Konservering av fisk

Erken's pressed cod (1914): winter cod is split along the back, salted in a trough for 4 days, pressed between boards with a stone, soaked for a couple of hours and boiled. Served with egg butter or mustard sauce.

Rakefisk of trout: cleaned, unwashed fish layered with salt and sugar under pressure in a keg, making its own brine and curing for about 2 months. Served with flatbread and butter.

Homemade smoked salmon: an 8–9 kg salmon is split along the back without water, salted 2½ days in 1 l salt and 2 dl sugar under a weight, brushed with saltpeter dissolved in cognac, cold-smoked 8 hours, and matured 6 days. The trimmings are boiled into salmon soup; the salmon is stored dry, not in the refrigerator.

Four methods for giving haddock a smoky flavor: brine + cold-smoke 2 h, dry-salting with sugar 3 days + smoking 4 h, brushing with liquid smoke, or boiling in water with salt and liquid smoke. Served hot with boiled carrots and parsley butter. Stor kokebok 1914, p. 96.

Erken's method for salting herring and mackerel: the fish is cleaned but not washed, sits 18 hours in a brine strong enough to float an egg, drains, and is then dry-salted packed tightly in a trough. Stored cold and dry, soaked before use.

Erken's method for salting larger fish: cleaned, unwashed fish is placed in a trough on a layer of salt and sugar mixed 1 liter salt to 2 dl sugar, salt is packed into the belly, the fish is fully covered and ready to use after 3 days.