[Fiddler]

I've read that for centuries, salting was the way to preserve fish, until refrigeration came along. It has occurred to me that in a worst-case SHTF scenario, electricity might become spotty or even unavailable.
Has anybody here resurrected the lost art of salting fish? If so, how does the finished product taste? Does salted fish have much nutritional value? How long does it keep? Must the skins be left on, or can skinless, boneless fillets be salted?
Sorry to bombard you with so many questions, but I'm having trouble finding useful information elsewhere on this subject.

 

[Verkalak]

I have never salted it, but I was in a country that ate alot of it. it really was kinda good. I know you had to soak it a change fresh water out for a couple days. That may use up alot of water. Seemed always to be used in a casserole or fish balls.

I dry fish but nobody here except me will eat it. If you come up with a salting recipe I'd try it.

 

[Gristle62]

I once dried some Pollock. It's pretty much the main fish used around here. An ol'fisherman told me to add salt to one side of my kitchen sink until I could get a potato to float. Once it floats it's ready for the fish to dunk. Dunk for a quick 2 to 3 seconds then pull out and immediately dunk into the fresh water on the other side of the sink. I only gutted them left the tails on so i could then hang from a cloths line. Also to add pepper which had something to do with keeping flies off. I had them hung for about a week. (the girls made me take them down finally) lol But they were dried and came out pretty good although I think a bit more drying time would have made them better/longer shelf life. Some were still a bit wet in the thicker parts but over all it was a good experiment.

 

[Allamakee County]

I once dried some Pollock. It's pretty much the main fish used around here. An ol'fisherman told me to add salt to one side of my kitchen sink until I could get a potato to float. Once it floats it's ready for the fish to dunk. Dunk for a quick 2 to 3 seconds then pull out and immediately dunk into the fresh water on the other side of the sink. I only gutted them left the tails on so i could then hang from a cloths line. Also to add pepper which had something to do with keeping flies off. I had them hung for about a week. (the girls made me take them down finally) lol But they were dried and came out pretty good although I think a bit more drying time would have made them better/longer shelf life. Some were still a bit wet in the thicker parts but over all it was a good experiment.

How did you store them, then, and how long did they last?

 

[MichaelK]

I could also suggest you start researching into home canning. Canning doesn't have to be expensive, and I've picked up a new in the box canner(well, there was no box) for as little as 10$ at my local flea market. And, a canner doesn't need electricity. I've canned tuna, chicken, and beef in pint jars, which is about the amount of meat a small family would consume in one meal.

Of course, anything you can yourself can be low salt.

 

[Gristle62]

Stored them in plastic baggies I kept the wetter ones in the refrigerator and the most dry out on the counter in a basket. they lasted a little over a week because there were three other guys and six girls living there as well. We all enjoyed fish and seafood as we were all working the sea one way or another. This was all about 20 years ago.

 

[sandcrab]

You can always try the Swedish way and make Lutefisk.
I heard its an acquired taste.

 

[777]

Pressure can it. That's how I do it. I could do it over a fire I'm sure of it. Lasts for years. Same with meat.

 

[LIBERTYCHICKEN]

I have never tried fish but have done lots of meat the process is basicaly the same

-slice thin place on a layer of cureing salt (salt +nitrate) , cover with cureing salt , 3-4 weeks later change salt, if sliced thick repeat the salt changing , thats it but be sure to remove salt by soaking in water before eating

http://www.wedlinydomowe.com/sausage-making/curing - This site gives tons of great info.

salt does not go bad
salt is cheap in bulk

 

[Verkalak]

You can always try the Swedish way and make Lutefisk.
I heard its an acquired taste.

Lutefisk is great if you like fish flavored jello.

 

[Mule Skinner]

Question: What if you just gutted them and stored them in brine?

 

[Allamakee County]

You can always try the Swedish way and make Lutefisk.
I heard its an acquired taste.

*gak* *hak* *gasp*

 

[Nightmare54]

There is always pickling! My Stepmom, makes a MEAN pickled Herring!

 

[LIBERTYCHICKEN]

Question: What if you just gutted them and stored them in brine?

In the proper brine solution at a cool temp it is possible for a period of time (3-6 months)

 

[mbrasher1]

There is a pretty good book on this called Cod, by Mark Kurlansky (he also wrote Salt). I read it and salt was pretty useful in preserving Atlantic fish caught by Europeans. It is pretty interesting. It made me want to try the salted cod dishes, but I still have never found my way to try them out.

Apparently the Basques like salted cod.

 

[strong-hold]

Salt cured fish, to me, that stuff is NASTY... but that's just what I say. I went for the "off-grid" solution using batteries and solar power to run a 12 volt freezer. But that is to be used for other things besides fish that you can catch daily. IF YOU DO YOUR HOMEWORK and plan for the event properly you will not need salted fish.