Why should the fish not be washed?

The recipe says the fish is cleaned but not washed. The fish should be placed dry into the salt-and-sugar mixture, so the salting works without the surface being waterlogged.

What is the ratio of salt to sugar?

1 liter salt to 2 dl sugar. A layer of the mixture is placed in the bottom of the fish trough, salt is filled into the belly of the fish, and the fish is covered completely by the mixture.

How long must the fish cure before it can be used?

The fish can be used after 3 days (about 72 hours).

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 77.

Salting larger fish

Name: Salting larger fish
Prep time: 20 min
Cook time: 71 h 40 min
Total time: 72 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: large fish (cleaned, not washed); 1 l salt; 2 dl sugar

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 can be used after 3 days.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 77 (falt i det fri)

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About the dish

Salting with added sugar gives a milder, rounder flavor than plain salting, and is the forerunner of today's curing (gravlaks) method. Erken gives the ratio of 1 liter salt to 2 deciliters sugar.

How to make it

1
Clean the fish
Clean the fish, but do not wash it.
2
Mix salt and sugar
Mix salt and sugar in the ratio of 1 liter salt to 2 dl sugar.
3
Place in the tub
Place a layer of the salt-and-sugar mixture in the bottom of a wooden tub or other suitable container, and lay the fish on top.
4
Salt the fish
Fill the belly of the fish with salt and cover the fish completely with the salt-and-sugar mixture.
5
Curing
Keep the fish in a cold place. It can be used after 3 days.

Changes from the original

The quantities are kept as in the original (1 liter salt to 2 dl sugar). "Fish trough" is given as a wooden tub or other suitable container. The steps are numbered and the language modernized.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 77) → 1949 (korrekturlest, s. 93)~41% av teksten endretfjernetlagt til

~~Saltning~~ Salting av større fisk. Fisken renses, men vaskes ikke. I ~~bunden~~ bunnen av ~~fisketruget lægges~~ fisketrauet legges et lag salt og sukker blandet i forhold: 1 l. del salt, ~~2 dl.~~ 1 del sukker. Fisken ~~lægges herpaa;~~ legges herpa; salt ~~fyldes~~ fylles i buken ~~paa~~ på fisken, og fisken ~~dækkes fuldstændig~~ dekkes fullstendig av salt- og sukkerblandingen. Fisken kan benyttes efter 3 døgn.

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Frequently asked questions

Why should the fish not be washed?: The recipe says the fish is cleaned but not washed. The fish should be placed dry into the salt-and-sugar mixture, so the salting works without the surface being waterlogged.
What is the ratio of salt to sugar?: 1 liter salt to 2 dl sugar. A layer of the mixture is placed in the bottom of the fish trough, salt is filled into the belly of the fish, and the fish is covered completely by the mixture.
How long must the fish cure before it can be used?: The fish can be used after 3 days (about 72 hours).
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 77.

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