Dictionary of Ichthyology  

salting = flavouring fish by rubbing in salt or by immersing the fish in brine for a short time before further processing such as smoking or canning. Also called dry salting or brining. cf. salt curing.
splitting = often carried out before salting or drying, a gutted fish is cut partly through exposing some or all of the backbone, with the head on or off. There are various commercial grades of splitting from well split to very poorly split, depending on whether the backbone was removed entirely, whether belly flaps are entire or not, and split tails or round tails, gill covers, cartilage, slivers, skull bones present in varying degrees

Egyptians splitting and salting fish from Whymper's "The Fisheries of the World", 1883. Photograph by Brian W. Coad.

Canadian Museum of Nature
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