Regency Dish: Pickled Salmon

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To pickle Salmon Let the falmon be cut into thin pieces and then cleansed from the blood wipe it and press it between two cloths until it is dry then let it be laid a few minutes in boiling water but it must be taken up before the skin breaks then mix three quarts of vinegar with two quarts of water put to it a handful of fennel with as much salt and lët it boil till it begins to taste strong then scum it and pour it on the salmon in 2 close barrel while it is hot
The Ladies Best Companion; Or, a Golden Treasure for the Fair Sex. Containing the Whole Arts of Cookery … With Plain Instructions for Making English Wines, Etc (1800)

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