Do-It-Yourself: Preparing Fish for Drying or Smoking (1/2)

Canning and freezing are not the only ways to keep fish for future use. Today we have the first of two reports describing, step by step, how to prepare dried or smoked fish.

Begin with fish that are just out of the water. If the fish are small, leave their heads on. Cut off the heads if the fish are longer than twenty centimeters or weigh more than one hundred fifteen grams.
Now clean the freshly caught fish. Cut off the scales and cut open the stomach. Remove everything inside. Then wash the fish in clean water and rub salt into them.

Next, put the fish in a container with a solution of three hundred grams of salt and one liter of water. This will remove the blood from the meat.

Keep the fish in the salt water for about thirty minutes. Then remove them and wash them in clean water. Now, put the fish in a solution that has more salt in the water. It should be salty enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container.

参考译文：

罐装或者冷冻不是保存以后食用的鱼的仅有方法。我们有两个描述如何一步步制备干鱼或熏鱼的报告，今天讲第一个。

首先鱼是刚从水里捞上来的。如果鱼的个头小，把它们的头留着。如果鱼的长度超过20厘米或者重量超过115克，就将头除去。
现在清洗刚抓的鱼。除去鱼鳞并剪开肚子。除去肚子里的所有东西。然后将鱼放在清水里洗并在鱼身上擦点盐。

接下来，把鱼放在一个装有盐溶液的容器中，盐溶液按300克盐和1升水的比例配置。这会将血从鱼肉中去除。

将鱼放在盐水中约30分钟。然后取出它们并将它们放在清水里洗。现在，把鱼放在含300多克盐的水溶液里。溶液应该足够咸以致于鱼能浮到顶部。如果鱼沉到底部，就在容器中的水里多加一些盐。