Soak salmon in tepid or cold water twenty-four hours, changing water several times, or let stand under faucet of running water. If in a hurry, or desiring a very salt relish, it may do to soak a short time, having water warm, and changing, parboiling slightly. At the hour wanted, broil sharply. Season to suit taste, covering with butter. This recipe will answer for all kinds of salt fish.
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