It is best to salt pilchard in May. Today the standard vessel that is used is a 5-liter tin container, plastic-coated on the inside. Having left fresh pilchard to stand for a few hours, arrange them neatly in tide rows. Each additional row should be arranged across, with coarse salt being sprinkled in between. Cover with a piece of board that fits into the container and use a press, half the total weight, to keep everything pressed down. Cover with a cloth and tie it. Pour out the blood the following day, but leave enough liquid to allow the cover to be dipped half-way. Keep the container in daylight for a few days, then store in a cool place on a concrete surface. Pilchards are ready to be served after 2-3 mounts, whereas properly salted ones can last over a year.