Mix salt and sugar together and rub into both sides of fillets. Sprinkle generously with dill, on both sides of fillets. Place fillets flesh side together, top to tail and tail to top in a large shallow pan (9 x 13 inches). Place a 5 lb. Weight on top and refrigerate 5 days. Rinse, dry and slice very thin on an angle from the top of the fillet toward the tail. Posted to bbq-digest by PhantomBBQ@aol.com on Feb 20, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 1|
|Calories from Fat: 63 (6%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 95mg||3 %|
|Potassium 2722.4mg||72 %|
|Total Carbohydrate 290g||85 %|
|Dietary Fiber 57.2g||229 %|
|Sugars, other 232.7g|
|Protein 23.7g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1131
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