Soak the fish for thirty-six hours in cold water, changing the water often. Drain, wipe dry, rub with melted butter, broil, and serve with Egg Sauce.
BOILED SALT SALMON
Soak the fish over night, drain, rinse, and simmer for fifteen or twenty minutes. Season with pepper and butter and garnish with parsley.
PICKLED SALT SALMON
Prepare according to directions given for Pickled Salmon, soaking the salt fish for twelve hours before cooking.
SALT SALMON IN PAPILLOTES
Cut the fish into strips, soak for an hour in cold water, drain, and dry. Season with pepper and wrap each piece in tough, well-buttered paper, twisting the ends. Broil carefully over clear coals, unwrap and serve with any preferred sauce.
P.S. This is an insignificant fraction of what we really know about salmon. We are saving the rest for a Piscatorial Encyclopedia.