Did you know?
Victorian cooks cured salmon for six weeks
Mrs Beeton describes curing salmon by splitting it, rubbing it with salt and keeping it in pickle for about six weeks, then packing it in casks between layers of salt.
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The Salt Almanac. (2026, November 8). Victorian cooks cured salmon for six weeks. https://saltalmanac.com/did-you-know/salmon-cured-six-weeks
“Victorian cooks cured salmon for six weeks.” The Salt Almanac, 8 Nov. 2026, saltalmanac.com/did-you-know/salmon-cured-six-weeks. Accessed [today's date].
“Victorian cooks cured salmon for six weeks.” The Salt Almanac. Last modified November 8, 2026. https://saltalmanac.com/did-you-know/salmon-cured-six-weeks.
Original sources
- Beeton, I. The Book of Household Management (Wellcome Collection copy). https://archive.org/details/b20392758