Fish salting procedure.

Dry salting Brine salting

Beheading and gutting.

Remove head, gut and wash the fish.

Wash the fish, remove all the bleeding (Blood clots can cause discoloration) Cut fish to two part.

Soak in 10% brine for 30 min.

Drain the brine. Cover the fish with salt (3-4 part fish to 1 part salt).

Dry salt fish in shallow boxes.

Salt extract moisture from fish form brine.

Stack fish up first one skin down, last one skin up.

leave fish with brine for 15 days. Leave for about 12 h (or up to 30 days) remove the brine and wash the fish. Wash salt crystals away with 10% brine or seawater. dry the fish using sunlight and natural air or artificial heat and air current generated by fans. Dry fish during day. Leave the fish dry for 5 days. Pile fish up overnight. Pack product. Pack product.

Egg salting procedure.

Salting Eggs in Clay

Salting Eggs in Brine Solution

Mix clay and salt in ratio 1:1. Add water to the mixture and mix thoroughly.

Boil salt with water in ratio 1:2. Cool the mixture after boiling.

Transfer to a pot a considerable amount of the mixture.

Carefully place eggs in a wide mouth glass jar.

Wrap the eggs with clay. Cover the eggs with burnt rice husk.

Pour the brine solution into the jar. Weigh down the eggs with a plate to keep them from floating, or instead of jar, use a sealed plastic bag filled with the salt solution.

Arrange the eggs in the pot allowing 1-2 inches of space to prevent breaking of the shells.

Cover the mouth of the jar with perforated paper, Keep the jar in a cool dry place.

Pour the remaining mixture into the pot. Store the eggs.

Try one egg after 12 days. Soak the eggs again for 5 days more if the dried egg is not salty enough.

Taste an eggs after 15 days. If its not salty yet, restore the eggs. When the eggs are salty enough boil them for 10 minutes. When salty enough, hard boil the eggs. Add red food coloring into water to make colors in shell.

Vegetable salting procedure. Dry salting olive Brine salting olive

Sort the olive and discard any bruised or defective fruit.

Sort the olive according to size, remove any bruised or defective fruit.

Prepare a large container with drainage hole that will hold the olives and salt.

Rinse the olives in water, and drain.

Mix olive with salt at ratio 2:1.

Prepare the brine 8 ounces salt with 1 gallon cool water.

Place the olive into container and pour a 1-inch layer of additional salt over olive.

Cover the olives with brine close lids loosely. Store the filled containers at about 60 to 80F for 1 week.

Cover the olive with cheesecloth and let it stand at about 60 to 80F for 1 week

Replace brine with fresh brine (made with 1 pound salt per gallon of water).

Remix the salted olive by pouring them into a clean pail and then back into the first container.

Close the lids firmly. Store the olives in brine for 2 months.

Repeat the mixing process once a week for month until olive are edible. When the olive are ready, pour the remaining salt and allow to dry overnight at room temperature.

Pack olive into airtight containers and store the olive in a cool place.