To Preserve Trout

New Zealand Listener, Volume 3, Issue 69, 18 October 1940, Page 38

To Preserve Trout

Skin and fillet the trout, cut it into suitably sized pieces and sprinkle with salt and a little sugar. Pack these fillets into jars with a generous lump of butter to each jar. No moisture is needed. The butter makes a covering for the fish

when cooked. Stand the jars in a vessel of water and sterilise as for fruit. Screw the lids on tightly as soon as cooked and leave to cool in the vessel. Next day sterilise again without loosening the lids, and again cool in the vessel. Tighten the lids as much as possible. Use new rubbers always. Trout done this way is excellent, and tastes like salmon. Here is another way to Pickle Fish. Scale and clean the fish, cut into fillets and pack into mason jars-not too tightly. Cover with vinegar, a spoonful of salt, and a little pepper. Screw down top lightly and stand in boiling water

for 2 or 3 hours on the stove. Lift out and fill to the top with boiling vinegar, and screw down until airtight. Oysters may be done the same way, but they need to be sterilised for one hour. If you are pickling crayfish, cook it first, take it out of the shell, cover with vinegar, and sterilise for one hour,