Do-It-Yourself: Preparing Fish for Drying or Smoking (2/2)

Cover the container with a clean piece of wood. Hold the wood down with a heavy stone. Leave the fish there for about six hours. After that, remove them from the salt water and place them on a clean surface. Cover the fish with a clean piece of white cloth and let them dry.

But we are not done yet. We will discuss the next steps in drying fish next week. We will also describe the smoking process.Another method of preparing fish is called dry salting. Wooden boxes or baskets are used for dry salting.

After cleaning the fish, put a few of them on the bottom of the box or basket. Cover them with salt. Put more fish on top. Cover them with salt too. Continue putting fish and salt in the container until it is full.

Do not use too much salt when using the dry salting method. You should use one part salt to three parts fish. For example, if you have three kilograms of fish, you should use one kilogram of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt and let them dry.

参考译文：

在容器上盖上一块干净的木板,用一块重石把木板压下。让鱼肉在容器里的盐水中腌制6小时。然后把他们从盐水中拿出，并将鱼肉置于一个干净的表面。并用一块白色的干净布料将鱼包裹起来然后让其风干。

但是到这一步我们还没有完成。下周我们将讨论鱼风干过程中接下来的步骤。我们也将描述熏制法的过程。干盐腌制法是另一个制备保存鱼的方法。过程中会用到木盒子或者篮子。

将鱼洗净之后，将少量鱼肉放入盒（篮）底。在他们表面洒满盐，然后再把一些鱼肉置于上面，并也洒盐覆盖。并重复码放鱼肉和撒盐的过程直到容器装满。

在采用干盐腌制法的时候要切记不要洒太多的盐。基本上你使用的盐和鱼肉的比例为1：3。例如你如果有3公斤鱼你大约应使用1公斤的盐。10天或1星期后将鱼取出，并在低浓度的盐水中将鱼洗净，令其自然风干。