(Finnish process of curing Salmon)
Cut fresh, cleaned Salmon into pieces about 4-6" wide. Cut each of these in half on one side of backbone. In about a 10 gallon crock, place a 2" layer of rock salt, a layer of Salmon, skin side up. Cover Salmon with thin layer of white sugar and more rock salt. Repeat process of layering till all fish is in crock ending with layer of rock salt. Cover with glass plate. Takes from 3 to 6 weeks till fish is ready for eating, depending on saltiness desired. Delicious served sliced, on hard tack, rye crisp, or brown breads.