Salt and smoked fish deserve a more prominent place in every household menu. In the first place they are digestible foods; second, they are cheaper than ordinary fish because they contain more nutriment in proportion to the weight and have no waste. At the same time the various varieties may be kept on hand and are always ready for use when needed.

It is a mistake to freshen dried fish too long, salt mackerel and codfish, only if very salt, necessitating soaking over night. Herring and salmon, as well as bloaters, simply need scalding. Finnan haddie should be allowed to soak for an hour in cold water before using.