1Canning and freezing are not 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.

用于制作以后食用的鱼的方法不是只有罐藏和冻存。今天，我们谈谈如何制作干鱼和熏鱼的两个含有详细步骤的报告中的第一个报告。

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 weigh more 150 (115) grams.

（我们）从水中刚捕上的鱼开始。如果鱼比较小，则保留它们的头部。如果鱼的大小超多20厘米长或重于115克，则切去头部。

Now clean the fresh liquid*(caught) fish. Cut off the sgals*(scales) and can cut open the stomach. Remove everything inside. Then wash the fish in clean water and rub salt into them.

现在，清洗新鲜的鱼。剔去鱼骨并且剖开鱼腹，清除所有内含物。然后，用清水清洗鱼并在其身上撒盐。

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

下一步，将鱼放入一个盛有300克盐和1升水的容器中。这样可以将鱼肉中的血去除。

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 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.

将鱼在盐水中浸渍30分钟，然后将它们捞出，用清水清洗。现在，把鱼放入含盐份更高的水中。这个水溶液应该足够咸以至于可以让鱼浮在水面上。如果鱼沉入底部，则需要向容器的水中加入更多的盐。