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Preserving fish

6 recipes · Fish

6 preserving fish recipes from the “Big Cookbook,” in the fish category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Pressed Cod

    Erken's pressed cod (1914): winter cod split, salted for 4 days, pressed with a stone, soaked and boiled. Served with egg butter or mustard sauce.

  • Rakefisk (Fermented Trout)

    Rakefisk of trout from Erken (1914): cleaned, unwashed fish layered with salt and sugar under pressure, making its own brine and curing about 2 months.

  • Smoked Salmon

    Homemade smoked salmon from Erken (1914): salted under a weight, brushed with saltpeter in cognac, cold-smoked 8 hours and matured. Trimmings become soup.

  • Smoked Haddock

    Smoked haddock from Erken (1914), p. 96: four methods for a smoky flavor, from brine and cold smoking to liquid smoke. Served hot with carrots.

  • Salting smaller fish such as herring and mackerel

    Erken's 1914 method for salting herring and mackerel: 18 hours in a brine strong enough to float an egg, then dry-salted tightly packed in a trough.

  • Salting larger fish

    Erken's 1914 method for salting larger fish: cleaned fish laid in a trough on salt and sugar, the belly packed with salt, ready to use after 3 days.