Canning and freezing are not be the only ways to keep fish for future use. Today we have the first of two reports describing, step by step, how to prepare dried or smoked fish.

制成罐头和冷冻并不是将鱼保存下来以供将来使用唯一的办法。我们有两个报告，它具体地描写了如何一步步地制作干鱼及熏制鱼，今天我们就来谈谈第一个。

Begin with fish that are just out of the water. If the fish are small, leave their heads on. Cut off the heads if the fish are longer than 20 centimeters or weight more than 150 grams.

首先刚从水里捞出来的鱼开始。如果鱼比较小，那就留着他们的头。如果他们的长度超过20厘米，或是重量超过150克，那就将头摘去。

Now clean the freshly caught fish. Cut off the scales and cut open the stomach. Remove everything inside. Then wash the fish in clean water and rub salt into them.

现在就来清洗这些刚抓到的鱼。刮去鱼鳞，剖开鱼肚，清除所有内脏，然后用清水洗净，并在鱼身上摸些盐。

Next, put the fish in a container with a solution of 300 grams of salt and one liter of water. This will remove the blood from the meat.

接下来，将鱼置入一个装有盐溶液的容器内，其盐溶液按1升水300克盐的比例来配置。这将会去除鱼肉中的血。

Keep the fish in the salt water for about 30 minutes. Then remove them and wash them in clean water. Now, put the fish in a solution that has more salt in the water. It should be salty enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container.

让鱼在盐水中浸泡30分钟，然后将它们取出并用清水洗净。接着，将鱼放到一个含盐更多的水溶液中。其溶液要有足够的盐份，可以使得鱼浮在水面。如果鱼沉入了容器底部，那就需要添加更多的盐。