- 1 Australian Salmon (gutted & grilled – approx 3kg)
- Cut salmon in 4 pieces.
- Boil water in large pot.
- Add salmon (make sure its covered with water) and salt (3 hands full approx 10 tbsp)
- Allow to boil for 1½ - 2hrs until meat falls off the bone, taste meat, must be very salty in order to preserve well (add extra salt if necessary.)
- Allow to cool & drain.
- Remove all skin, scales and bones.
- Put large pieces in jars, add oil to cover fish and seal.