1.   After that time, use a slotted spoon to remove fish to a bowl.

2.   Carefully remove the fish with a slotted spoon or spatula and keep it warm.

3.   Gently remove the fish to a strainer, discarding the stock but reserving any liquids that drip through the strainer.

4.   Once cured, the fish are removed from the pickling solution and rinsed well, then packed in a very dilute pickling solution.

5.   Remove fish and set aside.

6.   Remove fish from insert and cool until warm.

7.   Remove fish from steamer, being careful not to spill the juices from the platter.

8.   Remove fish to a serving platter.

9.   Remove fish with slotted spoon, drain well on paper towels, and set aside.

10.   Remove the fish from the bag and shake off any excess flour.