It is then cut up the back on
each side the bone, or chine, as it is commonly called. The bone is
taken out, but the tail, with two or three inches of the bone, is left;
the head is cut off; all the entrails are taken out, but the skin of the
belly is left uncut; the fish is then laid, with the skin undermost, on
a board, and is well rubbed and covered over with a mixture of equal
quantities of common salt and Jamaica pepper. Some of this mixture is
carefully spread under the fins to prevent them from corrupting, which
they sometimes do, especially if the weather is warm. A board with a
large stone is sometimes laid upon the fish, with a view to make the
salt penetrate more effectually. In some places, as Dumbarton, instead
of a flat board, a shallow wooden trough is used, by which means the
brine is kept about the fish; sometimes two or three salmon are kippered
together in the same vessel, one being laid upon the other. The fish,
with the board or trough, is set in a cool place for two or three days;
it is then removed from the board, and again rubbed with salt and
pepper; after which it is hung up by the tail, and exposed to the rays
of the sun or the heat of the fire. Care is previously taken to stretch
out the fish by means of small sticks or hoops placed across it from
side to side. After it has remained in the heat a few days, it is hung
up in a dry place till used.
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