The fish are gutted and the eyes are removed, but the skin is left on.
The fish is wiped with salt, then threaded together in bunches through the eye sockets, and hung up to dry for 1 to 3 days somewhere where there is air movement.
This can be indoors, or outdoors if not in the sun.
The fish is cooked by broiling, or by simmering.
Practised traditionally in Scotland.
“Blawn” means “wind blown.”