SC - Period Sources requested for Preserved Fish (salmon)

[Lorix]

Good Fortune the List,

this is a request for assistance from all
those who have a much better book collection
than mine :-) or access to a State Library
with good resources!

I have several modern recipes for preparing
preserved/uncooked fish.  One in particular
is incredibly yummy and everyone begs for
more of it.  Alas, I have not been able to
find in my resources anything that would
suggest (with modifications) that the
preparation of fish in a manner similar to
that used to prepare 'gravelax' is period.
My request is for any period recipes for
preserved fish or fish prepared in a similar
manner to gravelax.  I have added the recipe
that I have been using mundanely.

The recipe is easy to prepare, can be
prepared in advance & is good for those
situations where cooking facilities are
limited ('cause it doesn't need to be heated
:-).  The recipe I currently use mundanely is
incredibly popular (even with those who
initially turned up their nose at 'uncooked'
meat), so that I would like to serve it, or
something similar that is period.
Alternatively, I would welcome any fish
recipes that others have tried that can be
pre-prepared and either served cold or
re-heated safely.  I have a severe back
injury, so I must pre-prepare most dishes
that I serve at a feat.  While I have a
number of tried recipes for a variety of
foods, I have none for fish & would welcome
any suggestions.

Basically the recipe is very simple and is as
follows:
1.  Cover the base of a baking dish with an
equal mix of salt & sugar.  Basically the
sugar/salt should be thick enough that you
cannot see the base of the dish.
2.  Lay the 1/2kg fillet of salmon (skin
down) on to the sugar & salt mix.  Cover the
fish with a dusting of sugar/salt (equal mix)
until it is white.
3.  Grate the zests of a lemon & an orange,
then juice them to have an equal amount of
lemon & orange juice.  Add white wine (or
brandy or sherry) & a slosh of balsamic
vinegar.  This liquid should be enough to
cover the fish.  If not juice some more
fruit!
4.  Pour liquid over the fish gently, so as
not to disturb the salt/sugar too juice.  If
it gets washed off in places, then dust it
over again.
5.  Cover, refrigerate & Leave fish for a
minimum of 24 hours & up to 36 hours
6.  When ready, lift out & drain of excess
liquid & pat dry.  Let it stand face down on
absorbent paper for an hour in the fridge.
7.  When it has drained, then take it out.
Combine dijon mustard, fresh chopped dill &
basil with a little verjuice.  Smear this
over the top of the salmon.  Wrap the fillet
tightly in glad wrap & leave in the fridge
for several hours.
8.  When ready to serve, cut the fillet to
the skin (but not thru) in straight cuts
about 1/2cm thick.  Then basically cut the
skin off, leaving as little flesh as
possible.
9.  We usually sever this on slices of
"melba" toast (flattened bread with a rolling
pin & bake it till it is hard).

Despite the huge quantities of salt, the
flesh has NO salt taste.  The sugar & salt
sort of crystallize & form a protective
covering over the fish (preventing it going
off, etc).  Also, despite soaking in the
liquid for some time, the flesh is not
squishy.  It does absorb the liquid, because
the taste of the marinade does penetrate
throughout the fish, but the slat & sugar
seem to act in combination & allow the
marinade to 'cure' the fish, but also be
drawn out again.  When you pat the fish dry,
the salt & sugar flakes off, leaving no
residue.  The flesh has a similar texture to
that of unsliced smoked salmon and the sugar
gives it an almost glazed appearance.  When
it is sliced, the mustard mix slightly coats
the sides of the fish, so no other relish is
necessary.

Thanks, Lorix