If the barrel is entire it's closed, laid on its side, topped up with brine throughout the bung and left for 10-12 times, even further brine becoming added if required to continue to keep the barrel whole. The fish are often graded and repacked for cargo; the fish are repacked from the barrel in precisely the same way, but with significantly less s

If the barrel is entire it really is closed, laid on its facet, topped up with brine in the bung and left for 10-12 days, even more brine becoming included if needed to retain the barrel full. The fish are often graded and repacked for cargo; the fish are repacked while in the barrel in the exact same way, but with much less salt, about 1 kg salt t

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