50 lbs of spots will salt into about 4 large pickle/mayo jars (restaurant size).
Scale and rinse fish. Head, gut and split fish down the back. Rinse.
Roll fish in salt – real heavy.
Pack in jar skin side up. Press down with your hand to pack good. Pack to the rim of the jar.
Cover with cloth and tie it down with something around rim of jar.
Sit jar in a cool place for 9 days.
Remove fish from jar, rinse and drain.
Make salt brine: Add salt to water (enough to go in your jars). You know you have the correct amount of
Salt when a raw egg floats to the top of your brine.
Rinse the jar out that you had the fish in and re-pack fish. Pour brine over, cover and put in a cool place.
When you’re ready to cook the fish (we eat them for breakfast), the night before, remove the amount you’re
Going to eat and rinse. Then place in bowl and cover with water and refrigerate. You should change the water at least 4 times before you’re ready to cook the fish. They will be way too salty if you don’t soak them out.