On the sea-coast this is merely preserved in water, or equal parts of sea-water and vinegar; but as it is sometimes sent fresh as a present to inland parts, the best way of managing it under such circumstances is to steep it two days in brine, then drain and put it in a stone jar covered with vinegar, and having a lid, over which put thick paste of flour and water, and set it in a very cool oven all night, or in a warmer oven till it nearly, but not quite boils. Then let it stand on a warm hob for half an hour, and let it become quite cold before the paste is removed; then add cold vinegar if any more is required, and secure as other pickles.