On Fri, 17 Feb 2006 23:25:26 GMT, Mys Terry
wrote:

The technique is as follows:

* Gut and bone the fish.
* Discard the heads, but leave the skins and tails on.
* Place the fish in a sal****er brine for three weeks,
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Do you use (clean) seawater or drinkingwater with salt added?
Do you refresh the brine every x days?
Tia, Len.