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Sugar, Fish Preserved With

A method adopted in Portugal for preserving fish consists in removing the viscera and sprinkling sugar over the interior, keeping the fish in a horizontal position, so that the air may penetrate as much as possible. It is said that fish preserved in this way can be kept fresh for a long time, the savour being as perfect as if recently caught. Salmon thus treated before salting and smoking possess a much more agreeable taste, a table-spoonful of sugar being sufficient for a five-pound fish.