—————————–FROM CHEF FREDDY’S—————————– Salt 2 qt Cold water
2 lb Salmon [cut into 1″ cubes]
1) Add enough salt to the cold water to float an egg with the shell on
and stirr in an additional ? cup of salt… 2) Bring the water to a boil and add the salmon cubes… bring to a boil again, drain and serve with your favorite sauce… From Randy L. Riley in Carthage NY. originally published in “Bill Saiff’s ROD & REEL Recipes for Hookin’ & Cookin'” re-typed for you with permission by Fred Goslin on Cyberealm Bbs at (315) 786-1120