

Published 2010

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This method of dressing a fish leaves the two halves hinged at the belly. First, the fish is beheaded. During beheading, the collarbone is left in if the fish are to be hung; it can be removed if the fish are to be placed on a rack. After beheading, the fish is cut from the head to the tail from the top. Cut as close as possible to the backbone and through the rib cage. (With large fish, you may prefer to work the knife around the rib cage, leaving the ribs attached to the backbone.) It is important that the knife not cut all the way through the belly flesh. Then the fish is turned and cut in a similar manner on the other side. Next, the back bone and tail can be lifted out, along with the innards. Finally the fish is opened like a butterfly. It can be hung or placed on racks.