Lars Johansson wrote:
In the Nordic countries (at least Sweden and Norway), we have a long
tradition of airdrying fish. Mostly white fish like cod. The fish is gutted
and boned like Len describes but not salted. Is is held open and flat with
sliver of wood and dried on wooden racks on the cliffs. (Nowadays indoors.)
But is is not consumed dried. It is soaked in lye for several weeks, then
rinsed many times and finally boiled.
Nowadays a Christmas dish, earlier a a part of the everyday diet. Earlier
the dried fish was exported to the rest of Europe.
/Lars J

Hi Lars:

Thanks for the suggestions. H&G butterfly, skin on, tail on, pin in.
So it sounds like either salt or lye. What does the lye do? Kill
everything?Remove moisture? Clean your pipes?!?!

As far as Thomas' idea reagarding Leaks.............. I think green
onions or scallions wojld work also.

In Cod We Trust
Bob